One of my favorite semi-professional mags is Cook's Illustrated. They take maybe 3 dishes per issue and rev it up; take it apart, talk about the pros and con of various ingredients. Such as applie pie. discuss the crust, lard versus margarine versus butter. What kind of apples, macs/granny smilth/golden/fuji/etc. What kind of seasonings. Discuss bain marie, versus cookie sheet. Temperature. They always end with their "perfect" recipe.
Fascinating issue a few months ago with shortbread and creme brulee. Double page spread of "reader's tips" (that are really good). Lots more, I love this mag.
No, I don't work for them. Just LUV reading it.