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In this issue

Happy New Year! This year is extra special for us at COOK because in April, we’ll be 20 years old! Each new year is reason enough to celebrate, but a milestone such as being in circulation for 20 years—that’s 240 monthly issues!—is all the more reason to celebrate. I couldn’t have imagined being in this industry for this long when I first started with COOK 15 years ago. I’ve literally cooked and tested thousands of recipes, and reviewed hundreds—or close to a thousand—restaurants over the years. No wonder I seemed to have gained at least a pound for every year I’ve been doing this gig! As much as we enjoy the work we do, we wouldn’t have lasted if it weren’t for everyone working behind the scenes. Our advertisers have kept us in print for as long as we have. Most importantly, you, our dear readers are the main reason we’re still doing what we do. As we’ve done every year, our January issue looks back at the year that was. Our best recipes of 2019 are all compiled in this special issue. 2019 has been pretty special for me, personally, as I finally tied the knot. And surprise, it’s to a fellow chef and now part of the COOK family as a columnist, Chef Gel. Conceptualizing, testing and cooking recipes through all these years have given me the unique opportunity to try out whatever food comes to mind. This is one of the things I’m thankful for as a foodie; to be able to feed my curiosity and get paid for doing what I love. I’ve been living the dream for 15 years, and with COOK turning 20 this 2020, I pray that we can keep at it for decades to come. Cheers from team COOK!

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