While the rest of the glossy industry is falling by the wayside, food magazine titles are actually improving on their sales, thanks to more people eating in (who has the money for Outback anymore? Besides Merideth from The Office) and the boost in advertisements during a time when Lean Cuisines, not Macbooks, are selling.

But not only are food magazines surviving during the economic slump, they are going to teach you how to do it as well:

At Food & Wine, the November issue includes a story on “upcycling,” called “A Thrifty Cook’s Guide to (Almost) Free Ingredients.” The practice reuses food scraps in recipes, helping to eliminate waste. “The fantastic thing about the best restaurants is that they use everything. They would never toss a potato peel or a carrot top,” said editor in chief Dana Cowin.

See next issue of Everyday with Rachel Ray, where she'll tell you how to kill and skin a buffalo without wasting any part of the animal, just like the Native Americans used to. Yumm-o!