The New York Times yesterday placed a fascinating article on gourmet food magazines that have started to shift its focus towards ‘cheap home eating.’

“There is an incredible opportunity,” Ruth Reichl, the editor in chief of Gourmet, tells the paper. “People need help learning to cook again, and they need advice on less-expensive ingredients, and we’re trying to give it to them.”

The magazine also added a feature called Cook Smart that “has a budgetary mind-set, where you can take a dish and play it out over a couple of days and use the leftovers effectively.”

Apart from trying to keep budget conscious readers reading the title also aim to pull in mass-market advertisers as the car, home décor and travel sectors pull in spend.