THE MAGAZINES
Bon Appetit for the pictures;
Cook's Illustrated for the free microplane;
Edible Brooklyn
for local pride;
Saveur for the articles;
Food & Wine for travel.
THE COOKBOOKS
Joy of Cooking is still the standby for defining cuts of meat, converting metric and, of course, baking cookies. But besides revolving niche favorites (currently Deep South Parties) my recipe searching is largely Internet-based.

RECIPE DATABASES
Epicurious, Williams-Sonoma and Food Network to start; sites like La Tienda or King Arthur Flour for specifics. Why has no one created recipedia.com yet?
THE REFERENCE MANUAL
For all the answers, Harold MaGee's On Food and Cooking, the kitchen geek's bible (just ask Alton Brown).
RESTAURANT REVIEWS
For eating out (professional research), Dining and Wine, Chowhound and New York Magazine (with a side of industry news-cum-gossip).
HISTORY, ESSAYS, EXHORTATIONS
For grounding, idealism, inpsiration and commitment, David Kamp, Mark Kurlansky, Michael Pollan and Carlo Petrini.
GROCERY STORES ONLINE
For perusing the raw product, FreshDirect and Whole Foods (The Organic Man, sure, but great resources, from food health to seafood sustainability).
GOOGLE
Doesn't all pursuit of knowledge begin and end here?