Analysis of Table of Contents

Southern Living: Our Best Recipes:
The first page of the magazine is an editor's note that explains the baker's/cook's passion for what she does. I really like this edition, and think I can adapt it to my magazine's "purpose" well.
The second page is the "On Our Cover" recipe of the cinnamon rolls. It also gives credit to the photographer and stylers of the cover page. This is on the left half of the page with a white background. The right half of the page are more credits like the editors, directors, etc. This side is a bright orange color, which adds a nice amount of brightness to the page. I think I will add a text box of color on my magazine's table of contents.
The third page has a picture of a pasta bowl taking up the whole page. The "Contents" title is in the top right hand corner in pink letters, contrasting against the light background. The table of contents part is in a white, translucent text box with pink and black text and page numbers. I don't like the picture covering the entire page, I won't be using this type of layout in my magazine. I think I will add a picture on the page, but figure out something else for the rest of the layout.

Kraft: Food & Family:
The first table of contents page in this magazine is a picture of Creamy Lemon Pasta with Shaved Asparagus. The green in the asparagus is brought out by using green font at the top that says, "spring '14 content." The picture also has a napkin peeking through and asparagus on the sides of the plate that help tie all the colors together and make the picture look complete.
The second page is of the table contents. The left side reads, "the latest" in green text, and below it are the stories/recipes in bold and a description underneath. To the left of every title is a larger font of the page number. The middle and right column is the "on the menu" section, also in green with the same format for the page numbers, story titles, and descriptions.
The bottom of both pages is the "Recipe Index" with three different sections of: Appetizers & Snacks, Salads & Sides, and Entrées & Sandwiches. Under each of these sections are multiple tiny pictures of food recipes with small text to the left of the pictures listing the calories, fat/sodium, carbs, fiber, protein, vitamins, etc. I do not like this portion of the table of contents for my magazine because I think it is distracting. I will use a very similar layout for the other sections, however. I think that the table of contents pages (excluding the recipe index) looked very clean, and were easy to read.