Learn about some of our favorite springtime foods.
See the stand-out recipes that became staff favorites from each issue of Cooking Light.
Our editors and Test Kitchen staff chose their favorite dishes from the first 20 years of Cooking Light.
How to choose, prepare, store, and serve this quintessential spring vegetable.
Half the fat, roughly half the calories, ready in 30 minutes. See how we lightened this rich and creamy classic.
When should you buy organic? When is it safe to choose conventional? Our editors show you the best options.
See the top recipes from every year of our cook-off.
Twenty-minute recipes from under the sea
Half the calories, 70 percent less fat. Here's how we did it.
Cheap, simple, and satisfying, stewing is a hands-off cooking method that makes inexpensive cuts of meat meltingly tender.
This Month's Recipes
Fish and Shellfish
Soups and Stews
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