August 2012

Cooking Light magazine contents for August 2012

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  • Healthy Living: Travel

    Healthy & Hungry in Barcelona

    Few foodie cities are as adept at straddling the line between ancient traditions and cutting-edge innovation.

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  • Nutrition Made Easy

    Ice-Cream Decoder

    There are a number of label terms for light ice cream. See if they induce brain freeze.

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  • Nutrition Made Easy | Hot Topic

    Antioxidants Reconsidered

    Superheroes not long ago, antioxidants suddenly seem to have been hit by kryptonite. By Hillari Dowdle

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  • First Bites | Taste Test

    Taste Test: Pickles

    Our pickle picks: the best bread-and-butter chips and dill spears.

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  • In a Cook's Kitchen

    Open for Business

    Restaurant details dress up this chef's home kitchen/classroom in warm residential style. By Jorge Arango

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  • The Enlightened Cook

    A Kid in the Kitchen

    Our kid in the kitchen goes all cordon bleu on us—to accolades.

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  • Granita Recipes

    Like a grown-up snow cone, granita hits the spot on a hot summer day. Start with a syrupy base that's frozen and scrape until fluffy. Add booze, fruit, herbs, or spices to rev up the flavor.

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  • The Food Lover's Guide to Super Simple Cooking

    Our tricks, tips, and recipes for getting spectacular results with a minimum of fuss. Fish, seafood, pasta, sandwiches, and more.

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  • The Enlightened Cook | Global Pantry

    More Ways with Miso

    This thick, fermented soybean paste adds worlds of savory depth to soups, stir-fries, and more.

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  • Our Nutrition Guidelines

    Put the nutrition analysis numbers that accompany each recipe to work for you.

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