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Cooking Class: Marinating
Whether it's a short dip or a long soak, this method enhances a variety of foods.
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Best of 2008
See the stand-out recipes that became staff favorites from each issue of Cooking Light.
moreFreezer Pleasers
Grocery stores don't have a monopoly on frozen dinners. Here's how to make your own.
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How to Make a Decorative Piecrust
End up with a pie that both looks and tastes delicious with these simple steps and recipes.
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Work in a Lunchtime Workout
Find time for fitness with this 20-minute, low-impact routine you can complete on your lunch break.
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Home Design for a Lifetime
Universal Design principles can help make your home more functional and fashionable―now and in years to come.
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10 Fourth of July Menus
No Independence Day gathering is complete without fireworks, so let them begin with dinner.
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Cooking Class: Stovetop Steaming
Learn how this gentle, moist-heat cooking method enhances fish, chicken, vegetables, and more.
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Weekend Living: Sonoma California
Wineries, the rugged Pacific coastline, redwood forests, and the winding Russian River offer plenty of outdoor excitement.
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