Cooking Class: Roasting
Use this classic oven method for succulent meat and richly browned vegetables.
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Turkey and Ham: Buying and Storing Guide
Whether serving two or 20, follow our guidelines to help make dinner a success.
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Tone Your Lower Body
Firm legs and buttocks with this routine from Cooking Light Expert Gin Miller.
Bake Me a Cake
Everyone appreciates a homemade cake. We'll show you how to bake a winner every time.
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Best of 2008
See the stand-out recipes that became staff favorites from each issue of Cooking Light.
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Classic vs. Modern Holidays
Satisfy all tastes with these time-tested traditional dishes and their contemporary counterparts.
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How to Peel and Cut Butternut Squash
Follow these steps to peel and cut this squash with confidence.
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