November 2012

Cooking Light magazine contents for November 2012

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Online Features - November 2012

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  • Mississippi Chinese Lady goes home to Korea

    She loves kimchi as much as chowchow, but our Southern-born and -raised food editor, Ann Taylor Pittman, had never been to the birth country of her mother.

  • Korean Recipes

    Editor Ann Taylor Pittman came back from Korea with many deliciously-authentic recipes that pay homage to the East Asian country. From Kimchi-Pork soup to Shrimp Dumplings in a sweet and spicy dipping sauce, these dishes will bring Korea to your kitchen tonight.

  • 2012 Trailblazing Chef Award Winners

    Our vote for chefs who embody important themes in cooking, traditions, and health

  • 8 Gourmet Desserts

    Scrumptious, beautiful, and surprisingly light, these artisan desserts are sure to trick guests into thinking you went to an expensive bakery. Keep these recipes in mind for the holidays and special occasions.

  • The Enlightened Cook

    Three Stunning Starters

    Colorful combos add zing to the Thanksgiving table. By Rozanne Gold

  • Guest Chef

    Fresh from L.A.

    Superhot Los Angeles chef Ricardo Zarate slips us a recipe for one of his signature dishes. By Tim Cebula

  • The Enlightened Cook

    Test Kitchen Confidential

    Here’s how our recipe doctors lightened a classic dessert—Baked Chocolate Mousse

  • Modernist Cooking

    Nathan Myhrvold has food down to a science. Modernist cooking, AKA Molecular gastronomy, gets down to the nitty gritty of cooking techniques and ingredients via scientific measurements. Click here for recipes.

  • The Enlightened Cook

    A Kid in the Kitchen

    Matisse gets to know molasses and earns her highest rating yet.

  • Secrets to Energy at Every Age

    The 12 healthy habits challenge proposes that a year of incremental changes—in diet and exercise—can lay the groundwork for lasting transformation.  Health and habits change over time, but one constant is the joy of having an active body in a busy world. That joy can begin in youth or be discovered later, and nurtured either way.

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