Find all the healthy recipes from Cooking Light
's November 2012 issue. more
Eight months ago we challenged our Test Kitchen Staff to cook up the best fast dishes ever.
25 years, 25 dishes. We're going back in time to count down our best of the best, from 2011 to 1987. more
No recipes are more popular than our fastest weeknight successes. Here, the best of the best, according to you.
The creamiest, beefiest, tangiest, funkiest, spiciest, and even booziest recipes we've ever cooked up.
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. more
From Kimchi-Pork soup to Shrimp Dumplings in a sweet and spicy dipping sauce, these dishes will bring Korea to your kitchen tonight. more
A quick, tasty tour of our favorite things to eat and enjoy in Cooking Light’s Alabama hometown.
Foods and flavors from the global supermarket that every adventurous healthy cook should track down. more
Our vote for chefs who embody important themes in cooking, traditions, and health more
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. more
As craft beer booms, label design is the liveliest blend of folk art, graphic design, and local subcultures in the American food scene. more
Could new kitchen techniques improve on one of our very first recipes? Yes, with a secret ingredient in the crust. By Sidney Fry, MS, RD
10 kitchen-tech trends of the past 25 years, including 34 useful products. By: Phillip Rhodes, Photos: Brian Woodcock
Find our top 9 picks for the best Italian cookbooks of the past 25 years. more
Add bright color and subtle, earthy flavor to everyday dishes. more
Despite the outcry about the American diet, and despite the obesity crisis, there is no better time to be a food citizen. Here's why things are getting better, fast. more
Colorful combos add zing to the Thanksgiving table. By Rozanne Gold more
Superhot Los Angeles chef Ricardo Zarate slips us a recipe for one of his signature dishes. By Tim Cebula more
Here’s how our recipe doctors lightened a classic dessert—Baked Chocolate Mousse
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. more
Matisse gets to know molasses and earns her highest rating yet. more
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. more
One of these simple dinner menus can be on your table in well under an hour.
Put the nutrition analysis numbers that accompany each recipe to work for you.