Cooking Light is America’s #1 food magazine with 25+ years of expertise in making healthy recipes taste great. As the largest epicurean magazine in the country, Cooking Light informs more than 11 million readers every issue with its trademark accessible approach to healthy food and its coverage of fitness, home, beauty, travel, and other aspects of living well. Find us at http://www.cookinglight.com
Seeds are a great source of healthy plant-based fats, antioxidants, minerals, fiber, and protein. Here are easy ways you can add sesame seeds, pumpkin seeds, sunflower seeds, chia seeds, and hemp s...
While olive oil is full of heart-healthy antioxidants and diet-friendly oleic acid, it's not the only healthy oil on the market. Here's a look at three alternatives: avocado oil, coconut oil, and g...
If you're trying to lose weight, one of your biggest obstacles may be your appetite. While fad diets offer lots of questionable tips to suppress hunger, these safe, natural tricks really work.
If you love brownies, cookies and cakes but don't love all the extra fat and calories, then we've got a deal for you. Boost the nutrition of your favorite baked goods with these healthy swaps.
Even the small things add up to help you meet your weight loss goals. Here are five tasty, nutritional swaps that will cut hundreds of calories from your diet per meal.
Want to lose weight? Step one is to eat sensible portions. But it can be really easy to load up your plate and eat too much during a meal. Here are five ways to calculate the right portion size.
Eating less food in order to lose weight is hard, but it doesn't have to be. Try these six tricks to fool yourself into eating less—and feeling just as full—at every meal.
Clean eating means a lot of different things, but it starts with one simple philosophy: Whenever possible, choose fresh, whole foods instead of processed food. Here are five more tips for eating cl...
Research shows that many of us "reward" ourselves with treats after sweating through spin class—a habit that may keep you from losing weight. Here are some quick tips to keep from consuming the cal...
Is your kitchen making you gain unwanted pounds? From the way your fridge and pantry are organized, to the location of certain tools, these six easy tips help you set up your kitchen to meet your d...
Pouring a 5-ounce serving of wine isn't easy. And most of us get it wrong, according to one study. How do you get the just-right 123-calorie portion size? We’ll show you how.
Rolled oats add heartiness to the filling of this classic Thanksgiving dessert. Make the pie up to a day ahead, but store it in the refrigerator if you do. We've made over this decadent dessert wit...
Master the art and science of delicious cooking with the new cookbook MAD DELICIOUS: The Science of Making Healthy Food Taste Amazing! by Keith Schroeder, author, chef, and Cooking Light’s “Cooking Class” columnist. http://CookingLight.com/MadDelicious
In recognition of Pack Your Lunch Day, here’s a fun idea for snazzing up your brown bag—homemade sushi! No, it’s not hard to make. Nope, you don’t even have to have a sushi mat to make it. Yes, you...
Chef Keith Schroeder demonstrates an effective practice used in professional kitchens called Mise en Place (a French phrase for “putting in place”) to help home cook’s organize and arrange recipe i...
Master a new technique for creating a light and flavorful frying dredge with Chef Keith Schroeder’s recipe for Georgia Peanut-Fried Chicken from his new cookbook Mad Delicious: The Science of Makin...
Learn how to cook shrimp the right way with Chef Keith Schroeder’s recipe for Twice-Cooked Garlic Shrimp from his new cookbook Mad Delicious: The Science of Making Healthy Food Taste Amazing!
Discover a delicious new way to cook pasta with Chef Keith Schroeder’s recipe for Toasted Penne with Chicken Sausage from his new cookbook Mad Delicious: The Science of Making Healthy Food Taste Am...
Yes, you CAN steam a steak. If you want the most tender, melt-in-your-mouth, beef tenderloin ever, check out Chef Keith Schroeder’s recipe for Port-Stained Beef Medallions from his new cookbook Mad...
Learn a simple technique for cooking delicious green veggies with Chef Keith Schroeder’s Pan-Charred Green Beans with Tarragon recipe from his new cookbook Mad Delicious: The Science of Making Heal...
If you’re looking for a light dressing that takes the oily weight off tender salad greens, watch Chef Keith Schroeder demonstrate his Mad Delicious Vinaigrette recipe, from the new cookbook Mad Del...
Chef Keith Schroeder, author of the new cookbook Mad Delicious: The Science of Making Healthy Food Taste Amazing!, shares a kitchen science secret for cooking the most tender and juicy steak ever! ...
Did you know that frying can be a light and healthy cooking technique? Chef Keith Schroeder, author of the new cookbook Mad Delicious: The Science of Making Healthy Food Taste Amazing!, reveals his...
For a truly amazing way to cook pasta, watch Chef Keith Schroeder’s innovative cooking technique to build in layers of flavor from his new cookbook Mad Delicious: The Science of Making Healthy Food...
Learn how to use Chef Keith Schroeder’s secret ingredient, Xanthan gum, to create light and flavorful dressings from his new cookbook Mad Delicious: The Science of Making Healthy Food Taste Amazing...