...key ingredients. The editors of Cooking Light magazine point out that high-quality...from scratch, say the editors at Cooking Light . Not only will your bread, pasta...much cheaper. The editors at Cooking Light suggest a menu that can be as...

...was kind of a victory for everyone who loves juicy white meat," said Timothy Cebula, the associate food editor at Cooking Light magazine. "If I had to give one tip, it would be to not overcook the turkey," he said. "I don't mean to sound...

...it was kind of a victory for everyone who loves juicy white meat," said Timothy Cebula, associate food editor at Cooking Light magazine. "If I had to give one tip, it would be to not overcook the turkey," he said. "I don't mean to sound...

...it? Prefer to straddle the middle? Try two-potato mash from Cooking Light magazine. This recipe swirls traditional mashed potatoes with mashed...12 servings. (Recipe from the January/February 2006 issue of Cooking Light magazine)

...Angeles. They present a convincing case for doing it yourself, in your own kitchen. In a feature in the April issue of Cooking Light magazine, they offer a series of recipes for creating simple, authentic-tasting dishes easily - even without a...

...launch," she said, which is a good sign for the product's potential success. Ms. Melton, previously an editor at Cooking Light magazine, said she's enjoying what she calls her "dream magazine." Especially since she has the added benefit of...

...Suddenly, dropping $10 or $20 on every meal was not an option. So she got to know her stove. Now she subscribes to Cooking Light magazine and has a signature dish, chipotle seared chicken.When she does go out, she says, it's a special occasion...

...what you call it depends more on where you live than how the dish is prepared. That's the view of the editors of Cooking Light, noted in a holiday feature in the magazine's November issue. "Stuffing" can be stuffed into the bird or baked...

...do no damage to the waistline. The low-fat recipe is from the "Summer Cookbook" selection in the June issue of Cooking Light magazine. If the cook sensibly prefers to shorten time spent in the kitchen, an editor's note points out that...

...braising liquid is then made into a sauce, further enhancing the rich beef flavor. A "cooking class" feature in Cooking Light's April issue includes the recipe and reassuring answers for two quibbles cooks may have: Stock is easy to prepare...