Cooking Light

Live life deliciously with Cooking Light magazine—vibrantly designed as a digital edition, with all of the recipes and gorgeous photos of the magazine. Each issue is packed with seasonal, delicious and nutritious recipes, quick ways to plan everyday menus and helpful tips on how to live a healthier lifestyle. For annual or monthly subscriptions (on all platforms except iOS), your subscription will automatically renew and be charged to your provided payment method at the end of the term unless you choose to cancel. You may cancel at any time during your subscription in your account settings. If your provided payment method cannot be charged, we may terminate your subscription.

Editor’s Letter

What Healthy Means Now • There is a lot of noise out there about what defines healthy eating—some of it rings true, while some of it is hype. For over three decades, Cooking Light has been a trusted source not only of reliable nutrition information but also of delicious ways to put that information into practice in the kitchen. So, what is the Cooking Light approach to healthy eating?

Habits for a Healthy Gut

Global Food Superstitions • From blowing out birthday candles to breaking a wishbone in half, we all take part in culinary superstitions and food folk practices, many of which are so common that we don’t even think about them. Here are some of the most intriguing food- and drink-related practices and superstitions from around the globe.

3 Ways to Use Aleppo Pepper • With a gentle spiciness and a flavor like toasted sun-dried tomatoes, this coarsely ground Middle Eastern spice is great for adding flavor and color to recipes without cranking up the heat too much.

East Asia/India • Western dishes tend to combine ingredients with similar flavor compounds, but Asian dishes do the opposite: They tend to combine contrasting flavors like soy sauce and rice vinegar or honey and hot red chiles, creating more excitement on the palate. This continent includes countries as diverse as Japan, India, China, and Korea.

Southeast Asia • Southeast Asian food is all about contrasting flavors. From Thailand and Vietnam to Malaysia and Indonesia, vibrant ingredients pair in dynamic ways.

Middle East/Africa • Wander through a North African or Middle Eastern bazaar, and piney caraway, gingery cardamom, and citrusy coriander will engulf your senses. Red saffron and golden turmeric radiate the color of fire. The sun-baked flavors of the Middle East and Africa come alive in signature spice blends and pastes like harissa, dukkah, za’atar, ras el hanout, and berbere.

Europe • The European continent covers only 2 percent of the Earth’s surface but includes 50 countries. That gives the region an incredibly diverse set of cuisines. What these countries have in common is their use of gifts from the land and sea: farm-fresh vegetables and herbs, flavorful cheeses, and succulent seafood. Wine and beer are popular across Europe.

North & Central America • The cuisines of North and Central America are a fusion of European, Asian, and African influences characterized by simple ingredients and diverse preparation methods. From Mexico and Guatemala to the islands of the Caribbean, geographic and social differences determine the types of food in the countries of this vast region. Corn is a common denominator in many of the dishes, and some other staple ingredients include rice, beans, peppers, onions, and plantains.

South America • While Spanish conquistadores sought gold in their explorations, they discovered an even greater treasure in the food: chocolate, vanilla, chiles, avocados, corn, tomatoes, potatoes, beans, and squash. They brought their stolen fortunes back to Europe, and many of these foods have since become staples around the globe.

Recipe Index • Cooking Light GLOBAL FLAVORS