You have access to more nutrition information than ever -- from magazines like Cooking Light to the Internet, newspapers, and television. When you add to that the hype about fad diets, the resulting information overload creates more confusion than clarity.
Since the 1930s, researchers have known that a diet that was both nutritious and very low in calories could extend the life in lab rats and mice. It's still unknown whether it could have the same benefit for humans, but April Smith and Michael Rae follow a calorie restriction diet in the hopes that it will.
When it comes to making food delicious and light, our test kitchens professionals have learned all the tricks. Here, they share some of their tried-and-true techniques for making dishes more nutritious without sacrificing an ounce of flavor.
With the low-carb craze mercifully nearing its end and balanced eating returning to the spotlight, home cooks everywhere can take joy in a slew of new cookbooks that prove delectably sinful eating can be healthy, too.
As summer approaches, bikini wearers near and far (not to mention those guys with washboard abs) are chomping on carrot sticks and celery stalks, neglecting the finer delicacies of the summer season -- all in a last-ditch effort to squeeze into their barely-there "swimming" gear.