Blog Posts by CookingLight.com

  • 6 surprising things to know about lemons

    The slice-of-sunshine perfection of fresh lemon―juice or zest―puts a little extra bounce in the step of any cook. By: Jason Horn

    1. Please handle the fruit.
    Most lemons are Eurekas or Lisbons. Eurekas have somewhat thicker rinds, but regardless of variety, look for a lemon that feels heavy in the hand and which, gently squeezed, gives nicely and doesn't seem to have a thick, hard rind (less juice inside). Lemons turn from green to yellow because of temperature changes, not ripeness, so green patches are OK, but avoid those with brown spots, which indicate rot.

    2. Power in the key of C
    One lemon contains a full day's supply of ascorbic acid, or vitamin C, but that's the whole fruit; the juice holds about a third. Lemon juice is also about 5 percent citric acid, making it a natural for slowing the browning or oxidation of fresh, raw foods: apples, avocado, bananas, and other fruits. That power, and the C, makes the lemon a real health fruit.
    See the 7 Best Foods

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  • The Best Foods for Women

    It's important for both sexes to eat an array of healthy foods. But if you're a woman, science shows these seven foods could offer that extra edge. By: Maureen Callahan, MS, RD




    Food for Women

    The first step in any healthy diet is eating a balanced variety of foods, so everyone should start there. But for women, science is showing that there are some foods that can help ward off osteoporosis, heart disease, breast cancer, and even tone down a hot flash or two. Find seven "wonder women" foods and recipes to get them cooking in your kitchen.
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    Tomatoes

    Ripe and juicy, heirloom and cherry tomatoes are an easy food to love. So it's just icing on the cake that observational studies suggest lycopene-rich foods like tomatoes may play a role in warding off breast and cervical cancers. Since no clinical trials have tested the hypothesis, it's not proof positive. And maybe the protection comes from a diet rich in vegetables rather than just one vegetable. If that's

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  • 10 Nutrition Myths

    We're debunking common food myths about sugar, fat-even deep-fried food-and more so you can feel good about enjoying the foods you love.

    Cooking LightCooking Light

    10 Nutrition Myths, Debunked

    Some nutrition myths bounce around on crazy e-mail chain letters and pop up on goofy evening news reports. Others fuel the sale of rip-off diet books. Some are so accepted they seem hardwired into our brains. Take deep-fried foods, for example. They're universally bad for you, right? Well, no. When we challenged ourselves to explore whether fried foods could be made healthy, we discovered that, when done properly, fried foods don't have to be forever banished from a healthy diet.

    The exercise inspired us to take on some other ingrained nutrition misconceptions. We talked with leading nutrition researchers, chefs, and food scientists and did some sleuthing of our own to debunk 10 myths so you can enjoy many once-forbidden foods without that old familiar twinge of guilt.

    CookingLight.com: Spring

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