Nutrition Insight

A Healthier Summer Treat: No-Cook Fro-Yo

Summer becomes a lot sweeter with a scoop of something homemade, creamy, and cold. Real-deal ice cream can run you upwards of 300 calories per scoop. And while the offerings at trendy yogurt shops may be lower in calories, they’re full of sugar (27g in a small), artificial flavors, and fillers and are surrounded by an endless display of calorie-dense […]

Read More

What Is Corn Syrup? And Why Is It in My Frozen Pop?

We’ve noticed a lot of hesitation toward recipes that call for corn syrup, so we decided to clear up misconceptions about the common sweetener. The corn syrup carried in grocery stores is not the high-fructose corn syrup (HFCS) that is used in commercially prepared food products. Still, you may be reluctant to use corn syrup because of the negative health consequences associated […]

Read More

How to Pick Sustainable Tilapia

Turns out this mild white fish is one of the easiest, most versatile ingredients to cook with. Here, how to make smarter fish picks. Sustainability and Safety Although there is controversy over the quality of tilapia imported from China, Monterey Bay Aquarium’s Seafood Watch gives farmed tilapia from China and Taiwan the “good alternative” stamp, while Ecuadorean-, Canadian-, and U.S.-farmed tilapia […]

Read More

Does Soda Cause Dehydration?

With the weather heating up, we all should be reaching for hydrating fluids more frequently. Tradition tells us that we should only drink water. After all, it’s zero calorie, safe, and basically free (if you pay for your utilities, that is). Sports drinks, which can be highly caloric and filled with sugar, are really only necessary for athletes and people doing a lot of sweating […]

Read More

What Are Trans Fats?

The Food and Drug Administration announced this week that food manufacturers have to remove all trans fats from their foods by 2018. That’s a big step in the right direction, according to many in the health community, but if you don’t eat, sleep, and breathe food and nutrition the way we at Cooking Light do, you may be left wondering what the […]

Read More

High Praise for the Lowly Tilapia

Tilapia is one of the most searched terms on CookingLight.com and one of the most consumed fish species in America. Yet I had never cooked it until I came to work in the Cooking Light Test Kitchen. Chalk that up to my background in the high-end restaurant world, where—and this may surprise some readers—tilapia is disdained with a strangely passionate fervor […]

Read More

Is Tap Water Safe to Drink?

“If it’s healthy tap water here in America, absolutely yes,” says Douglas Casa, PhD, a kinesiology professor at the University of Connecticut. “I think it’s a colossal waste of money to buy bottled water. It’s also obviously horrible for the environment, too.” “Tap water is more regulated than bottled water, and a lot of bottled water is just municipal tap […]

Read More

FDA Bans Trans Fats

The countdown is officially on. On Tuesday, U.S. officials announced that food companies have until 2018 to remove all trans fats (currently hiding as partially hydrogenated oils on ingredient lists) from their products. It’s a good thing, considering it has been a solid year and a half since the Food and Drug Administration (FDA) deemed that they were not “generally recognized […]

Read More

What You Need to Know About Coconut Milk

First and foremost: The coconut milk you now find in the dairy case next to the soy milk, cow’s milk, and nut milks is not like the one you find in a can down the center aisle near the soy sauce. Despite the name, canned and carton-ed coconut milks are two very different products with two very different purposes. When it comes […]

Read More

Are sprouted grains healthier?

I’ve already made the switch to eating whole-grains: brown rice instead of white, quinoa instead of couscous, whole-wheat bread instead of multi-grain. All of those were pretty easy swaps. Food manufacturers have really worked hard to make whole-grain foods more palatable to the whole-grain newbie. But a few weeks ago, I heard a friend talking (read: bragging) about only eating sprouted […]

Read More