One of the most decorated food and fitness publications, Cooking Light magazine has taken a different approach since its inception in 1987. And it’s no doubt that relying on registered dieticians to take the editorial lead helped earn the magazine the 2008 Media Excellence Award from the American Dietetic Association, marking the first consumer magazine tapped to earn such a distinction.
“We really look to science, government recommendations, and public health organizations as sources for our content,” nutrition editor Kathy Kitchens Downie said in a release.
Whether readers are drawn to Cooking Light magazine to lose weight or simply to make healthier choices for themselves and their families, the pursuit of the lighter way of life has struck a nerve.
And it’s gaining momentum, thanks to celebrity chefs, reality shows and First Lady Michelle Obama publicly taking up the cause to promote overhauling unhealthy diets.
Using an engaging, educational approach presented in short articles, lists and tips, Cooking Light magazine does the same. But its dedication to nutrition extends beyond its pages.
Recently, food service provider ARAMARK joined forces with Cooking Light magazine in an effort to provide healthy meals through its North American business and industry segment, which includes employee restaurants, catering, executive dining rooms and vending programs.
As part of the agreement, onsite ARAMARK chefs will demonstrate cooking with Cooking Light recipes, which will also be available to employees to try at home, and according to the magazine’s readers, they shouldn’t be disappointed.
Online reviewers and reader responses praised Cooking Light magazine for its tasty dishes that were surprisingly healthy. The April issue, for example, was packed with flavors, including Middle Eastern recipes, pasta dishes, tofu tips, salads and even fried foods.
That latter, unlikely topic, along with a feature in the April issue titled “10 Nutrition Myths that shouldn’t keep you from the foods you love!”, made some readers uncomfortable with the “new direction” Cooking Light magazine seems to be taking.
Several online reviewers derided the choice to include seemingly more high-calorie, fattening recipes and publish information to justify the tempting tastes alongside it.
But this could be evidence of a paradigm shift toward eating habits, thanks to those aforementioned celebrity chefs and reality shows preaching moderate indulgence rather than complete deprivation.
Cooking Light magazine strikes a similar balance. The fresh coconut cake that tempts readers from its April cover is, in fact, a makeover of the classic recipe that impressively cuts the calories per slice almost in half and reduces fat grams per serving by 75 percent.
The message? Choosing the lighter way of life isn’t synonymous with skimping on taste, and Cooking Light magazine is a satisfying, guilt-free meal.