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Cooking Light

4.2 out of 5 stars  See all reviews (240 customer reviews)

Cover Price: $54.89
Price: $20.00 ($1.67/issue) & shipping is always free.
You Save: $34.89 (64%)
Issues: 12 issues / 12 months
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1 year (12 issues) $20.00 ($1.67/issue)
1 year auto-renewal $18.00 ($1.50/issue)
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Use the same name and address as a current subscription and it will be extended by 12 issues.
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Product Description

Product Description

Cooking Light has scores of delicious, nutritious recipes in every issue! Find out why it is the most popular food magazine in the country.

Amazon.com Review


Who Reads Cooking Light?
Cooking Light is a trusted source for those who want to cook and enjoy healthy, delicious food. Whether you’re in a hurry to prepare a quick and easy dinner tonight or need a game plan for the perfect party, Cooking Light offers nutritious, kitchen-tested recipes for every day living or special occasions. And whether you’re a novice or an adventurous cook you’ll find great food and healthy lifestyle tips in every issue.

What You Can Expect in Each Issue:

  • Recipe Index is positioned immediately after the Table of Contents and includes recipe listings by category, including tags for Quick and Easy and Kid-friendly, as well as Staff Favorite recipes.
  • Editors’ Dozen is a seasonally oriented selection of 13 fun and healthy food, fitness, and lifestyle items, products, and news.
  • Superfast features 20-minute dishes that are simple, fresh, and easy entrées.
  • The Stress-Free Zone provides strategies for dealing with everyday stressful situations, such as staying on schedule during a hectic morning, job interviews, medical tests, and more.
  • Ask Our Dietician answers to questions from readers about their dietary dilemmas.
  • Moves of the Month shows effective, simple workouts, along with gear and nutrition tips.
  • Taste Test evaluates food products, such as pasta sauce or soy sauces and recommends those offering the best quality, value, and nutrition.
  • Travel explores the flavors of top destinations, such as San Francisco or Atlanta, through its iconic dishes. Includes travel recommendations and recipes that exemplify the area’s cuisine.
  • Wine matches favorite foods with appropriate wines. Seasonally chosen with references to recipes in the issue.
  • Beauty offers ways to look younger and improve your appearance and well-being.
  • Menu Navigator examines popular restaurant foods and helps you make the healthiest choices.
  • New Uses for Everyday Ingredients discusses three common pantry ingredients and provides interesting and lesser known uses for each.
  • Kitchen is a roundup of useful tools, including equipment, gadgets, and other favorites.
  • Dinner Tonight is Cooking Light’s most popular department with 7 time-tested, fast meals with tips and game plans to make life easier. Plus shopping list.
  • Nutrition Made Easy features healthy eating tips with recipes devoted to a single topic.
  • Cooking Class shows step-by-step methods for making a popular comfort food, and provides ways to build on the basics for more creative variations.
  • Recipe Makeover lightens a classic recipe but maintains all the taste of the traditional version.
  • Budget Cooking offers recipes that feed 4 for under $10.
  • Reader Recipes features the very best recipes from the more than 12 million readers of Cooking Light.
  • Kitchen How-To illustrates quick cooking techniques.
  • Everyday Vegetarian showcases vegetarian fare that suits the season.
  • Recipe Hall of Fame highlights one recipe that is absolutely, positively best of class.
  • Feature Articles in Cooking Light offer highly evocative and beautiful photos of food and recipes, and delve in depth with topics ranging from seasonal cuisine to nutrition, and from cooking instruction to profiles of intriguing people in the food world. The entire feature sections in our June and November issues are presented in cookbook format, as well as special sections on how to start the year out right and the best of the holidays.

Magazine Layout:
The new design of Cooking Light features photos with every recipe and a design format that emphasizes light and airy pages, brief text and fun graphics. The food comes alive on the pages thanks to vibrant colors and natural light settings, and cooking technique is made simple with step-by-step instructions that couldn’t be easier to follow. The focus is on reader service, and articles offer tips, shopping advice, nutrition facts, cooking short cuts, and hundreds of helpful bits that make Cooking Light a great learning tool and source of inspiration.
Click on any image below to see select pages:

Contributors:
Cooking Light contributors range from internationally renowned chefs to home cooks. They also include nutrition experts and award-winning science writers. A variety of best-selling cookbook authors and recipe developers are regular contributors, as well.

Past Issues:


Advertisers:
Cooking Light has top 5 advertising categories that reflect the magazine's editorial focus on healthy living. The top category is food and beverage followed by DTC/OTC, home, travel and beauty.

Awards:
Cooking Light is recognized as a trusted brand with a 22-year heritage. In 2008, Cooking Light received the Media Excellence Award from the American Dietetic Association, marking the first time the world's largest organization has presented the distinction to a consumer magazine. Over the years Cooking Light has been honored with multiple industry and consumer awards including: IACP Cookbook Award, Eddie Awards Gold Winner, AdWeek Hot List: Top 10 Magazines, Amazon.com's 4th Most popular subscription and MIN "Most Notable Launch of the Past Two Decades".

Cooking Light's brand power extends beyond the pages of the magazine, being named a 2009 Official Honoree by the prestigious Webby Awards.

Important Information

Privacy & Security
In order to complete your transaction, we will share the name, billing and shipping address and other order information associated with your purchase with the publisher or magazine vendor. Your name and address will also be shared with a circulation-auditing organization. We may share your e-mail with the publisher, but you can control how it will be used in Subscription Manager. We will not share your credit card information. Offers on this page are introductory. See Details.

Product Details

  • Format: Magazine
  • Shipping: Currently, item can be shipped only within the U.S.
  • Publisher: The Time Inc. Magazine Company
  • ASIN: B000UTYHS2
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (240 customer reviews)
  • This magazine subscription is provided by Synapse

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Customer Reviews

Top Customer Reviews
174 of 183 people found the following review helpful
Subscription Term Name:1 year|Verified Purchase
Cooking Light used to be one of my favorite magazines because it had genuinely light recipes that were both healthful and tasty. Over the years the recipes somehow got more and more fattening and the articles more boring, but I still always found recipes I liked in every issue. I never liked the "lifestyle" articles as they took up the entire first half of the magazine and were a complete bore, in my opinion. But still, it was one of my favorite magazines.

I had let my subscription lapse for several months when I got an invitation from Amazon for a $5.00 rate for one year. It was too good to pass up so I went for it. Well, when I got my first issue it became immediately apparent to me that this was not the same magazine that I had known and loved for so long. I then learned that the entire editorial staff was fired last year and a new one put in its place. That, plus the entire format of the magazine had been completely overhauled.

Don't get me wrong - Some of the changes are positive and I think CL can theoretically benefit from some sort of redesign. I like the new color photo with each recipe, plus the type fonts and layout are in general more up to date and pleasant to look at. In addition, the "lifestyle and fitness" section that ate up the entire first half of the magazine is gone and the recipes are more spread out amongst more concise, "bullet point" style one page articles. That to me is both good and bad - The layout is better and the boring stuff is gone from the first half of the magazine, but the information in the new "sound byte" articles is not really that interesting nor informative and at times even the longer articles are just ho-hum.
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52 of 55 people found the following review helpful
5.0 out of 5 stars My favorite magazine December 2, 2007
Subscription Term Name:1 year
I have been a huge fan of COOKING LIGHT magazine for the past few years. I started reading it when I would visit my folks over the holidays. I borrowed a copy of one of my mom's CL issues and loved the results I got when I tried the Korean Bolgoi (grilled strips of beef in a sweet, salty marinade). I was immediately hooked on the magazine. I eventually started receiving a subscription to COOKING LIGHT. I have been a subscriber to both BON APPETIT and GOURMET magazines, let me just say that I think COOKING LIGHT is vastly superior to those magazines (although I do like reading them) because the recipes are not so high end (i.e expensive) and involves expensive, hard to find ingredients. I also enjoy the health tips and articles the magazine provides. I have tried a lot of recipes from COOKING LIGHT and they are all delicious as well as healthy. This magazine is not just about eating healthy but staying healthy too.
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64 of 69 people found the following review helpful
3.0 out of 5 stars No Longer about 'Light Cooking' November 23, 2010
By Jodie
Subscription Term Name:1 year auto-renewal
I've been receiving Cooking Light Magazine for about 8 years now. It was my Bible. I cook from scratch A LOT and everyone knew that every single, solitary recipe I made came from Cooking Light...until now. Over the course of the last year the magazine took a turn for the worse when it comes to providing good, solid, HEALTHY recipes! Healthy, Light...that is the point of the magazine, isn't it? I can find recipes in every other cookbook out there that have dinners with 15+ grams of fat for one small serving! For instance, in the most recent Dec 2010 edition there is a Truffled Wild Mushroom lasagna. Sounds delish, right? Well, why wouldn't it be when one small serving has 424 calorie and 18g of fat!

And in an effort to include different types of foods, there is often page after page of obsecure recipes that ask for items that are very expensive and hard to find (and I live in Chicago next to the country's largest Whole Foods!)

If you are interested in 'cooking light' may I suggest the magazine 'Healthy Cooking'. I've only received 2 magazines so far but seriously folded over nearly every page in the magazines indicating the recipes I want to try!
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59 of 66 people found the following review helpful
Subscription Term Name:1 year
Just a warning to would be subscribers to Cooking Light Magazine. Cooking Light (1-year)

We have subscribed to Cooking Light for several years and have always renewed our subscription by mail paying by check. So it was with some surprise when we received from Cooking Light what was titled an "Automatic Renewal Program" notice. It stated that our subscription that was scheduled to expire in four months would be automatically renewed in six weeks with a charge to our credit card unless we took our time to telephone them and cancel before that date. When we telephoned Cooking Light they informed me that since they did not have a credit card on file they would have simply automatically renewed the subscription anyway as described in the letter and "billed me accordingly" and I would be liable for the bill, if we had not telephoned to cancel the automatic renewal.

We not only cancelled the automatic renewal but were upset enough about their business practices to cancel the remaining 4 months on our subscription. (The phone call and cancellation took place on the date of this review and our subscription was paid up through the March issue) We were informed that since they had already "labeled the February issue" they would only refund one issue and we should expect a check for $2.00 in the mail. Note our experience in relationship to the statement above about Amazon's cancellation policy for this magazine which says a full refund will be made for "unshipped issues." Simply not true.

In any event, buyers should be very cautious about giving a magazine their credit card for payment as it will likely lead to automatic renewals in the future, and, in the unfortunate case of Cooking Light Magazine, they will obligate you for automatic renewals in the future even if they do not have your credit card on file.
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Most Recent Customer Reviews
5.0 out of 5 stars Five Stars
love this magazine - it is only cookbook or magazine I pull recipes from...
Published 18 days ago by J. Zwiebel
5.0 out of 5 stars Great recipes, tons of useful tips!
Great recipes, tons of useful tips!
Published 20 days ago by Amy
5.0 out of 5 stars Lighten up
If you are not lightening up then you are a fool.
Published 24 days ago by leighsy10021
5.0 out of 5 stars Great Recipes
LOVE THIS MAGAZINE.
Published 1 month ago by Theresa Scibetta
5.0 out of 5 stars Great Cooking mag!
I work in a dental office and got these to help entertain the patients while they are waiting... Great mag!
Published 1 month ago by Michelle F
2.0 out of 5 stars Don't bother with this magazine
I had a subscription to this magazine, but I canceled it for a couple of reasons. First, the thing is PACKED with pharmaceutical advertising. I mean it is EVERYWHERE. Read more
Published 1 month ago by Newsie
5.0 out of 5 stars Five Stars
i had try some recipe is good
Published 1 month ago by tai
2.0 out of 5 stars Recipes arent' what my family would eat. also, ...
Recipes arent' what my family would eat. also, many have rather expensive or exotic ingredients. If looking for light cooking recipes, there are more down to earth, family... Read more
Published 1 month ago by Possum Trot
5.0 out of 5 stars Five Stars
a great magazine for a great price!
Published 2 months ago by Raykay
1.0 out of 5 stars One Star
The recipes require so many ingredients and they're not what the average person would eat.
Published 2 months ago by Rita Mumaw
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