We put flavor first, which usually means that we don't worry much about fat and calories. But with our Light and Healthy 2012 Special Issue, we've lightened up some of our favorite recipes. You won't find any "lite" cooking gimmicks such as tiny portions or subpar nonfat ingredients. We rely on solid (but often innovative) cooking techniques and a mastery of kitchen science to find ways to cut fat but not flavor so that your dishes will taste as good as, if not even better than, their full-fat counterparts. And use these innovative cooking techniques to prepare your other favorite recipes to make them lighter and healthier, as well.

America's Test Kitchen Light and Healthy 2012 Special Issue

- 96 pages, softcover

- 120+ recipes

- Dozens of color photos and step-by-step illustrations throughout