Eggs, Egg Whites, Egg Substitute: Which do I use to be healthier?
From p. 14 of the June/July 2008 Issue of Healthy Cooking
Pineapple Zucchini Bread
We sensibly trimmed the fat and calories from this reader recipe to create a mouth-watering makeover.
Perhaps "Down-and-Dirty Dessert" would be a better name, because you're going to want to put a spoon in each hand!
It's not Thanksgiving until you've tasted this moist Pumpkin Cake topped with cream cheese frosting for the grand finale.
Easy Apple Cake
Flavored with cinnamon and apples, Sherry Ashenfelter's old-fashioned apple cake is moist, delicious and has been a family favorite for...
Creamy Cranberry Salad
Determined to make this treat even more enjoyable, our makeover experts went to work slashing fat and calories.
Share the spirit of the season while enjoying this made-lighter meal of staffers' favorite recipes.
White Texas Sheet Cake
There must be something wonderful about this cake—with its creamy frosting and light almond flavor, no one can stop at...
Peanut Butter Layer Cake
Many cooks have a “signature recipe” that folks ask for time and again. For Janice P., Peanut Butter Layer Cake...
Egg Substitutions in Baking
Whether you’re stirring up a batch of from-scratch cookies or making a packaged cake mix, eggs are usually among the