Every cook knows that the same ingredients in varying

Guilt-inducing or not, Eating Well’s very existence underscores the changes underway at food magazines. In one way or another, each is striving to provide readers with more tips on preparing and eating healthier foods.

Some, like Eating Well and Cooking Light (published by Southern Living) are devoted entirely to that goal; still others, such as Bon and Food & Wine, have set aside columns to healthful cooking. Even Gourmet seems to be including more recipes with less cream and butter into its traditional devil-may-care mix.

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John Smith

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