There are ways to enjoy pasta without the guilt. Chef and cookbook author Aliza Green has some simple tips for easy and healthier pasta preparation.

Philadelphia has strong ties to a small town in Mexico — more than half of its citizens have left their rural farms in San Mateo Ozolco to come work in Philadelphia for higher wages. To build a bridge transnational bridge, a cooperative was formed to support farmers and preserve traditional farming methods that have roots in their Aztec culture. The Blue Corn Alianza not only helps provide a living wage to traditional farmers in San Mateo Ozolco, but also brings organic sweet blue cornmeal known as "pinole" from this region to stores throughout South Philadelphia. Rich in healthy nutrients, Pinole can be used in a variety of recipes.

Hospital food is no joke at Cooper University Hospital in Camden. Through the work of Fair Food and Common Market, Fran Cassidy director of food and nutrition, discovers innovative ways to bring healthy food to healthcare. Staff, patients, the community and farmers all benefit from a commitment to local food.

No, it's not a reality TV show! At a South Philly Early Headstart program, fathers come together to learn nutritious ways in the kitchen — for themselves and their children.

Life in the kitchen means long hours, stress and plenty of opportunity for over-eating. We talk to local chefs Walter Staib, Brad Spence and Moncia Glass about their efforts to stay healthy amidst the temptation. And Allison Adato weighs in on what she learned while writing "Smart Chef's Stay Slim"

Sure, eating locally is easy in places like California where there is practically a year-round growing season. And while it will never be California in the Delaware Valley, Penn State University says a simple structure known as a High Tunnel can add months of productivity to rural and urban farms. Discover how this technique is being used to provide not only food to our neighborhoods, but also nutrition and education programs.

Jews around the world are celebrating the spring time ritual of Passover and the story of Exodus, when the Jews were freed from slavery in ancient Egypt. Joan Nathan, who has written ten cookbooks including the much-acclaimed Jewish Cooking in America and most recently, Quiches, Kugels and Couscous, says you can keep the traditions and still lighten up the meal. She looks to Tunisia for vegetable salads and North Africa for Eggs Baked in Sand.

French home cooks have a way with vegetables. Discover their secrets with Dorie Greenspan, author of "Around My French Table."

If your memories of a pressure cooker are grandma's noisy, sputtering explosive cooker, there's good news. Today's pressure cookers are fool proof, cut cook time by about a third and make dried beans an easy as well as nutritious addition to your dishes.