Nomenclature?

I like this magazine a lot, but I do have one little problem. I expect a magazine with "cooking" in its title to be mainly about cooking. But sometimes you have to wade through a lot of other stuff to get to the food articles. Granted that the other stuff is clearly health-related and often very useful, it does seem that if you are going to call your magazine "Cooking-Something" it ought to be about cooking and nothing else.
There are some excellent recipes in this publication, even for those who are not particularly interested in cooking "light". The best recipes are those that use fresh, natural ingredients--seafood, poultry, fresh vegetables and herbs. The worst are those crammed with artificial substitutes. You cannot convince me that a natural food product, no matter how fatty, is more detrimental to my health than something whipped up in a laboratory to take advantage of the low-fat trend. TASTE some of that stuff. Does it taste like it's good for you? Now taste a nice piece of fresh fish and some just-picked garden broccoli. Notice any difference?
On the whole, however, this magazine does a very good job.