The modern American cook is all about making meals fast for the family.

Some British terminology, however, might give pause to American cooks.

"I think it would be quite proper for the American cook," Bruce said.

The next American cook is going to be the supermarket.

Now his name appears on most experts' lists of the brightest young American cooks.

Fighting the bird's natural tendency to not taste very good, American cooks have tried a thousand ways to make it better.

How to make much of little is a real problem for most American cooks, since our cooking culture is not based on thrift.

"American cooks are getting more sophisticated about light, just as we are with food."

Which may explain why millions of American cooks latched on to meatloaf.

AS American cooks look for low-fat ways of cooking, some happy discoveries are being made.