A low-fat tomato sauce with half the calories of the classic and a quick, simple dinner with chicken, spinach, and pasta noodles. Graham uses basic cooking techniques ( The Maillard Reaction) to help maximize the flavors while minimize the risks from fat and cholesterol.

See how meat can be a part of a low-fat diet with Beef in Red Wine Stew, Steak and Pilaf and London Broil.

Fabulous and easy: Low fat Chicken Pilaf, Quinoa and Beef and Beef Conquistador will bring delicious whole Grain eating into your life.

Chewy and cheesy: Graham shows how to use this irresistible low fat crust in a hearty potato quiche and savory seafood pie.

Graham demonstrates the basic techniques of using egg substitutes in breakfast dishes like McKerr Muffins and scrambled eggs. Egg Foo Young Scramble.

A sweet, chewy dessert that Graham uses to make two kinds of cheesecakes with less than a third of the fat of the classic recipes.

Rich with caramelized onions, herbs, and red wine, this low fat sauce is especially great with holiday turkey and is a great leftover dish.

The creamy delicious low fat topping for many desserts, used here by Graham in a melt in your mouth Pear Fondue.

Graham shows how easy it is to make these basic and flavor rich liquids for the basis of innumerable low fat sauces, soups and casseroles.

All the creamy comfort of the classic rice dish with a quarter of the calories. Graham shows how to make both Savory Veal and a Vegetable Risotto.

All the delightful taste of Chocolate with almost no fat or calories. Graham shows how to use Cocoa in a rich sauce and terrific Chocolate Waffles.

Rich, comforting sauces without the fat and calories. Graham features a Minimax Roast Chicken and Roast Lamb with Potatoes and Vegetables.

Surprisingly high in fat. Graham demonstrates three Minimax recipes that makes Muffins a healthy and satisfying treat.

Graham shows how simply boiling liquids down to their flavorful essence can be the basis for irresistible low fat sauces for Chicken and Pasta.

A delicious spicy shrimp soup and marinated chicken dish show the oriental technique of using heady aroma in great low fat cooking.

Graham's unique method of stacking layers of steaming vegetables, herbs, even fish making low fat cooking quick, easy and great tasting.

Pure starches replace a classic roux to thicken the sauce of a tasty stir-fry and an easy vegetable dish.

Graham uses margarine and wheat germ to create a delicious and healthy crust for a beautiful baked salmon pie.

Creamy white sauce is one of the most popular and fat. Graham's healthy version is displayed in a creamy Pasta Primavera.

All of the flavor and aroma for cooking without the potential risk. Graham showcases this ingredient in a family favorite - Braised Pork Chops.

Bring the heady aroma of freshly ground spices to your low-fat cooking demonstrated here by Graham in a riche apple custard dessert.

An ideal low fat technique for cooking poultry and fish: Graham shows how common tea and spices easily smoke meat in a pot.

Graham demonstrates quick bean cooking techniques in two dishes - Gold Medal Beans and Sugar 'n Spice Beans for great family fare.

See how Graham gets the juice and flavor of leaving chicken skin on during cooking without the fat in the final dish.

Salad dressing traditionally brings flavor with too much fat to salads. Graham's spinning and Minimax techniques delivers great taste and Maximized flavors with very few calories while reducing heart risks. Graham then breaks the nutritional facts down to show the savings.