The 2008 spring issue of fresh focuses on light dishes and the bright flavors of seasonal foods coming in to the spring market: asparagus, chives, cherries, and strawberries. And always a sure sign of spring: rhubarb.

And there's a peek around the corner at what's coming in early summer with a fresh take on old favorites including crab cakes, ratatouille, and an always reliable standby -- chicken salad. Plus delightful new twists on preparing simply fresh chicken and fish main courses. Just some of what you'll enjoy in this timely issue:

• Fresh Tips show you easy ways to peel celery, make an herb sachet, get perfect strawberry slices, and use gel to keep fish fresh, while Fresh Science gives you more tips on how to keep fish at its best.
• Fresh Picked offers simple ways to use artichokes, morels, and cherries. While Fresh Finds features gadgets for coring pineapple, slicing mangos, and pitting cherries. Test Kitchen shows you how to butterfly lamb like a pro and dazzle family and friends with a fabulous crème fraîche.
• Dozens of trusted recipes focus on using newly sprouted chives, cooking with fresh chiles, creating a variety of light but satisfying chopped salads, and brightening up beef with salads and salsa. And, finally, what is always a sweet sign of spring -- desserts that feature strawberries and rhubarb, alone and in combination.
• Plus this special issue is packed with fresh tips, handy gadgets, useful techniques, and easy ways to refresh your utensil drawer.