Between the Food Network and the piles of newly published cookbooks, it seems everybody who wants to cook can find a niche.

In addition, we know more now about the link between what we eat and how we feel. And we want to prolong our healthful years by making the right food choices. And we don't want to sacrifice taste.

As a result, legions of health-conscious folks are joining throngs of passionate foodies - and even adolescents and teens - to make cooking classes more popular than ever.

There are classes run by doctors, executive chefs and private caterers. You'll find them in supermarkets, at fine restaurants, in established schools and in private homes.

Here's just one example: Abington Memorial Hospital and the Giant Super Store in Willow Grove joined hands to offer a series of classes, among them: "Cooking With Foods Rich in Antioxidants," Oct. 16 at the supermarket, 315 Old York Rd., for a fee of $25.

Also new this year, Charlotte Ann Albertson's Cooking School in Wynnewood is combining two popular trends - fast and healthy - in "Cooking on the Run, Canyon Ranch Style" (6:30- 9 p.m April 20, 2009, $50). Chef Ann-Michelle Albertson, Charlotte Ann's daughter who also teaches at Canyon Ranch, will lead that class.

"I'm not certain all the people who say they want to eat healthy are following through," Charlotte Ann Albertson says.

"When I use the words heart healthy or low-calorie, in a course description, the enrollment isn't there. But Canyon Ranch-style cooking, which is definitely healthy, draws crowds."

Chef Jim Coleman of Normandy Farms says he sees more men and more young people in cooking classes these days.

"Twenty-five years ago, if I did a cooking class for 50 people, there'd be 49 women and one guy who was accompanying his wife," Coleman says. "Now guys make up 50 percent of the attendance at our cooking classes."

Men, he says, tend to be more willing to experiment with new dishes.

"And if it doesn't work out, they'll just order a pizza," Coleman says. "Women still want to get the dish on the table."

Young adults are the fastest growing segment of watchers of the Food Network, and Coleman sees that locally too.

"It's amazing how into cooking they are," says Coleman, who is offering four children's cooking classes in January and February.

"And their talent level is amazing. That goes for boys and girls."

Through trial and error, Coleman says, he has found it necessary to have separate classes for 6-to-10-year-olds and 11- to 15-year-olds.

"We have 14-year-olds whose parents say the kids make dinner for us all the time."

And there's always interest in dinner party menus.

Class Cooking in Bryn Mawr offers demonstration classes in which a small group of participants gather as an entire menu of dishes is prepared - and then served for lunch. Its "Palate Pleaser" class, slated for Dec. 9 ($75), features sweet pea risotto with fresh basil, followed by marinated lamb chops seared and served with mint aioli, and for dessert, baked apples with creme fraiche and a Calvados caramel sauce.