About Us

Who We Are

EatingWell has been publishing award-winning journalism about food, nutrition and sustainability for more than 30 years. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed wellness advice and smart stories about sustainability, we help readers live their best lives. We are about moderation and balance—not strict rules or fad diets—because for eating well to become a way of life, it should be accessible, sustainable, inspiring and—above all—delicious.

Our authoritative, science-based articles and award-winning features—such as The New Mediterranean Diet and African Heritage Diet as Medicine: How Black Food Can Heal the Community—help our readers make better-informed food choices. We publish healthy recipes, like Chicken Cutlets with Sun-Dried Tomato Cream Sauce and Spinach & Mushroom Quiche, and  healthy cooking how-to guides to help you make delicious meals at home. Our easy-to-follow meal plans are created by registered dietitians and food experts to help you manage diabetesreduce inflammation, lower your cholesterolget more fibergo veganeat vegetarian and more. We are based in Vermont—where EatingWell was originally founded in 1990—surrounded by a robust local, sustainable food culture, farm-to-table restaurants and a renowned craft beer and cider scene.

Follow Us:

Our History

EatingWell was founded in 1990 by the editors of Harrowsmith Country Life (a homesteading magazine) in Charlotte, Vermont. From the beginning, EatingWell focused not only on eating healthfully, but also on sustainability and exploring different cuisines from around the world. In 1996, EatingWell was acquired by Hachette Filipacchi. Hachette folded the magazine in December 1998; the last issue was March/April 1999. In the spring of 2002, the original publisher, James Lawrence, gathered former co-workers and started over again, with the Summer 2002 issue of EatingWell. The new magazine launched as a quarterly (without advertising), started taking ads in the Winter 2004 issue, and began publishing six times a year in 2005. The website launched in 2006 with about 3,000 recipes from the original magazine archive that had been saved onto disks prior to the closure. EatingWell was acquired by Meredith Corporation in 2011. We began publishing 10 issues a year in 2019 and, with a rate base of nearly 2 million, became the largest magazine in the epicurean lifestyle category. Over the years we've published 16 cookbooks.

In December 2021, Meredith Corporation was acquired by Dotdash, to become Dotdash Meredith, a New York-based media company. The company ceased publication of EatingWell's subscription magazine in February 2022, with the April 2022 issue being its last.

EatingWell.com continues on, reaching an audience of more than 10 million monthly viewers as well as more than 5 million fans through its social media channels. We regularly print special edition single topic issues of the magazine, which you can find on newsstands and via digital subscriptions.

Meet the Team

The EatingWell team includes industry-leading food and nutrition editors, registered dietitians, expert Test Kitchen staffers and designers who produce award-winning journalism, delicious recipes and engaging content. Our work has earned more than 50 national and international awards for writing, editing, art direction, creative marketing and publishing excellence.

Michelle Edelbaum
Michelle Edelbaum
Senior Vice President/Associate Group General Manager
Michelle Edelbaum leads the digital content strategy, editorial and social teams for EatingWell, Food & Wine, Liquor, Serious Eats and Cooking Light. Before that, she oversaw digital editorial teams for EatingWell and Allrecipes. Under her leadership, EatingWell has grown to attract millions of followers on social media and its website.
Read more
Penelope Wall
Penelope Wall
Assistant General Manager
Penelope Wall oversees the digital editorial vision of EatingWell—drawing on both her passion for food, wellness and storytelling and over 20 years experience in digital content strategy and editorial. Penelope has a bachelor's degree in English and studio art and a minor in French from Middlebury College.
Read more
Victoria Seaver
Victoria Seaver, M.S., RD
Editorial Director
Victoria Seaver is a registered dietitian and Editorial Director for EatingWell.com. She completed her undergraduate degree in nutrition, dietetics and food science and her masters degree and dietetic internship at the University of Vermont. Victoria has been a part of the EatingWell.com team since 2015.
Read more
Carolyn Malcoun
Carolyn Malcoun
Associate Editorial Director
As EatingWell's Associate Editorial Director, Carolyn Malcoun searches for cool farmers, chefs and other food stories to tell. She has a bachelor's degree in journalism from the University of Wisconsin and a culinary arts degree from New England Culinary Institute. She started at EatingWell as an intern in the Test Kitchen in 2005 and joined the editorial team soon after.
Read more
Maria Emmighausen
Maria Emmighausen
Associate Creative Director
Maria Emmighausen is the Associate Creative Director at EatingWell. She’s been with the brand since 2014, and was the Art Director and later the Photo Director of EatingWell’s print magazine. Before EatingWell, she was an Assistant Art Director in the home division at Garnet Hill, a catalog company.
Read more
Sophie Johnson
Sophie Johnson
Senior Social Media Editor
Sophie Johnson is EatingWell's Senior Social Media Editor. A die-hard food lover and obsessed with all things social, she is responsible for managing EatingWell's Instagram, Facebook and Twitter accounts. When she's not hunting for the latest Whipped Coffee, you'll find her mixing up whiskey sours in her kitchen, reading cookbooks cover-to-cover or out running around Vermont with her Newfypoo, Augustus.
Read more
Maria-Laura Haddad Garcia
Maria Laura Haddad-Garcia
Senior Nutrition & News Editor
Maria Laura is EatingWell's senior nutrition & news editor. As part of the nutrition team, she edits and assigns nutrition-related content and provides nutrition reviews for articles. Maria Laura is a trained dietitian, almond butter lover and food enthusiast with over seven years of experience in nutrition counseling.
Read more
Jessica Ball
Jessica Ball, M.S., RD
Nutrition Editor
Jessica Ball, M.S., RD, is nutrition editor for EatingWell. She is a registered dietitian with a master's in food, nutrition and sustainability. In addition to EatingWell, her work has appeared in Food & WineReal SimpleParentsBetter Homes and Gardens and MyRecipes.
Read more
Abigail Abesamis Demarest
Abigail Abesamis Demarest
News, Trending & Updates Editor
Abigail Abesamis Demarest is a writer, editor and former New Yorker based in sunny Panama City Beach, Florida. Her writing has been featured in HuffPost, Forbes, Insider, Business Insider, Martha Stewart, Apartment Therapy, The Kitchn and more. As EatingWell's News, Trending & Updates Editor, Abigail works to make sure the brand's food, nutrition and other content is up to date and adheres to editorial guidelines.
Read more
Cassie Basford
Cassie Basford
Visuals Editor
As EatingWell’s Visuals Editor, Cassie Basford creates eye-catching visuals for daily news requests and features.
Read more
Alex Loh
Alex Loh
Associate Food Editor
Alex Loh is EatingWell's associate food editor. As part of the food team, she creates healthy, delicious recipes for the EatingWell audience. Alex also writes informative food and cooking articles that range from how to store ground beef to the best picks from Trader Joe's. Alex conducts product and taste tests to find the best options, from salad spinners to salsas.
Read more
Alysia Bebel
Alysia Bebel
Associate Social Media Editor
Alysia Bebel is Associate Social Media Editor for EatingWell. She loves crafting punchy captions and creating fun video content to keep you engaged. Her finger is always on the pulse of social media's latest food trends and hacks. Alysia earned her Bachelors degree in Business Marketing from the University of Houston. She continued her education in the health and wellness field and is a certified barre Instructor in New York City.
Read more
Danielle DeAngelis
Danielle DeAngelis
Associate Editor, News & Trending
Danielle DeAngelis is a journalist and Associate News & Trending Editor for EatingWell. Her current beat is focused on food and health news as well as exclusive celebrity features, regularly interviewing the top names of today’s entertainment industry. She previous worked as the 2022-23 fellow and as an assistant editor for the brand. Her passion for reading, writing and eating local all guide her in her position at EatingWell.
Read more
Dillon Evans
Dillon Evans
Editorial Fellow
Dillon Evans fell in love with cooking at a very young age. He remembers the novel experiences of microwaving a bowl of oatmeal without his parents' permission and asking to make his mother's morning pot of coffee. These moments became catalysts for his interest in cooking and baking.
Read more
Headshot of Annie Nguyen
Annie Nguyen, M.A., RD
Social Media Specialist
Annie Nguyen is a Registered Dietitian who manages EatingWell's Pinterest page. Before EatingWell, she worked with other dietitians to write nutrition blog posts, develop recipes and create social media content. Annie went to the University of Oklahoma to complete her B.S. in Health and Exercise Science. She went on to get her M.A. in Dietetics and finish her dietetic internship at the University of Oklahoma Health Sciences Center.
Read more
Matthew Francis
Matthew Francis
Chef, Senior Video Producer, Director
Matthew Francis is a chef, senior producer and director for Dotdash Meredith’s seven iconic food brands and produces and stars in the bright and instructional video series from EatingWell, Fresh & Simple.
Read more
Anne Treadwell
Anne Treadwell
Copy Editor
Anne Treadwell copyedits recipes and articles for EatingWell. She's been associated with EatingWell since 1995, with many years on the award-winning print magazine, and has enjoyed learning about food and health from fascinating expert colleagues and contributors while helping to ensure that our content is clear, accurate and error-free. Anne earned a B.A. in English from Cornell University and an M.A. in journalism from the University of Wisconsin-Madison, where she served as editor-in-chief of the Wisconsin Journalism Review.
Read more

Recipe Development and Testing

EatingWell's ever-growing collections of recipes and meal plans are carefully developed and rigorously tested in the EatingWell Test Kitchen by our team of culinary professionals and registered dietitians. Before we publish a recipe, it must meet three criteria:

First, it has to taste good.

Next, it needs to meet our nutrition parameters. We analyze the nutrition data of every recipe we develop and carefully consider each ingredient we call for to ensure that we are making recipes that not only taste good, but also are good for you.

And finally, the recipe has to be dependable—meaning that when you are making it at home, the recipe is easy to follow and it works. Every time.

Each of our recipes is tested in the EatingWell Test Kitchen. We create healthy, delicious recipes that are easy for anyone to cook at home.

Recipes are tested at least once and sometimes multiple times until we get it right.

  • Each recipe is tested by a different tester than the person who developed the recipe.
  • We test on both gas and electric stoves.
  • We use a variety of tools and techniques.
  • Testers shop major supermarkets to research availability of ingredients.
  • Testers measure active and total time to prepare each recipe.

Nutrition Guidelines

EatingWell recipes are developed taking into consideration specific target goals for calories and sodium. We have also created specific targets for some special diets including heart-healthy diets, diabetes-appropriate diets and more. 

All of our recipes are analyzed for their nutrient content and are consistent with nutrition parameters set by EatingWell's team of registered dietitians and nutritionists. EatingWell conducts a complete nutrition analysis of our recipes using Food Processor SQL software (ESHA), which uses USDA nutrition data. A dietitian then reviews all nutrition analyses, working with our food team to modify ingredients, if necessary, to ensure the recipes meet our nutrition guidelines. The nutrient analysis we publish is similar to what you would see on the Nutrition Facts panel on a packaged food item and includes calories, total fat, saturated fat, cholesterol, carbohydrate, total sugars, added sugars, protein, fiber, sodium and potassium. 

Note: We occasionally make exceptions with regard to nutrition targets if modifying ingredients would negatively impact the original intent of the recipe. For example, a family recipe shared as part of our Heritage Cooking series.

See our full Nutrition Parameters & Health Considerations

Product Reviews

Our food and nutrition experts test and try out new products and kitchen tools every day. Products, kitchen tools and appliances we choose to feature or recommend have been independently selected and reviewed by our editorial team. If you make a purchase using the links included, we may earn commission, but we never receive any compensation or consideration for the content of our recommendations.

When we conduct taste tests for food products, we consider both taste and nutrition. First, we review the category to determine the range of products that are available. Then, we review the Nutrition Facts for all products in the category and determine suitable nutrition guidelines to target for our product recommendations. We also scour ingredient labels to determine whether products include anything that needs explanation or possibly a suggestion to avoid. Finally, we conduct a blind taste test with our team of editors and culinary experts of all of the products that meet our target nutrition guidelines and make our final selections. 

Awards & Press

Our work is consistently recognized by the industry's most prestigious institutions and has been selected as a winner or finalist for countless awards, including 30-plus coveted James Beard Awards, myriad Food Writing Awards for excellence in food journalism from the International Association of Culinary Professionals—including "Publication of the Year"—and named among the top "Magazines of the Year" by Ad Age. EatingWell and its expert staff have also been featured across national media outlets, including The New York Times and NBC's Today show.

Recent Awards:


Digital Health Awards
Category: Digital Health Media / Article Series
SILVER: The New Mediterranean Diet (Maria Laura Haddad-Garcia, EatingWell Editors) 

Category: Digital Health Media / Article
BRONZE: With Food, Culture Matters: This App Matches People with Dietitians Based on Culture (Allison Torres Burtka, Maria Laura Haddad-Garcia) 

Category: Digital Health Media / Article
MERIT: What Happens to Your Brain As You Age and How to Protect It, According to Doctors (Christine Byrne, M.P.H., RD, Jessica Migala, Emily Lachtrupp, M.S., RD)

FOLIO Eddie Awards
Category: Series of Articles, Consumer, Health / Fitness
Winner: African Heritage Diet as Medicine: How Black Food Can Heal the Community

Category: Series of Articles, Consumer, Culture / Community
Winner: There's a Movement to Revitalize Indigenous Cuisines and Knowledge—Here's Why That Matters

International Association of Culinary Professionals (IACP) Awards
Category: Narrative Food Writing With Recipes
Finalist:  The Rise of American Saffron (Helen Whybrow, Recipes by Bill Millholland)

Digital Health Awards (Spring)
Category: Digital Health Media / Video Series
GOLD: Dietitian Q&A Video series (Jessica Ball, Rebecca Guthrie, Zoe Engongoro, Jon Andrew Castleberry)

Category: Digital Health Media / Consumers / Article
SILVER: After Losing His Sense of Smell from COVID-19, an Italian Gastronomer Discovered How to Get It Back (Agostino Petroni, Maria Laura Haddad-Garcia, Victoria Seaver)

Category: Digital Health Media / Consumers / Article
SILVER: Eat Well to Feel Well: Your Relationship with Food is Just as Important as What You Eat (Christine Byrne, Jessica Ball, Maria Laura Haddad-Garcia)

Category: Digital Health Media / Consumers / Article
BRONZE: African Heritage Diet as Medicine: How Black Food Can Heal the Community (Tambra Raye Stevenson, M.P.H., M.A., Maria Laura Haddad-Garcia, Carolyn Malcoun)


FOLIO Eddie Awards
Category: Series of Articles, Consumer, Health / Fitness
Honorable Mention: Hormones & Our Health: How What We Eat May Affect How They Work (September 2021, eatingwell.com)

International Association of Culinary Professionals (IACP) Awards
Category: Best Food Styling in an Editorial Food Photograph
Finalist: The (Less) Sweet Life, Michelle Gatton, The Voorhes (EatingWell, September 2021)

James Beard Foundation Journalism Awards
Category: Health & Wellness
Winner: Cultivating Better Health, Michael Behar (EatingWell with Successful Farming, June 2020)

Webby Awards
Category: Email Newsletter, Health, Wellness & Lifestyle
Honoree: Nourish Email Newsletter

Digital Health Awards (Spring)
Category: Digital Health Media / Consumers / Article
BRONZE: Low Cholesterol Diet Plan for Beginners (Emily Lachtrupp, M.S., RD,  Victoria Seaver, M.S., RD)

Category: Digital Health Media / Consumers / Article
MERIT: 5 Sneaky Signs You Might Have a Vitamin D Deficiency (Jessica Ball, M.S., RD,  Victoria Seaver, M.S., RD)

Category: Digital Health Media / Consumers / Article
MERIT: Having High-Blood Pressure Can Speed Up Cognitive Decline—Here Are 4 Ways to  Combat Both, According to Doctors (Karla Walsh, Victoria Seaver, M.S., RD)

Category: Digital Health Media / Consumers / Article Series
MERIT: Hormones & Our Health: How What We Eat May Affect How They Work (Victoria Seaver, M.S., RD, Christine Byrne, M.P.H., RD, Karen Ansel, M.S., RDN,  Melissa Groves Azzaro, RDN, LD,  Johane M. Filemon, M.S., RDN)


Digital Health Awards
Category: Digital Health Media / Publications: Article
GOLD: Have a Family History of Dementia or Alzheimer's? Here's How to Protect Your Brain as You Age
By Sarah Anzlovar, M.S., RDN, LDN; Edited by Victoria Seaver, M.S., RD

Category: Digital Health Media / Publications: Article
SILVER: Diabetes Meal Plan for Beginners
By Emily Lachtrupp, M.S., RD; Edited by Victoria Seaver, M.S., RD

International Association of Culinary Professionals (IACP) Awards
Category: Culinary Travel Writing
Winner: Unearthing Oregon's Hidden Bounty, Rowan Jacobsen (EatingWell, April 2020)

Category: Food Section of a Magazine, Circulation over 500,000
Winner: Mediterranean, Simplify Your Life and 30th Anniversary, Jessie Price, Editor-in-Chief (EatingWell, March 2020, September 2020, October 2020)

Category: Narrative Beverage Writing with Recipes
Finalist: My Parents' Coquito Always Brings Me Home, Jessica van Dop DeJesus (EatingWell.com)

Category: Narrative Food Writing without Recipes
Finalist: Cultivating Better Health, Michael Behar (EatingWell with Successful Farming, June 2020)

Category: Personal Essays / Memoir Writing
Finalist: "Stirring: Three writers on the intersection between food and love—and why being in the kitchen just makes life better," Gabrielle HamiltonAdam DolgeSummer Miller (EatingWell, January/February 2020)

FOLIO Eddie Awards
Category: Series of Articles, Consumer, Culture / Community
Winner: Andrea Nguyen, Just Like Grandma Used to Make: Why We're Craving Grandma's Cooking More Than Ever (November 2020, eatingwell.com)

Category: Series of Articles, Consumer, Overall
Honorable Mention: Jessica B. Harris, Ph.D., Migration Meals: How African American Food Transformed the Taste of America (February 2021, eatingwell.com)


James Beard Foundation Journalism Awards
Category: Health & Wellness
Finalist: Shaun Dreisbach, Protein Nation (April 2019)

International Association of Culinary Professionals (IACP) Awards
Category: Food Section of a Magazine, Circulation Over 500,000
Finalist: EatingWell Magazine California Issue, Jessie Price

Category: Narrative Food Writing with or without Recipes
Finalist: Rowan Jacobsen, Just Don't Call Them GMOs

FOLIO Eddie Awards
Category: Consumer, Series of Articles, Health/Fitness
Honorable Mention: Lisa Valente, M.S., RD, How We Eat During a Pandemic: Turns Out, None of Us Are Experts (May 2020, eatingwell.com)


Association of Food Journalists Awards
Competition Category: Best Story on Food Policy or Food Issues
Finalist: Barry Estabrook, "This Man Wants You to Eat More Meat" (January/February 2018)

National Federation of Press Women (NFPW)
Category: Special Articles – Food [Freelance]
Winner: Rachael Moeller Gorman, "Why We Waste" (September/October 2018)

Editorial Policies

EatingWell is committed to bringing our readers delicious, dependable, useful and engaging food and nutrition content. We seek out experts and authorities for all of our stories and recipes, whether that's a registered dietitian who can sift through the science on the latest nutrition research or a culinary expert who can demystify a cooking technique for home cooks. Expertise takes many forms, and we tap into all of it. All of our articles, meal plans, recipes, photographs and illustrations are edited and overseen by our editorial staff.

Content Integrity Promise

All of our policies are aligned with the Dotdash Meredith Content Integrity Promise

Diversity, Equity and Inclusion

A big part of EatingWell's mission is to explore cuisines from all over the world and to celebrate fresh ingredients and the people—farmers, artisans, chefs, restaurant workers and producers—who bring them to our table. We'd only be telling half the story if we share recipes without giving the context, the cultural attribution and the origins and evolution of a dish. It's impossible to cover food systems, health and sustainable living—and to encourage healthy lifestyles—without addressing the systemic racism and biases that prevent some communities from having access to healthy foods and care. We embrace the responsibility we have as a national media brand to cover all of these topics from a place of inclusion and representation. We are putting our resources and budgets behind this by working with diverse writers, recipe developers and testers, expert sources, illustrators, photographers and more to create our content. See Our Commitment to Diversity and Inclusion.

Our digital archive represents decades of content, which we are in the process of auditing and updating. If you have concerns about cultural appropriation, bias or insensitivity in any of our articles, please let us know by filling out this form. Your concern will be reviewed by a member of our editorial team and by a member of our Anti-Bias Review Board. 

Independence and Impartiality 

EatingWell is committed to independent, impartial, fair journalism. Our editorial content is not influenced by our advertisers. Every EatingWell staff member and contributor is held accountable to a high standard of honesty and transparency.

We maintain a strict separation between advertising and editorial content. Our "Sponsored Content" is labeled to make clear that such content is provided by or on behalf of an advertiser or sponsor. 

All of our writers and editors are responsible for disclosing any potential conflicts of interest—any relationship, financial or personal, with any source or resource that may compromise their ability to provide fair and impartial information. As with many publishers, our writers and editors are sometimes provided with complimentary products or services for review purposes. We are transparent and disclose when any valuable products or services are provided to our editorial teams. Our editorial staff and editorial contributors must not solicit gifts or services for personal purposes.


Our writers and editors adhere to strict standards for article sourcing. We rely on current and reputable primary sources, such as expert interviews, government organizations and professional and academic institutions. All data points, facts and claims are backed up by at least one reputable source.

We strongly discourage use of anonymous or unnamed sourcing, as this can erode transparency and reader trust. In the rare instance where an unnamed source is used, we will disclose to readers the reason behind the anonymity and provide necessary context.

A cornerstone of our reporting and sourcing is to consider often-overlooked perspectives from diverse people from various racial and ethnic backgrounds and gender identities. Our content strives to serve all communities.


Our goal at EatingWell is to provide original, factual and unbiased content. All information must be verified, properly attributed and may not infringe the copyright or anyone's intellectual property rights. Any suggestion of plagiarism is investigated fully and is grounds for dismissal. We expect all contributors on the network to abide by all applicable laws, standards and accepted journalistic practices, including:

At EatingWell we aspire to provide the highest quality content produced by humans, for humans. It is against our guidelines to publish automatically generated content using AI (artificial intelligence) writing tools such as ChatGPT.


EatingWell's content is held to the highest journalistic standards in order to best serve our readers. Our experienced team of editors, copy editors and fact-checkers reviews every story to ensure information is presented accurately and in a way that is respectful and welcoming to all people. We examine each statement of fact with a critical eye, vet every quote and statistic and collaborate with subject-matter experts to ensure information in our stories is correct, comprehensive and properly sourced. If you have noticed an issue you would like to bring to our attention, please fill out this form.

Commenting Policy

EatingWell aims to build a welcoming, inclusive community of readers and to foster lively but friendly conversations about the content we publish. To help ensure that comments and reviews are useful, interesting and respectful to other readers, the following types of content are prohibited, both on our social media channels and on our website:

  • Threatening, abusive, harassing, defamatory or libelous material
  • Derogatory, hateful or offensive statements about an individual or a group
  • Intentionally misleading statements or statements the commenter knows to be false
  • Advertisements for or offers to sell or buy any product or service, or comments that are intended primarily for self-promotion or promotion of third-party goods and services
  • Material that infringes copyright
  • Material that is in breach of the law
  • Any content that is irrelevant to the particular article or recipe to which the comment is being posted

If EatingWell sees or receives notice that a comment post is not in keeping with the above terms and conditions or the intended use of our comments sections, we reserve the right to remove that comment posting. The removal of any comment shall be solely at the discretion of EatingWell. 

As noted above, intentionally false or misleading statements are prohibited; however, EatingWell accepts no responsibility for the accuracy of information posted in the comments on social media posts or recipe reviews.

About Dotdash Meredith

Dotdash Meredith, an operating business of IAC, is the largest digital and print publisher in America. From mobile to magazines, nearly 200 million people trust us to help them make decisions, take action and find inspiration. Dotdash Meredith's over 50 iconic brands include PEOPLE, Better Homes & Gardens, Verywell, FOOD & WINE, The Spruce, Allrecipes, Byrdie, REAL SIMPLE, Investopedia, Southern Living and more.

Contact Us

Have something you'd like to let us know? Whether you have a comment on a recipe, an idea to share or need customer support, we welcome your feedback here.

More Ways to Contact Us

Our Archive

We regularly review the quality of our library and periodically remove from our site articles and recipes that no longer conform to our current editorial standards. If there's an article or recipe that you're seeking on EatingWell and can no longer find, please fill out this form and we will do our best to track down an archival copy for you.

Work with Us

Join our team of editors, recipe developers, designers, marketers and others as we continue to help our readers live their best lives with delicious recipes, science-backed journalism and smart stories about sustainability. 

View Job Openings