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Who we are

EatingWell is the only national food magazine that focuses exclusively on eating healthfully (our motto: "Ingredients for the Good Life"). We are the preeminent magazine resource for people who want to enjoy food that is delicious and good for them.

Our readers are interested not only in cooking and nutrition science, but also in the origins of food and social issues related to food networks. They appreciate eating culture and traditions. They are well-read and discriminating-yet they don't take themselves too seriously.

EatingWell's "voice" is journalistic and authoritative; it speaks to both men and women. We cover nutrition with a newsy, science-based approach. Our recipes emphasize high-quality healthful ingredients, simple preparations and full flavor.

Publication frequency: 10 times a year

Circulation: 1,775,000 (as of the January/February 2019 issue)

We'd love to hear from you

We welcome ideas from new writers. If you haven't worked with us before, it's best to start off pitching front-of-book ideas, even if you're an established writer. Consider it an audition for a longer piece.

Please familiarize yourself with EatingWell and our departments. It's difficult for us to contract with someone to write a story-no matter how brilliant the idea is-if it doesn't fit into a specific department in the magazine. Send us ideas for specific sections in the magazine (e.g., Good Life).

You increase your chance of scoring an assignment with us if you 1) develop your pitch following the format for past columns, and 2) explain why the proposed topic should be covered in a specific issue. Example: "I think that the trend of ‘X' would make a great piece for the Good Life section of the September issue because X million Americans say they do ‘X' every fall."

Pitching tips

EatingWell prefers pitches via email. Our staff is small, so it may take up to a month to get a response from an editor. If after a couple of weeks you don't hear from us, we welcome a friendly follow-up email. Describe your idea in two to three paragraphs. Be sure to explain "why now" and tell us where the story fits into the magazine. Share a bit (just a few sentences will do) about your experience: What other publications do you write for? What story topics interest you most? Please do not attach clips (we'll request them if we want them); rather, sell us with great writing in your pitch. Even if your idea doesn't "hit," if your pitch is well-packaged (specifically for EatingWell) and written in a compelling way, we'll be impressed-and likely to keep you in mind for future assignments.

Lead time: 3 to 6 months

Pay rate: up to $1/word

Rights purchased: All rights (including Web rights)

Freelancer-Friendly Columns

Good Life

Items generally range from 150 to 400 words. (A one page story might be 500 words, max! Please keep this in mind when you pitch.) Writers interested in contributing should have a strong food-writing background. Here are some of the buckets we look to fill in this section:

TRENDS

Trendy turmeric, matcha lattes, probiotics-infused everything-we want to hear about some of the hot healthy foods. Some of the magic ingredients that makes a great trends story: an origins story of the food (such as where it's grown or where it's made), a cool main character, captivating photo opportunities, a distinct location, products to try, and an eye to health.

TRAVEL

Ever encountered a food that is SO DELICIOUS that you'd jump on a plane and go there tomorrow if you could? Share it. This page always takes the form of "Will Travel for…" and then we hit five locations in a variety of cities and geographic areas on a food theme. Topics we've covered before include vegan food, cheese, and restaurants on the farm. Locations should mostly be in the U.S., but 1 or 2 international options are fine. Each pick should be unique, not only from the category on the whole, but also from the other picks.

THINKING

This a page that covers a controversial, timely and pressing topic (i.e., current events) related to food. Topics can be around food policy, sustainability, social justice in food industry, etc.

Your pitch should include:

  • An answer to these two questions: Why should we cover this now? (timely) and What is at stake? (controversial/pressing)
  • A head and deck that introduce the idea that there is a problem
  • A compelling stat or quote that makes me care about this problem
  • Propose an expert (or two) who can give contextualization to this issue
  • An example or two of what actionable solution (or steps to a solution) we can suggest to readers. A topic shouldn't be only doom-and-gloom.
  • What is the packaging? (Written through? Q&A? Point/Counterpoint? Infographic? Stat-driven?)

Good Health

Health and nutrition studies appear here. It can be multiple small stories or one page exploring various elements on one topic.

If something has appeared in a major news outlet or a food- or health-related news wire, we've seen the story, so please don't pass the headline along without giving it a "Good" spin: What's the angle for EatingWell? Why should we cover it now? (Or rather, in four to five months-which is our usual lead time.) Ask yourself: Could this work just as well in another food magazine? If the answer is yes, hone your pitch further, keeping EatingWell's motto ("Where Good Taste Meets Good Health") in mind.

We aim to highlight a new study that's also timely. (For example, in February we might cover a new heart study since it's American Heart Month or in the summer we might cover a study on hydration.)

FIX

This is one page devoted to how to solve health conditions with food and lifestyle habits. Past examples: mood; allergies; cholesterol.

Contact: Shaun Dreisbach, Nutrition & Features Editor, Shaun.Dreisbach@eatingwell.com

Food Stories

Most of our recipes are developed in-house or are contracted out to regular contributors who are well-established cooks and food writers. If you have a strong background in writing about food and developing recipes for national publications, we invite you to introduce yourself.

Contact: Food Editor Jim Romanoff, Jim.Romanoff@eatingwell.com

Other Columns

Food/Culture-based Travel Stories

When it comes to feature stories (including those with a travel component), EatingWell prefers to work with writers whose work we know. We invite established writers who have a strong portfolio of clips from major publications and travel stories that might appeal to our readers (think: healthful eating, food origins) to introduce themselves.

Contact: Editor-in-Chief Jessie Price, editor@eatingwell.com

Pitching Guidelines for EatingWell.com

EatingWell.com focuses on eating healthfully (our motto: “Ingredients for the Good Life"). We are a resource for people who want to enjoy food that is delicious and good for them.

Our audience is interested not only in cooking and nutrition, but also in the origins of food and social issues surrounding where their food comes from. They also need great service and help answering their questions like, “What’s for dinner?” or “Is that food really healthy?”

EatingWell’s “voice” is friendly and smart. We cover nutrition with a newsy, science-based approach. Our recipes emphasize high-quality healthful ingredients, simple preparations and full flavor.

Content and pitches should reflect EatingWell as a site where you can get trusted advice that you can really use. EatingWell content should be authentic, sustainable, organic, fun, fresh, at times controversial and seasonal.

  • The tone should be friendly, passionate and professional.
  • Use a friendly, grounded tone of voice rather than jargon.
  • Say what you mean. Use short, pithy sentences that make a statement and get right to the 
point.

EatingWell strives to represent voices from diverse backgrounds and experiences in our stories. Please include expert quotes from sources that reflect diversity —including race, socioeconomic status, gender, sexual orientation, political or religious affiliations and nationalities—as applicable, when that information is publicly available.

What We Cover

Recipes

Most of our recipes are developed and tested in the EatingWell Test Kitchen & analyzed by registered dietitians. But we do sometimes assign recipe development and photography (together and separately) to freelance contributors.

Healthy Cooking & Food Stories

Inspiration & healthy ideas to make the best food choices for you and your family—from healthy cooking how-tos, to our take on the latest food trends. In our series, Family Heritage Cooking, authors and cooks delve deliciously into the stories and secrets behind their favorite recipes. This column (typically a recipe with accompanying essay) is almost exclusively written by freelancers and we welcome your pitches.

Meal Plans & Special Diets

We publish meals plans and meal planning advice designed by registered dietitians and food experts to help you go meatless or gluten-free, lose weight, eat more fiber and more. Our expert advice helps users right for their special dietary needs (vegan, high fiber, weight loss) or to manage a health condition (diabetes, high blood pressure, etc.)

Nutrition

Balanced, science-backed approach to nutrition and healthy eating focuses on healthful foods you should be eating, rather than restrictive or fad diets.

Sustainability & Social Issues

Covering food policy, food choices, environmental issues and how race and racism impact food access, agriculture, education and health.

Food News & Trends

We sift through the food & wellness news & trends every day to bring users the information, entertainment and service that brings value to their lives—from grocery store finds and research studies to food recalls and celeb profiles.

Healthy Lifestyle & Pets

From wellness and self-care tips to advice on how to clean your home and care for your plants. Our Healthy Pet articles offer advice on what to feed your pets and how to help them live their best life.