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Content tagged with “EatingWell Editors” (Page 3)

Supermarket Chickens vs. Pasture-Raised Chickens
Ben Hewitt, author of The Town That Food Saved, explains how his “pastured” chickens compare to most of those found at...
Pressure Cooker Buyer’s Guide
If memories of your mom’s pressure cooker hissing angrily away on your stove have prevented you from reacquainting...
What’s In Your Fish
The #1 Food You Should Eat (and Probably Don't) Packed with omega-3s and vitamin D, sardines are one of the healthiest...
Why You Should Grow Your Own Herbs
You may not find uncommon herbs, such as beautiful purple basil, licorice-flavored chervil or herbal-cinnamon shiso, at...
Cast Iron Skillet Tips
Cast iron skillets conduct heat beautifully, go from stovetop to oven with no problem, and after decades of making cast...
Eat Low-Carbon for a Day
Want your diet to have a lower carbon footprint? Here’s a days worth of recipe ideas featuring low-carbon ingredients...
January/February 2010 Letters to the Editor
The Delicious Dinner Diet I’ve been changing my eating habits for the past 12 days—eating between 1,600 and 1,800 cals...
The Antioxidant Power of Popcorn
Q: What part of your body benefits from kidney beans, cranberries and popcorn? A: Your heart. All these foods deliver...
Grilling: The Ultimate Guide
It’s time to get grilling! Whether you’re a vegetarian, meat-lover or somewhere in between, EatingWell’s Ultimate...
5 Ways to Score Lower Cholesterol
1. Get Trim Steelers backup quarterback Charlie Batch dropped 12 pounds and reduced his total cholesterol about 20...
Chew More to Curb Hunger
Chew more, curb hunger. That’s what researchers concluded in a recent study in the American Journal of Clinical...
September/October 2009 Letters to the Editor
Is Your Supper Safe?  Re “Is Your Supper Safe?” [September/October], I would caution you about endorsing irradiated...
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