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—such as What Should You Eat If You Come Down with Coronavirus? and 8 Ways to Follow the Mediterranean Diet for Better Health—help our readers make better-informed food choices. We publish healthy recipes to make meals delicious, like Chicken Cutlets with Sun-Dried Tomato Cream Sauce and Spinach & Mushroom Quiche, and healthy cooking how-to guides, such as The Ultimate Guide to Cooking Salmon and What Is a Sumo Orange and How Do I Use It? Our easy-to-follow meal plans are designed by registered dietitians and food experts to help you lose weight, manage diabetes, lower your cholesterol, get more fiber, go vegan, eat 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.
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 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.
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.
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.
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.
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.
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 Hamilton, Adam Dolge, Summer 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)
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.
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:
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.
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.
Have something you'd like to let us know? Whether you have a comment on a recipe or an idea to share, we welcome your feedback here.
For Website Customer support, visit Meredith.com/help.
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.