Learn more about our team of experts, our award-winning journalism and our rigorous recipe development and testing process in the EatingWell Test Kitchen.
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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.

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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 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.

Michelle Edelbaum
Credit: Oliver Parini

Michelle Edelbaum

Vice President/General Manager

Michelle Edelbaum leads the digital content strategy, editorial and social teams for EatingWell, Food & Wine 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. Michelle joined EatingWell as an editor in 2008 and has written about and interviewed Michael Pollan, Jamie Oliver, White House executive pastry chef Bill Yosses and several Olympians. Over the years, she has also participated in hundreds of taste tests in the EatingWell Test Kitchen—an admitted perk of the job, but also an opportunity to get an inside scoop on food trends and new cooking techniques.

Prior to EatingWell, Michelle wrote about health, food and entertainment as a features reporter at the Burlington Free Press, worked in public relations representing socially responsible businesses and also spent time as a reporter at the East Hampton Independent. During her time at Penn State University, Michelle studied abroad in Spain. On a trip through Italy, France, Switzerland and Germany, Michelle tried spices, flavors and foods from different cultures and found new perspective on eating truly fresh, local food. After graduating, Michelle moved to Vermont and fell in love with biking and cross-country skiing, the amazing local food scene, beautiful mountains and Lake Champlain.

Michelle and her husband, Josh, have two sons. Michelle's hidden talent in the kitchen is making dinners out of "nothing" (especially on busy nights), like sautéing veggie bits and a little cheese from the fridge and serving it with rice or pasta and adding a jar of something delicious from her overstocked pantry. Michelle loves to cook and to pass her excitement along to the boys, including them in the cooking process—from making a grocery list to chopping, cooking at the stove and doing the dishes. The family stays active outdoors by hiking and snowboarding and helps to organize a charity mountain bike ride and trail run, raising tens of thousands of dollars to fund research on a friend's health condition.

Penelope Wall
Credit: Oliver Parini

Penelope Wall

Senior Editorial Director

As senior editorial director, Penelope Wall oversees the editorial vision of EatingWell—drawing on both her passion for food, wellness and storytelling and 19 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. She joined EatingWell in 2007 as a web writer and producer when EatingWell.com was in its infancy. She then spent several years on EatingWell's Content Licensing team, before moving back to editorial as senior digital editor in 2016 and then executive digital editor in 2019. Under her leadership, the brand has seen tremendous growth on its digital platform and social media channels. 

Penelope's love for food and cooking started at a young age. Growing up in Vermont on the Quebec border with a Puerto Rican father and English mother, her exposure to different food traditions has always been quite varied and diverse. She spent summers in the vegetable garden with her mother, nibbling fresh cucumbers dipped in vinegar. In college, Penelope worked as a cook for Dolci, a student-run restaurant on campus, where she learned to plan menus, prep and cook meals at scale. She also spent a summer working on a small dairy farm, bottling milk and making cheese, butter, ice cream and yogurt. After college, she spent several months in Arles, France, where she worked as a live-in au pair for a family that ran a Provençal cooking school. Some of her fondest memories during that time include visiting wine caves at Châteauneuf-du-Pape, chatting with the beekeeper at the market, and tasting lavender-infused chocolates at the chocolatier in Saint-Rémy-de-Provence.

Penelope is a natural wine enthusiast and big supporter of the local wine community in Vermont, where she lives. She is a nature lover and will try to get outdoors whenever she can with her husband and two kids. On the weekends you'll find them hiking, paddle boarding, traveling and snowboarding.

Victoria Seaver
Credit: Oliver Parini

Victoria Seaver, M.S., RD

Associate Editorial Director

Victoria Seaver is a registered dietitian and associate editorial director for EatingWell. She completed her undergraduate degree in nutrition, dietetics and food science and her master's degree and dietetic internship at the University of Vermont. Victoria has been a part of the EatingWell.com team since 2015. Prior to that, she worked as a nutrition counselor, helping individuals to address health concerns and reach their wellness goals. Victoria also worked as an in-store nutritionist at a local health food store, where she ran informational sessions on various nutrition topics and co-led cooking classes.

Victoria covers content aimed at making healthy eating easier through meal prep, healthy grocery store finds and super-simple weeknight recipes. She writes the weekly dinner plan newsletter, ThePrep, and creates monthly videos for the Prep School video series. Victoria loves getting outside in Vermont, where she lives with her husband, David, and dog, Mookie, whether it's for a long walk, an afternoon skiing, gardening in the backyard or a day on beautiful Lake Champlain.

Carolyn Malcoun
Credit: Oliver Parini

Carolyn Malcoun

Senior Editor, Food Features

As EatingWell's food editor, 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.

Her culinary interest is rooted in her childhood: baking thousands of Christmas cookies every year with her mom (her favorite: pecan tartlets), picking leaves off bunches of parsley to make tabbouleh with her Lebanese dad, and churning out beef bourguignon and French silk pie at age 10.

Though she's lived in Michigan, Arizona, Texas, Maine, Wisconsin and Minnesota, Carolyn says Vermont felt like home from the moment she arrived there. She has a way-too-big garden and loves exploring the outdoors (be it hiking, ski touring, snowshoeing, biking, camping) with her husband, daughter and two dogs. Carolyn has a deep-seated love for live music, sour beers and Mexican food.

Sean Kenniff
Credit: Oliver Parini

Sean Brady Kenniff

Senior Food Editor

Sean Brady Kenniff is a Brooklyn-based food writer and Culinary Institute of America-trained cook. He was editor of Art Culinaire Magazine and StarChefs before joining the EatingWell team at Dotdash Meredith as senior digital food editor in 2021. Sean's favorite meal is his mother's Sunday gravy, particularly over long fusilli, and his preferred cocktails are a gin martini, up with a twist, and a cognac stinger. He dislikes fiddlehead ferns but thinks they're pretty. He loves restaurants and restaurant people. He is from New Jersey.

Maria Laura Haddad-Garcia
Credit: Oliver Parini

Maria Laura Haddad-Garcia

Senior Nutrition & News Editor 

Maria Laura Haddad-Garcia is senior nutrition & news editor at EatingWell. As part of the nutrition team, she edits and assigns nutrition-related content and provides nutrition reviews for articles. Maria Laura has a bachelor's degree in nutrition from Universidad Anahuac in Mexico City, a Basic Cuisine certificate from Le Cordon Bleu and certificates in digital marketing and sports nutrition. Before joining EatingWell, she worked for other Dotdash Meredith brands, Verywell Fit, Verywell Health and Health.com, as a content strategist and developmental editor. 

Previously, Maria Laura worked as a nutrition counselor in Mexico, helping people address health concerns and reach their wellness goals. She has also worked as a clinical dietitian in hematology, oncology and internal medicine settings, where she assessed patients' nutritional risks and recommended specific interventions. Additionally, she worked at Nestlé as a marketing specialist, developing marketing strategies for infant formula and powdered milk beverage brands.

Maria Laura is a food enthusiast and almond butter lover who treasures being part of a community and is passionate about making a positive impact on people's lives.

Jessica Ball
Credit: Oliver Parini

Jessica Ball, M.S., RD

Nutrition Editor 

Jessica Ball is EatingWell's nutrition editor. She studied at Michigan State University to get her Bachelor of Science degree in dietetics with a minor in food systems and sustainability. She went on to complete her Master of Science degree in dietetics and a dietetic internship at the University of Vermont. She covers nutrition news, sustainability, gardening and budget-friendly cooking. The things that make her the happiest: food, friends, fresh air and plants … OK, and wine and cheese. This registered dietitian is in pursuit of all things food, flavor and sustainability.

Alex Loh
Credit: Oliver Parini

Alex Loh

Associate Editor, Food

Alex Loh is EatingWell's associate editor. As part of the food team, she helps create healthy, delicious recipes for EatingWell.com. She also writes informative food and cooking articles, from how to store ground beef to the best picks from Trader Joe's, and spends hours debating the perfect way to build a sandwich. Alex joined the EatingWell team in 2020 as a fellow before moving to an assistant editor role in 2021.

Her love of food and cooking began after watching season four of Top Chef and has only grown in the years since. From reading endless stack of cookbooks to meal-prepping for the week ahead, Alex shares her excitement for all things culinary with anyone she meets.

Alex earned a B.A. in English from Dickinson College, where she served as a writer and editor for Her Campus. She channeled her passion for food into her senior thesis, exploring the connection between cooking and Chinese American cultural identity.

Alex hails from New Jersey. She now lives in Vermont after a brief stint in Alabama. 

Anne Treadwell
Credit: Oliver Parini

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. When she's not reading (or eating) for work or pleasure, she's running the roads or trails of Vermont, traveling to compete in marathons and volunteering to help others experience joyful activity through programs including Girls on the Run, First Strides and Special Olympics.

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.

Sophie Johnson
Credit: Oliver Parini

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 with her Newfypoo, Augustus.

Alysia Bebel
Credit: Oliver Parini

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 bachelor's 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.

Maria Emmighausen
Credit: Oliver Parini

Maria Emmighausen

Senior Art Director

As EatingWell's senior art director, Maria Emmighausen pulls fresh inspiration for the brand's visuals, directs the mouthwatering photography and develops the look-and-feel for many of the features. She keeps a close eye on the most beautiful and original ways to present food and lifestyle.

Before joining EatingWell in 2014, Maria's professional experience spanned art, production, project management and marketing. She was the assistant art director at Garnet Hill, where she focused on catalog layouts for the Home division. At Ogilvy & Mather, one of the world's largest marketing communications companies, Maria produced documentary-style ethnographic consumer research films. She also served as a project manager for AIGA, the oldest and largest professional membership organization for design, and led the marketing team for a New York-based architectural firm and design studio. Maria earned a Bachelor of Social Science degree in social thought and political economy from the University of Massachusetts, Amherst. She also has a certificate in graphic and digital design from Parsons School of Design.

Cassie Basford
Credit: Oliver Parini

Cassie Basford

Visuals Editor

As EatingWell's visuals editor, Cassie Basford creates eye-catching visuals for daily news requests and features. Prior to joining EatingWell, she worked in various roles at Condé Nast for five years, producing still life and celebrity photo shoots and tentpole events and pulling photo research for a wide range of topics, from entertainment and political news to beauty and fashion to more conceptual visually led stories dealing with topics such as mental health. She also worked as a photo editor at Penske Media Corporation. Cassie earned a bachelor of fine arts degree in photography from Parsons School of Design. In her free time, Cassie loves trying new recipes and wines, browsing through HomeGoods and Target looking for cute kitchen items to elevate her cooking and eating experiences, and chilling with her dog, Minnie.

portrait of Dani

Danielle DeAngelis

Fellow

Danielle DeAngelis is a rising journalist and current fellow for EatingWell, based in New Jersey. She has a bachelor's degree in journalism from Ramapo College of New Jersey. In previous experiences as a news writer, she focused on covering sustainability and human interest stories. Danielle has been writing news content professionally for nearly five years, ranging from her collegiate experience and editorial internships to the time she spent as a local news reporter.

 

Danielle's passion for food stems from her South Philly-raised Italian parents. The mix of regional and international cuisines made dinner the best part of every day as a kid, and she has since loved to casually cook with her family and find the best local eateries. Her passions for reading, writing and eating local guide her in creating recipe galleries and writing news content at EatingWell.

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.

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:

2022

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)

2021

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)

2020

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)

2019

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 2022 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.

Sourcing

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.

Originality

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:

Fact-Checking 

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.

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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.

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