Jacqueline Weiss
Jacqueline Weiss

Jacqueline Weiss

Title: Contributor

Location: Los Angeles, California

Education: B.S. in Journalism, Emerson College

Expertise: Vegan, healthy eating, sustainability

- Vegan since 2016
- Journalism degree from Emerson College

Experience

Jacqueline Weiss is a freelance writer and creator who's passionate about making healthy eating and cooking accessible to all. Her work has appeared in outlets including The Spruce Eats, Eat This Not That and Taste of Home.

Jacqueline has been in love with food her whole life. Growing up with two parents in the food industry fostered her love of cooking from a young age. She spent hours watching the Food Network as a child.

Jacqueline attended Emerson College, graduating with a degree in journalism before taking on a variety of freelance writing positions and social media manager roles. She has written about food, entertainment, TV and more for outlets that include PerezHilton.com, Inside and Apartment Therapy.

She has been vegan since early 2016 and enjoys introducing new dishes and concepts to her friends and readers online. When she's not writing, you'll find her trying new eateries in her home of Los Angeles, hunting for the best matcha latte or experimenting in the kitchen.

About EatingWell

EatingWell has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Learn more about us.
Mirin is a pantry staple in many kitchens, especially those where a lot of Japanese cooking is done. But many cooks, even those who have used it before, may not know exactly what mirin is. Read on to find out what you need to know about mirin and how to use it.
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If you've had pickles hanging out in your fridge for a while, here's how to tell if they're still good enough to eat.
These two creamy condiments can add tang and body to a variety dishes, but how do they differ? Learn what separates sour cream from crème fraîche, how to use each of them and even how to make them at home. Plus, find out wether or not you've been pronouncing crème fraîche correctly.
Are white onions and yellow onions really all that different? The answer may surprise you. Plus, a grocery store expert shares what to look for when shopping for onions.
Do you really need kosher salt in your kitchen or will table salt suffice? We had a chef weigh in on whether or not kosher salt is worthy of a spot on your shelf.
Wait, don't toss that frosty package of vegetables or those iced-over leftovers just yet! Here's what you need to know about food that has developed freezer burn and what to do about it. Plus, learn what causes freezer burn to begin with and how to prevent it.
Here's the rundown on these common sweeteners, including their different costs, varieties and caloric content. Plus, learn of any potential health benefits and concerns, and insights from a California bee keeper.
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Dinner dates can be fun and a great way to meet a partner. Don't let any potential gaffes get in your way. If you follow these simple suggestions, you may be off to a promising start.
Brown Sugar vs. White Sugar: Learn what makes these common sweeteners different, once and for all. Plus, we'll compare their nutritional values.
Here's the rundown on these common sweeteners, including their different costs, varieties and caloric content. Plus, learn of any potential health benefits and concerns, and insights from a California bee keeper.
Dinner dates can be fun and a great way to meet a partner. Don't let any potential gaffes get in your way. If you follow these simple suggestions, you may be off to a promising start.
Brown Sugar vs. White Sugar: Learn what makes these common sweeteners different, once and for all. Plus, we'll compare their nutritional values.
Have you ever ordered "fries for the table" when out to eat at a restaurant? French fries can be so enticing, and the quality of restaurant fries can often exceed the quality of those you may have attempted at home. Find out why, and learn how to make restaurant-quality fries at home without a deep fryer or even all that oil.
You may have noticed something called a "convenience fee" on your last restaurant bill. When listed among other charges, it can be confusing to understand what exactly the fee is for and who it goes to. We'll explain exactly what it is and how you may avoid the fee. Plus, we'll let you know which credit card will cause you to pay the highest fee.
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What's your favorite sandwich? A club sandwich? Maybe a Cuban sandwich? What about a chicken sandwich or even a breakfast sandwich? No matter your preference, you've probably been disappointed by your own sandwiches versus the ones you order at a deli. Here's why, plus tips on how to make a better tasting sandwich at home (Psst, have someone else make it for you, seriously.)
We spoke with beverage experts to find out just what makes drinks taste so good at a bar. Plus, tips on how to replicate the experience at home!
Coffee at home tastes good, but why does it always taste better when it's from a café? We had an expert tell us why.
Properly cleaning your thermos will allow you to use it for years to come.
What you think might be helpful about where you put your trash might not be so helpful after all.
We consulted a tomato expert to find out what to do with bruised, overripe and moldy tomatoes.
Fair to say, almost all of us are familiar with corn. But that doesn't mean it can't be tricky to tell whether corn on the cob is bad, safe to eat or altogether spoiled, depending on the ear of corn you're looking at. Here, we'll tell you how to select the freshest corn and how to store it. Plus, we'll answer those nitpicky questions about mold, worms and oddly sized or missing kernels.
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It's an age-old autumnal question: What do you do with the seeds and pulp after scooping them out of a pumpkin? There's a simple way to avoid tossing them in the trash or hauling them out to the compost heap: Eat them. Learn a variety of ways to cook with pumpkin guts, because they're too healthful to waste.
When you've separated eggs and end up with either extra whites or yolks, it seems easier to use up those whites—just throw them into a quick scramble the next morning. But for egg yolks, it may seem like a tougher call. In actuality, there are plenty of uses for those sunny, solitary yolks. Learn how to easily use up leftover egg yolks quickly. Plus, take away the nutritional benefits of yolks as well as storage tips.
Got some leftover egg whites on hand? Here's how to make the most of them!
If you haven't met yet, say hello to your new favorite condiment. Sweet, sour, tangy and spicy, chamoy goes with everything! Endlessly versatile, this popular Mexican dressing plays well with others, both sweet and savory. Get ready to start your chamoy journey—here's everything you need to know.
Mix-ups while dining out can be awkward. Here's how to avoid them, and what to do when something is not right with your food, according to an etiquette expert.
Instead of cooking your pasta sauce on the stove, can you use the sun? A popular TikTokker is trying to convince you to give it a try. So, we asked an expert to weigh in. Find out what she has to say about using the sun as a heat source to cook your next meal.
This viral TikTok trend claimed that you can make a healthy soda alternative with two simple ingredients. Is it worth a try? Find out what we thought, how the drink became popular and what are some of the actual flavors in Coca-Cola. Plus, learn some other healthy soda alternatives.