Title:Contributing WriterEducation:California State University, Long BeachLocation:Highland Park, IllinoisExpertise:Recipe development, cookbooks, dietary restrictionsKaren Levin is a veteran recipe developer and cookbook author with more than 40 published titles to her name, including three with Cooking Light. She specializes in creating recipes for specific dietary restrictions, collaborating on books with Vegetarian Times, Weight Watchers, the American Heart Association, the American Medical Association and others. She is the author of the syndicated column The Seasoned Cook and has contributed to publications including Health, Cooking Pleasures, Cooking Club and Chicagoland. Her clients as a food consultant include Kraft Foods, Sargento Foods, Bays English Muffins and the National Peanut Board. Karen has also worked as a food stylist and home economics teacher, and has been on the board of directors for Les Dames d’Escoffier.B.A. in Foods and Nutrition, California State University, Long BeachEatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. 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 nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
Title:Contributing WriterEducation:California State University, Long BeachLocation:Highland Park, IllinoisExpertise:Recipe development, cookbooks, dietary restrictions
Title:Contributing Writer
Education:California State University, Long Beach
Location:Highland Park, Illinois
Expertise:Recipe development, cookbooks, dietary restrictions
Karen Levin is a veteran recipe developer and cookbook author with more than 40 published titles to her name, including three with Cooking Light. She specializes in creating recipes for specific dietary restrictions, collaborating on books with Vegetarian Times, Weight Watchers, the American Heart Association, the American Medical Association and others. She is the author of the syndicated column The Seasoned Cook and has contributed to publications including Health, Cooking Pleasures, Cooking Club and Chicagoland. Her clients as a food consultant include Kraft Foods, Sargento Foods, Bays English Muffins and the National Peanut Board. Karen has also worked as a food stylist and home economics teacher, and has been on the board of directors for Les Dames d’Escoffier.
B.A. in Foods and Nutrition, California State University, Long Beach
EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. 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 nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
