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After graduating from Williams College with a bachelor’s degree in art history, Jessie cooked in restaurants in California and Colorado. She went on to work in advertising in San Francisco before joining EatingWell. But food was always a major part of her life. She grew up outside of Philadelphia in a family fanatical about food, where the kitchen was the focus of all activity in the house. She spent summers with grandparents in Vermont, falling in love with the state from an early age....

Title: Registered Dietitian, Health WriterLocation: Westminster, ColoradoEducation: B.S. in Journalism, Northwestern University; Didactic Program in Dietetics, Kansas State UniversityExpertise: Health, nutrition, food, special diets, meal planning, recipes, cookbooks, recipe development, diabetes, heart health, nutrition therapy- Former editor-in-chief of Delicious Living magazine- Full-time team member at The Real Food Dietitians websiteExperienceJessie Shafer, RD, is a former magazine editor turned contributing writer for health and food brands. As both a journalist and registered dietitian, Jessie has combined her love of writing and her health expertise to research and develop more than 500 print and digital articles, cookbooks, special interest publications, health influencer campaigns, speeches and professional materials....

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.

Title:Contributing Writer Location:Ann Arbor, MI Education:B.A. Political Science and Economics, University of Michigan, Ann Arbor Expertise: Korean cuisine, dishes and cooking techniques, including but not limited to regional and country cooking, Buddhist cuisine, foods of the Korean diaspora, fermentation and preservation, special occasion and holiday dishes, food in mythology and folklore- Korean culinary tradition and history, with specific references to old cookbooks from 15th century to now- Korean heritage vegetables and fruit- Michigan foodways- Restaurant operations with sustainability, diversity, equity, inclusion and justice- Open book finance Experience...

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.

Title:Contributing WriterEducation:Boston College, Framingham State UniversityLocation:Rutland, VermontExpertise:Nutrition, healthy eating, pediatric nutrition, renal dietJill Cerreta was a nutrition consultant forEatingWellfor a number of years, reviewing our content for factual accuracy and ensuring recipes fit our nutrition parameters. As a registered dietitian, she meets with clients at her private practice, Live Well Nutrition, based in Rutland Town, Vermont.B.S. in Business, Boston CollegeM.S. in Nutrition, Framingham State UniversityEatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990....

Title:Contributing WriterEducation:Northern Illinois UniversityLocation:Phoenix, ArizonaExpertise:Food, food science, nutrition, travelJill Schildhouse is an award-winning writer and editor with 23 years of experience in print and digital publishing. She began her magazine publishing career working on staff at a food science magazine in 2000. Jill covers food for a number of publications, includingEatingWell,Southern Living,OutsideandTaste of Home, and has followed her cravings around the globe to more than 30 U.S. states and 40 countries....

Title:Contributing WriterEducation:Temple UniversityLocation:Langhorne, PennsylvaniaExpertise:Writing and editing, nutrition, recipe developmentJill Waldbieser is a reporter, editor and recipe developer with more than 20 years of experience working at national publications. She primarily covers health and wellness, specifically nutrition, for publications including EatingWell, Allrecipes, Reader’s Digest and Everyday Health. She was the food and nutrition director for Women’s Health magazine for a decade and has cooked in professional kitchens including the Campbell Soup Company....

Title:Writer Location:Yorktown, Virginia Education:B.S. in Advertising and M.S. in Nutrition, University of Florida Experience Jill Weisenberger is an author and nationally recognized nutrition and diabetes expert with more than two decades of experience. She regularly writes articles for magazines and websites. Her work appears in EatingWell, Diabetic Living, Environmental Nutrition, Today’s Dietitian, Kids Eat Right and Diabetes Forecast. She has worked in nutrition and diabetes in a variety of settings: hospital, research clinic, private practice, writer, speaker, author and college instructor....

Close Photo: Getty Images / Paul Archuleta The 3 Biggest Weight-Loss Mistakes, According to Jillian Michaels Mistake #1: You’re not doing the “deeper work.” In order to lose weight—and keep it off—Michaels says you need to “have the right information so your actions will yield the most powerful results.” While your weight-loss action plan might include things like findinga healthy eating planand sticking to an exercise routine, Michaels says that your success also depends on something a little deeper....

Title:Contributing WriterEducation:Oberlin CollegeLocation:South Burlington, VermontExpertise:Writing, editing, cookbooksJim Romanoff was a food editor at EatingWell for almost 10 years, and edited two cookbooks for the brand, The EatingWell Healthy in a Hurry Cookbook and EatingWell Serves Two. He has worked for publications including Woman’s Day, Fresh Ideas, Rolling Stone, Us and Details. Jim is now working as an independent food consultant, and is also a licensed private pilot.B.A. in Medieval English, Oberlin CollegeEatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990....

Title:Contributing WriterEducation:Muhlenberg College, Institute of Culinary EducationLocation:New York, New YorkExpertise:Recipe development and testing, culinary management, breakfast foodJiselle Basile is a chef and food stylist who has worked for the former Time Inc. test kitchen and for Extra Crispy developing, testing and writing recipes. Jiselle grew up learning to cook from her Italian family and loves to bring elements of nostalgia and memories into the food she makes. Jiselle is currently a product and recipe tester at Gourmia....

Title:ContributorLocation:Brooklyn, New YorkEducation:Vassar CollegeExpertise:Helping cooks write cookbooks, ethnic cuisines- Co-author of best-selling cookbooks- Nominated for two James Beard awardsExperienceJJ Goode is a food and travel writer and a highly regarded co-author of an impressive collection of cookbooks. This Brooklyn writer’s work has appeared in The New York Times, The Wall Street Journal, EatingWell, Bon Appétit, Food & Wine, Gourmet and Every Day with Rachael Ray, among many other publications and websites....