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Education:The Chef’s Academy Location:Chicago, Illinois Expertise:Cooking, recipe development, kitchen product reviews Joe Morales is a seasoned senior editor with over a decade of experience in both print and digital publishing. He graduated summa cum laude from The Chef’s Academy with a degree in Culinary Arts in the winter of 2015. Joe’s culinary journey includes working with James Beard-nominated chefs and serving as the sous chef for a Michelin Guide Bib Gourmand restaurant in Chicago....

Title:EatingWell ContributorEducation:University of CincinnatiLocation:Austin, TXJoe Niehaus is a product reviewer, brand fanatic, and commerce editor based in Austin, TX. He has been writing about physical goods, and the founders behind them, for several years. He specializes in men’s fashion, footwear, skincare, and health and wellness. He’s also a marathoner, pickleballer, and rock climber.Prior to joining Eating Well, Joe reviewed consumer brands and travel products for several years. He started out at ecommerce-reviews site The Quality Edit and his work has been featured in publications like Travel + Leisure, The Adult Man, GQ, and others....

Location:Lawrenceville, Georgia Education:B.S. in Exercise Science, Florida State University; B.S. in Dietetics, University of Georgia; M.S. in Food and Nutrition Science, University of Georgia Expertise:Nutrition, food, gut health, anti-inflammatory diet- EatingWell contributor since 2020- Owner of Wonderfully Nutritious Solutions Experience Johane Filemon,M.S., RDN, CLT, has been a writer with EatingWell since 2020, focusing on chronic inflammation, auto-immune diseases and cultural nutrition. She is a registered dietitian nutritionist with 15 years of experience in the field of nutrition and has been writing for more than five years....

Title:Contributing WriterEducation:B.A. in Sociology, University of MichiganLocation:Berkeley, CaliforniaExpertise:Horticulture, ecology, writingJohanna Silver is a James Beard Award–winning writer specializing in plants and gardening. Johanna is the author of two books:The Bold Dry GardenandGrowing Weed in the Garden. She is a contributing editor atBetter Homes & Gardensand former garden editor atSunset, and her work has appeared inEatingWell,Martha Stewart Living, theSan Francisco Chronicleand others. She is also a project manager for the Occidental Arts & Ecology Center, a nonprofit cultivating ecological literacy, and she volunteers as a palliative caregiver....

Title:Contributing WriterLocation:Santa Rosa, CaliforniaExpertise:Seafood, seasonal ingredients, wine pairings, culinary educationJohn Ash is a two-time James Beard Award–winning chef who has contributed a variety of seafood recipes to EatingWell. His restaurant John Ash & Company was a trailblazer in the local food movement, pairing seasonal ingredients with local wines well before the farm-to-table trend gained prominence. John’s cookbooks include Culinary Birds, Cooking Wild, American Game Cooking and From the Earth to the Table....

Close Photo:Cena: Michael Loccisano/Getty Images. EatingWell design. Cena: Michael Loccisano/Getty Images. EatingWell design. John Cena recently sat down with theToday Showto share his go-to McDonald’s order, and let’s just say it matches his larger-than-life persona. The WWE legend, actor and now McDonald’s spokesperson revealed that his go-to meal includes two Double Cheeseburgers and two six-piece Chicken McNuggets. True to Cena’s intense style, this order packs a serious protein punch, delivering a massive 78 grams in total....

Close Photo: STEVE GRANITZ/WIREIMAGE Chrissy Teigen is about halfway through her pregnancy, but had to stay in the hospital this weekend due to some unforeseen complications. She told followers inher Instagram storythat she’s been on bedrest at home for the last few weeks because she’s been bleeding regularly and decided to head to the hospital after she took a turn for the worse. “It was at the point today where I never stopped bleeding, and that’s obviously really bad,” Teigen said in her stories....

Title:Recipe Tester and DeveloperEducation:Virginia CollegeLocation:Birmingham, ALExpertise:Food, drinks, cooking, kitchen products, outdoor products, camping, backpacking, hikingJohn Somerall has a passion for all things related to food, with a particular interest in kitchen gadgets and food-related equipment. He has an expansive background in food, with 10 years of restaurant experience and a focus on fine dining. John has managed kitchens for James Beard Award-winning chefs and continues to expand his passion for cooking through charity events....

Close Prep Time:10 minsAdditional Time:10 minsTotal Time:20 minsServings:4Yield:8 cakesJump to Nutrition Facts Prep Time:10 minsAdditional Time:10 minsTotal Time:20 minsServings:4Yield:8 cakes Prep Time:10 mins Prep Time: 10 mins Additional Time:10 mins Additional Time: Total Time:20 mins Total Time: 20 mins Servings:4 Servings: 4 Yield:8 cakes Yield: 8 cakes Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients1(8 ounce) packagepackage corn muffin mix, such as Jiffy½cuplow-fat milk1large egg, lightly beaten2earscorn, husks removed2tablespoonscoconut oil, dividedButter, pure maple syrup & flaky salt for serving...

Close Cook Time:5 minsAdditional Time:40 minsTotal Time:45 minsServings:12Yield:6 cupsJump to Nutrition Facts Cook Time:5 minsAdditional Time:40 minsTotal Time:45 minsServings:12Yield:6 cups Cook Time:5 mins Cook Time: 5 mins Additional Time:40 mins Additional Time: 40 mins Total Time:45 mins Total Time: 45 mins Servings:12 Servings: 12 Yield:6 cups Yield: 6 cups Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients4cupsmixed Rice and Wheat Chex cereals2cupsmini pretzels2tablespoonsfreshly grated Parmesan cheese½teaspoongarlic salt¼teaspoononion powder¼teaspoonpepper⅛teaspooncayenne pepper1tablespoonextra-virgin olive oil1teaspoonWorcestershire sauce...

ClosePhoto: Matthias Nareyek/Getty ImagesThe holiday season is a time for celebration, family get-togethers and lots of delicious, cozy food and drinks. For some people—even some kids—it’s also a time of unwelcome remarks about how much they’ve eaten and whether they’re watching their weight.We should probably refrain from voicingunsolicited opinions about anyone’s weight, but that behavior is even less appropriate with kids. And if you think you’re going to convince someone to lose weight, you’re probably wrong—a 2012 study inObesityfound that weight stigma is more likely to make an overweight person isolate themselves than go on a diet....

Title:Contributing Writer Location:Portland, Oregon Education:Macalester College Experience Jonathan Kauffman is a James Beard Award-winning writer and editor who has focused on West Coast food, agriculture and restaurants for more than two decades. His work has appeared in EatingWell, Bon Appétit, The New Yorker, Seattle Weekly, Vice, The Wall Street Journal, Men’s Health and Eater. He cooked professionally for several years and worked as a restaurant critic in San Francisco and Seattle and as a food columnist before turning to writing, editing and content strategy....

Title:Contributing WriterLocation:Albuquerque, New MexicoExpertise:Farm-to-table, wood-fired cooking, Rio Grande Valley cuisineJonathan Perno is executive chef of Campo at Los Poblanos Historic Inn, located on a lavender farm in Albuquerque. Jonathan, a James Beard Award finalist and six-time semifinalist, grew up in New Mexico and trained under Wolfgang Puck at Postrio in San Francisco before returning to his home state to work as a chef at the previous Los Poblanos restaurant, then worked with the owners to develop the concept for Campo....