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Title:Contributing WriterLocation:Philadelphia, PennsylvaniaExpertise:Plant-based recipes, nutrition, Recipe developer and cookbook author, Former restaurant critic and nutrition editor Title:Contributing Writer Location:Philadelphia, Pennsylvania Expertise:Plant-based recipes, nutrition, Recipe developer and cookbook author, Former restaurant critic and nutrition editor Joy Manning lives at the intersection of food and health. But for years, she lived on butter, meat, fried foods and pastries as a professional restaurant critic. Unsurprisingly, that gig drove her straight into the arms ofPreventionmagazine, where she was a nutrition editor and ate mostly steamed quinoa and Swiss chard grown on Rodale’s organic farm....

Title:Contributing WriterEducation:University of the State of New York, Pace UniversityLocation:New York, New YorkExpertise:Diabetes, health education, case management Title:Contributing Writer Education:University of the State of New York, Pace University Location:New York, New York Expertise:Diabetes, health education, case management B.S.N., University of the State of New YorkM.S.N., Pace University 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....

Title:Contributing WriterEducation:Smith College, Yale UniversityLocation:San Francisco, CaliforniaExpertise:Recipe development, cookbooks, Mediterranean cuisineJoyce Goldstein is a two-time winner of the James Beard Award as chef/owner of the pioneering Mediterranean restaurant Square One in San Francisco. Joyce has written more than 20 cookbooks, including The Mediterranean Kitchen and Italian Slow and Savory, and her writing has appeared in Fine Cooking, Food Arts Magazine and the San Francisco Chronicle. She has also been named a member of the Center for Culinary Development’s Chefs’ Council and has served as an instructor at the University of Massachusetts, Yale University and the Culinary Institute of America....

Location:Denver, Colorado Education:B.A. in English Literature, Cornell University; M.S. in Nutrition and Food Science, New York University Expertise:Nutrition, foolproof recipe development, weight management, eating well with diabetes- IACP and James Beard Cookbook Award Finalist- Former nutrition editor at EatingWell Experience Joyce Hendley is a Denver-based food and health writer and editor, recipe developer and equal opportunity eater. She is a longtime contributor to and a former nutrition editor at EatingWell. Her work has appeared in WW, Consumer Reports, Gastronomica, RealFood and other publications and websites....

Title:Contributing Writer Location:Overland Park, Kansas Education:B.A. in English, Wittenberg University; M.A. in English, Ohio State University Experience Judith Fertig is a novelist and cookbook author who grew up in the Midwest, went to cooking school in London and Paris, and now lives in the Kansas City area. She is known for weaving storytelling into her many cookbooks, which celebrate her love of bread, baking, barbecue and the foods of the Midwest....

Title:Contributing WriterEducation:B.A., University of TorontoLocation:Toronto, OntarioExpertise:Cookbooks, slow cooker recipes, nutrition Title:Contributing Writer Education:B.A., University of Toronto Location:Toronto, Ontario Expertise:Cookbooks, slow cooker recipes, nutrition 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....

Title:Contributing WriterEducation:Columbia University, French Culinary InstituteLocation:New York, New YorkExpertise:Cooking, wellness, travel Title:Contributing Writer Education:Columbia University, French Culinary Institute Location:New York, New York Expertise:Cooking, wellness, travel In 2003, following an engineering degree at Columbia University and a career on Wall Street, Judy Joo decided it was time for a change. Realizing that her passion was in cooking, she enrolled at the French Culinary Institute in New York, and received her Grand Diplome in Pastry Arts before becoming a test kitchen and editorial assistant at Saveur magazine....

Title:Contributing WriterEducation:B.S. in Merchandising, University of MarylandLocation:New York, New YorkExpertise:Food styling, recipe development, product development, design Title:Contributing Writer Education:B.S. in Merchandising, University of Maryland Location:New York, New York Expertise:Food styling, recipe development, product development, design 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....

Julia Child authored Mastering the Art of French Cooking, a world-renowned tome with more than 500 recipes, two volumes, and more than five language translations, and starred on cooking show The French Chef for nine seasons. Child famously attended Le Cordon Bleu in Paris. 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....

If you were someone who honed their baking skills during the pandemic, it’s possible that you have some yeast kicking around in your pantry. And if you do, you can bake up so many different types of bread—fromclassic dinner rollstocrusty boule. But there’s only one bread recipe that took up permanent residence in Julia Child’s kitchen: Pain de mie. Pain de mie is like the classic store-bought sandwich bread you love—only deliciously fresh and warm....

From cassoulet toCoq au Vinto crêpes Suzette, many of Julia Child’s signature recipes are quite elegant, and, well, a little complicated. While the results are worth the effort, her dishes often require a labor of love to get them on the table. But for Thanksgiving it seems that Child wasn’t shy about taking a delicious (and simple!) shortcut for the appetizer course. Apparently, she adored Goldfish crackers.Harvard University shared details about Child’s food philosophy at a 2012 day-long symposium about her life....

There are plenty of poached egg tips and tricks floating around on the internet. Ree Drummond isall about the tornado method—stirring her pot of gently boiling water before dropping in the egg—for keeping the egg white all nice and coherent. The good folks at Trader Joe’s like to strain out the liquid part of the egg white before poaching for a cleaner look. Ina Garten ditches the pot of boiling water altogether fora sauté pan methodthat’s perfect for poaching multiple eggs at a time....

In This ArticleView AllIn This ArticleChoosing VegetablesUsing High HeatTrimmingSaltingCoatingArranging In This ArticleView All View All In This Article Choosing Vegetables Using High Heat Trimming Salting Coating Arranging Close Photo:Child: Disney General Entertainment Content/Getty Images. Illustration: Getty Images. EatingWell design. Child: Disney General Entertainment Content/Getty Images. Illustration: Getty Images. EatingWell design. Ahead, you’ll discover everything from how to choose the right vegetables for roasting and how to properly prep them to why a scorching-hot oven is essential....