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Photo: Getty Images/Courtesy Photo When you’ve used a particular cookbook for a number of years, you develop a particular kind of one-way relationship with its author. So it is with me and the late Marcella Hazan. I’ve been cooking from herEssentials of Classic Italian Cookingfor nearly all of the 30 years of the book’s existence. “Yes, you were so right about that, Marcella,” I’ve found myself saying as I’ve watched with relief as the milk finally sets around her slow-braised pork roast....

Title:Contributing WriterEducation:Culinary Institute of GöteborgLocation:New York, New YorkExpertise:Scandinavian cuisine, Ethiopian cuisine, restaurant management, cookbooks, television presentationMarcus Samuelsson is an eight-time James Beard Award winner and the youngest person ever to earn a three-star review fromThe New York Times. His many restaurants include Red Rooster, Hav & Mar, Metropolis, Marcus Bar & Grille, and Marcus locations in the Bahamas, Montreal and Addis Ababa. Marcus has published books in both English and Swedish, including the James Beard–winning booksYes, ChefandThe Soul of a New Cuisine....

Close Photo:Courtesy of Brand Courtesy of Brand There is an active recall on margarine sold across Canada, according to the Canadian Food Inspection Agency (CFIA).This is due to mold found in the products. While the CFIA notes that this microbial contamination is “non-harmful,” food with mold growth can cause illness due to the formation of mycotoxins, which is a poisonous substance.It is best to avoid mold in food, so clean any surfaces that may have been infected with mold after handling....

Title:Contributing WriterEducation:Rivier University, Yale University, Oxford UniversityLocation:Madrid, SpainExpertise:Travel, food and dining, culture Title:Contributing Writer Education:Rivier University, Yale University, Oxford University Location:Madrid, Spain Expertise:Travel, food and dining, culture B.S. in Pre-Med, Rivier University; M.P.H. in Public Health, Yale University; MSt in Creative Writing, Oxford 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:Boston University, Institute of Culinary EducationLocation:Tenafly, New JerseyExpertise:Cooking, health and nutrition, travel Title:Contributing Writer Education:Boston University, Institute of Culinary Education Location:Tenafly, New Jersey Expertise:Cooking, health and nutrition, travel As a chef-instructor at the Institute of Culinary Education in New York City, Marge helps students learn the skills, techniques and dishes they need to become confident and accomplished cooks. She co-authored Hero Dinners: Complete One-Pan Meals That Save the Day with her husband, David Bonom....

But as food lovers, we couldn’t help but notice Aguirre’s note of Robbie’s choice of breakfast dish that she was digging into during the interview. Naturally at an Australian joint, they ate at the Great White restaurant in Venice Beach. Here’s what the Queensland-raised star ordered, and here’s how you can re-create the morning meal at home. Dia Dipasupil/Getty Images Eva Longoria’s Flamin' Hot Margarita Will Be Your Drink of the Summer—Here’s How to Make One...

Title:Associate Creative DirectorEducation:University of Massachusetts Amherst, Parsons School of DesignLocation:Burlington, VermontExpertise:Art direction, photography, direction, graphic design Title:Associate Creative Director Education:University of Massachusetts Amherst, Parsons School of Design Location:Burlington, Vermont Expertise:Art direction, photography, direction, graphic design Maria Emmighausen is the Associate Creative Director at EatingWell. She’s been with the brand since 2014, and was the Art Director and later the Photo Director of EatingWell’s print magazine. Before EatingWell, she was an Assistant Art Director in the home division at Garnet Hill, a catalog company....

Location:Austin, TexasEducation:B.A. in Nutrition, magna cum laude, Universidad Anahuac, Mexico City; Basic Cuisine Certificate, Le Cordon Bleu, Mexico City; certificates in Digital Marketing and Sports Nutrition, Thinkful/Chegg and University of the Incarnate Word Mexico Campus.Expertise:Food, cooking skills, health and nutrition, including meal-planning and oncological and sports nutritionExperience:Maria Laura joined the company as a content strategist for Verywell Health and Verywell Fit before transitioning as a developmental editor for Health.com and then to senior nutrition & news editor at EatingWell....

Title:Contributing WriterEducation:Stanford UniversityLocation:Boston, MassachusettsExpertise:Cooking with whole grains, Mediterranean cuisine, German breads and baking Title:Contributing Writer Education:Stanford University Location:Boston, Massachusetts Expertise:Cooking with whole grains, Mediterranean cuisine, German breads and baking Raised in Germany and Greece, Maria has a lifelong passion for whole grains. She is a veteran journalist and food writer and has contributed to numerous publications in both the U.S. and Germany, including The Washington Post, Saveur, Gourmet, EatingWell and Gastronomica....

Title:Contributing WriterEducation:Columbia UniversityLocation:Calais, VermontExpertise:Journalism, cookbooks, recipe developmentMarialisa Calta is the author of the nationally syndicated column Food and the cookbook Barbarians at the Plate: Taming and Feeding the Modern American Family, and collaborated with Al Roker on his books Al Roker’s Big Bad Book of Barbecue and Al Roker’s Hassle-Free Holiday Cookbook. Marialisa has worked as a reporter for the Seattle Sun, the Providence Journal and the Associated Press, and her food writing has appeared in numerous publications including Food & Wine, Gourmet, Martha Stewart Living, Woman’s Day, the Wall Street Journal and The New York Times....

Title:Contributing WriterLocation:New York, New YorkExpertise:Food styling, event curation, Colombian cuisine Title:Contributing Writer Location:New York, New York Expertise:Food styling, event curation, Colombian cuisine 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:Recipe Tester/DeveloperLocation:Birmingham, AlabamaEducation:Degree in Psychology from Auburn University; attended the International Culinary Center; attended ALMA, the International School of Italian CuisineExpertise:Simple, creative, delicious and trustworthy recipes- Studied Italian cuisine in Parma, Italy- Test kitchen professional since 2016ExperienceMarianne Williams has been a test kitchen professional for EatingWell since 2016.After she graduated with a degree in psychology from Auburn University, Marianne attended the International Culinary Center in New York. She also studied Italian cuisine at ALMA (the school of Italian Culinary Arts) located just outside Parma, Italy....

There are probably thousands of ways to organize spices—there are the labeled racks with perfectly uniform spice jars, countertop tiers for easy access and even big hanging racks that practically double as an art installation. And while there’s no one right answer for how to organize your spices, our guess is that Marie Kondo would be just the person we’d want to ask for advice on how to keep our treasured seasonings spick and span....