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Title:Registered DietitianEducation:Columbia UniversityLocation:New York, New YorkExpertise:Nutritional Science Title:Registered Dietitian Education:Columbia University Location:New York, New York Expertise:Nutritional Science Mia is a national on-air nutrition expert, host of Good Food Friday on ABC News 4 and founder of Nutrition By Mia. She is currently writing her first book with Victory Belt Publishing available in December 2023. Nutrition is confusing and there is a lot of misinformation out there. My goal is to make it approachable and easy to understand from an evidence-based perspective....

Title:Contributing WriterEducation:B.A. in Biology, Smith College, M.S. in Nutrition Communication and Behavior Change, Tufts UniversityLocation:Vergennes, VermontExpertise:Nutrition, diabetes, wellness coaching Title:Contributing Writer Education:B.A. in Biology, Smith College, M.S. in Nutrition Communication and Behavior Change, Tufts University Location:Vergennes, Vermont Expertise:Nutrition, diabetes, wellness coaching 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 WriterLocation:San Francisco, CaliforniaEducation:B.S. in nutrition and dietetics, Acadia University;Certificate in health and culinary arts, Natural Gourmet Institute for Health and Culinary ArtsExpertise:Nutrition, cooking, Jewish cuisine-10+ years developing recipes-Co-authored 1, 2, 3, Nosh with Me, a counting book for children to celebrate cultural Jewish foods-Contributor to national and local Jewish publicationsExperienceMicah Siva is a registered dietitian and trained chef specializing in modern Jewish cuisine. After obtaining a Certificate of Culinary Arts from the Natural Gourmet Institute in New York, she completed her dietetic education and training in Canada and the U....

Title:Contributing WriterEducation:University of Washington, Northwestern UniversityLocation:Boulder, ColoradoExpertise:Science and technology, health and medicine, energy and the environmentMichael Behar is a writer and editor based in Boulder, Colorado. As a writer, Michael has been covering innovations in science and technology, health and medicine, adventure travel, extreme sports, renewable energy, the environment and aviation and aerospace since he began his journalism career in 1991. He is the former science editor for National Geographic. He was also a senior editor at Wired, an editor-at-large for TED Books, a contributing writer for Mother Jones and a contributing editor for OnEarth....

Title: ContributorLocation: Edmonds, WashingtonEducation: B.A. in Sports and Exercise Science, Western Washington University; B.A. in Exercise Physiology, Nutrition and Metabolism, Washington State University; M.A. in Exercise Physiology with a minor in Psychology of Sport and Performance, Western Washington UniversityExpertise: Nutrition, behavior change, exercise physiology, diabetes, healthy weight loss- Owns Nutrition with Heart, a nutrition and lifestyle wellness company- Expert on developing a healthy relationship with foodExperienceMichael Lynch, RDN, ACSM-CEP, CDCES, CHWC, brings a unique background and range of education and experiences to his work....

Title:Contributing WriterEducation:Culinary degree from the Florida Culinary InstituteLocation:Pittsburgh, PennsylvaniaExpertise:Jewish and Israeli cuisine, cookbooks, restaurant managementMichael Solomonov is an Israeli American chef who has won four James Beard Awards. Michael’s restaurants include Zahav, Laser Wolf, Dizengoff, Goldie, K’Far and Federal Donuts, and he has co-authored the cookbooksZahav,SababaandIsraeli Soul. Michael was born in Israel and raised in Pittsburgh. He has worked in an Israeli bakery and studied under Marc Vetri and Terence Feury in the U....

ClosePhoto:Noam Galai/Getty Images for NYCWFFIf you’re looking to shake up your usual breakfast routine, Michael Symon’s crispy fried eggs might just be your ticket to brekkie revitalization. The chef recently shared his method for frying eggs, and if you’re a person who craves a fried egg with crispy edges and a yolk that oozes, Symon’s egg-making strategy is absolutely for you.The Surprising Ingredient Michael Symon Adds to His Tomato SoupAs Symon notes in theInstagram video, he doesn’t normally prefer color on his omelets or scrambled eggs, but when it comes to fried eggs, it’s a must....

Close Photo:Stringer/Getty Images Stringer/Getty Images “I use the Contadina pizza sauce in it because it has some oregano and garlic notes,” Symon tellsEatingWell. “I think adding the pizza sauce along with their other products makes it a little bit easier for the home cook. It’s just one less step that they have to do. The one thing I’ve learned while teaching people about cooking is, if you could make things a little bit easier for them, they’re always more apt to try the recipes....

Title:Contributing WriterLocation:Rockville, MarylandExpertise:African American historical cuisine, Jewish cuisine, culinary and historical education, writing Title:Contributing Writer Location:Rockville, Maryland Expertise:African American historical cuisine, Jewish cuisine, culinary and historical education, writing 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:B.A. in History, University of Chicago; M.A. in Journalism, New York UniversityLocation:Brooklyn, New YorkExpertise:Trending recipes, travel, food and drinkMichael Y. Park is a journalist living in New York City who has written forThe New York Times,Gourmet,Bon Appétit,Epicurious,The Points Guy,Details,Men’s Journal,Toronto Globe and Mail,ReutersandFood & Wine, among other publications. He has traveled through Afghanistan, slept with polar bears on the Canadian tundra, picnicked with the king and queen of Malaysia, tramped around organic farms in Cuba, ridden the world’s longest train through the Sahara and choked down gasoline clams in North Korea....

Title:Senior Vice President/Associate Group General Manager Michelle Edelbaum leads the digital content strategy, editorial and social teams for EatingWell, Food & Wine, Liquor, Serious Eats and Cooking Light. Before that, she oversaw digital editorial teams for EatingWell and Allrecipes. Under her leadership, EatingWell has grown to attract millions of followers on social media and its website. Michelle joined EatingWell as an editor in 2008 and has written about and interviewed Michael Pollan, Jamie Oliver, White House executive pastry chef Bill Yosses and several Olympians....

Title: Writer Location: Hamilton, Ontario Education: B.A.Sc. in Nutrition and Food, Ryerson University; BFA in Visual Arts, York University Experience Michelle is a lifelong artist and media registered dietitian, as well as a former heritage educator and art and cooking instructor. She bridges her training in the arts with nutrition science as a media dietitian for television, print, podcast, radio and digital media. As a diverse dietitian, she focuses on Asian and cultural food, making nutrition inclusive for marginalized identities and people of color....

ClosePhoto:Weiss Eubanks/NBCUniversal/Getty ImagesIf you have a child, then you may know that the allure of soda and sugar-sweetened beverages can be strong. I grew up on soda so I get the appeal, but as a parent and registered dietitian, I have concerns about how readily available these beverages are. And I’m not the only one, either. Consuminglarge amounts of added sugarcan have negative health effects for anyone (like insulin resistance and dental decay), but especially to a growing kid....