Title:WriterLocation:Kansas City, MissouriEducation:B.A. in Environmental Studies from Illinois Wesleyan University; Ph.D. from Michigan State University, Department of Plant BiologyExpertise:Nature, environment, health, research, ecology, biology, science- Former editor at Discover magazine- 2020 Early Career Publication Award, Ecological Society of AmericaExperienceAnna Funk, Ph.D., is a Kansas City-based science writer covering research, nature and health. She’s published seven scientific research papers, taught university-level biology courses, hosted YouTube series, edited magazine features and written hundreds of popular news and feature articles....

Title:Recipe Tester and DeveloperLocation:Birmingham, AlabamaEducation:B.S. in Agricultural Education and Communication, University of Florida- A.O.S. in Culinary Arts, Culinary Institute of AmericaExpertise:Recipe development, food styling, food writing- 10 years of experience as a recipe developer and tester- 5 years of experience as a food stylistExperienceAnna Theoktisto is a recipe tester and developer for EatingWell. Her recipes and writing have appeared in more than 10 nationally distributed print publications and on various digital platforms....

Title:Contributing WriterEducation:University of California, Los AngelesLocation:Ojai, CaliforniaExpertise:Plant-based food, cookbooks, filmAnna Thomas is a two-time James Beard Award–winning cookbook author and Academy Award–nominated screenwriter whose first book The Vegetarian Epicure significantly contributed to the rise of the American vegetarian movement in the 1970s. Anna wrote The Vegetarian Epicure while she was a film student at UCLA, when vegetarian cookbooks were rare and largely focused on health at the expense of flavor. Not knowing much about publishing at the time, Anna sent her book to the agent who had represented the novel Jaws—who, despite never having represented a cookbook before, took her on as a client and secured a deal with Julia Child’s editor Judith Jones....

Close Prep Time:10 minsTotal Time:10 minsServings:36Yield:1 cupJump to Nutrition Facts Prep Time:10 minsTotal Time:10 minsServings:36Yield:1 cup Prep Time:10 mins Prep Time: 10 mins Total Time:10 mins Total Time: Servings:36 Servings: 36 Yield:1 cup Yield: 1 cup Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients2 ¼teaspoonscoriander seeds2 ¼teaspoonscumin seeds1 ½teaspoonswhole allspice berries1 ½teaspoonswhole black peppercorns6whole cloves½cupannatto (achiote) seeds or 2/3 cup ground annatto4 ½tablespoonsdried Mexican oregano Cook Mode(Keep screen awake) Ingredients...

Anne Treadwell copyedits recipes and articles for EatingWell. She’s been associated with EatingWell since 1995, with many years on the award-winning print magazine, and has enjoyed learning about food and health from fascinating expert colleagues and contributors while helping to ensure that our content is clear, accurate and error-free. When she’s not reading (or eating) for work or pleasure, she’s running the roads or trails of Vermont, traveling to compete in marathons and volunteering to help others experience joyful activity through programs including Girls on the Run, First Strides and Special Olympics....

Title:Contributing Writer Location:Oakland, CA Education:B.A. in journalism with a minor in creative writing, Southern Methodist University; M.A. in intercultural communication, Union University; M.F.A. in poetry. New England College Expertise:Plant-based foods, Latin American foods, tea 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....

Title:Social Media SpecialistLocation:Oklahoma City, OklahomaEducation:M.A. in Dietetics, The University of Oklahoma Health Sciences Center- B.S. in Health and Exercise Science, The University of OklahomaExpertise:Nutrition, dietetics, health and wellness, cooking skills- Member of the Academy of Nutrition and DieteticsExperienceAnnie Nguyen is a Registered Dietitian who manages EatingWell’s Pinterest page. Before EatingWell, she worked with other dietitians to write nutrition blog posts, develop recipes and create social media content.Annie went to the University of Oklahoma to complete her B....

Location:Des Moines, Iowa Education:B.F.A. in Fine/Studio Arts, Iowa State University Expertise:Canning and preserving, recipe development, garden-to-table cooking- More than 15 years as a contributing food editor- Avid home cook and vegetable gardener Experience Annie Peterson manages Better Homes & Gardens food magazines from start to finish—from conceptualizing stories to recipe development, working on layouts and signing off on final proofs. She also edits recipes and manages special projects for Allrecipes magazine....

Title:Contributing WriterEducation:Culinary degree from the International Culinary CenterLocation:Asheville, North CarolinaExpertise:Wood-fired cooking, vegetables, small business managementAnnie Pettry grew up tending vegetable gardens and foraging for mushrooms with her parents in Asheville, North Carolina. She worked at Savoy in New York and at Meetinghouse and The Moss Room in San Francisco before opening her critically acclaimed Louisville restaurant, Decca, where her wood-fired cooking earned her a four-star review from theLouisville Courier-Journaland a spot in the semifinals for the 2020 James Beard Awards....

Photo:Getty Images / EatingWell designWhether you love buying in bulk or never miss a good deal on groceries, chances are you love Costco as much as we do. The big-box retailer hosts some of thebest sales on kitchen essentialsand more, and all you need to access them is an annual membership.Right now, Costco is running a limited-time deal throughStack Socialthat’s so incredible, one shopper said it seemed “too good to be true....

Title:Contributor 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.

Close Photo:Corey Nickols/Getty Images Corey Nickols/Getty Images “I don’t profess to be the best eater out there, but I know what’s good for me and what’s good for my body, and I know what’s good for my body with type 2 diabetes. It’s about making the right choices,” he explains. “I don’t profess to be the best eater out there, but I know what’s good for me and what’s good for my body, and I know what’s good for my body with type 2 diabetes....

Close Photo:Photographer: Fred Hardy, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely Photographer: Fred Hardy, Food Stylist: Chelsea Zimmer, Prop Stylist: Christine Keely Active Time:25 minsTotal Time:25 minsServings:4 servingsJump to Nutrition Facts Active Time:25 minsTotal Time:25 minsServings:4 servings Active Time:25 mins Active Time: 25 mins Total Time:25 mins Total Time: Servings:4 servings Servings: 4 servings Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients1poundboneless, skinless chicken breast, trimmed and cubed (1/2-inch)1teaspoondried parsley1/2teaspoongarlic powder1/2teaspoononion powder1/4teaspoonkosher salt1/4teaspoonground pepper1tablespoonextra-virgin olive oil1 3/4cupsnonfat milk, divided1 1/2cupsunsalted chicken broth6ounceswhole-wheat penne pasta(1 1/2cups)1 1/2cupsbite-sizebroccoli florets2tablespoonsall-purpose flour1 1/4cupsshredded reduced-fat sharp Cheddar cheese, divided1/4cupmildBuffalo sauce, preferably with no added sugarChopped fresh parsleyfor garnish (optional)...

Close Photo:Photographer: Fred Hardy, Food Stylist: Chelesa Zimmer, Prop Stylist: Christine Keely Photographer: Fred Hardy, Food Stylist: Chelesa Zimmer, Prop Stylist: Christine Keely Active Time:25 minsTotal Time:25 minsServings:4 servingsJump to Nutrition Facts Active Time:25 minsTotal Time:25 minsServings:4 servings Active Time:25 mins Active Time: 25 mins Total Time:25 mins Total Time: Servings:4 servings Servings: 4 servings Jump to Nutrition Facts Cook Mode(Keep screen awake)Ingredients1 1/4poundssweet potatoes, cubed (1/2-inch)1teaspoonextra-virgin olive oilplus1tablespoon, divided2 1/2tablespoonschopped hazelnuts, toasted (see Tip)2tablespoonsdried cranberries1/8teaspoonsaltplus1/4teaspoon, divided1/8teaspoonground pepper...

Title:Contributing WriterLocation:New York, NYEducation:B.A. in Journalism, University of MissouriCulinary Arts Degree, Institute of Culinary EducationExpertise:Strategic marketing, food photography, culinary producer- B.A. in Journalism with an emphasis in strategic communicationExperienceAnthony Jackson is a multimedia strategist, food photographer and recipe developer based in New York City. He is a 2013 graduate of the Institute of Culinary Education’s Culinary Arts program, and a 2009 graduate of the University of Missouri’s School of Journalism.Anthony works as chief of staff to Padma Lakshmi, and is the culinary producer for the James Beard Award-winning Taste the Nation docuseries with Padma Lakshmi on Hulu....