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EatingWell | 
| Publisher: Eating Well
Category: Magazine
List Price: $29.94
Buy New: $14.97
as of 11/30/2009 22:16 CST details
You Save: $14.97 (50%)
Seller: Amazon.com
Rating:  35 reviews
Sales Rank: 74
Format: Magazine Subscription, Print
Type: Consumer magazine
Subscription Issues: 6
Subscription Length: 12 Months
Issues Per Year: 6
First Issue Lead Time: 6-10 Weeks
ASIN: B000310L82
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Availability: Usually ships in 1 to 3 months
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| Editorial Reviews:
Amazon.com Review
Who Reads EatingWell?
What's for dinner? Is it healthy? Is it easy? If you ask these questions, EatingWell is for you. The magazine "Where Good Taste Meets Good Health," EatingWell delivers the information and inspiration its 350,000 paid subscribers need to make healthy eating a way of life with great, easy recipes (most take 45 minutes or less), the latest nutrition science, gorgeous photos and crisp, evocative prose.
What You Can Expect in Each Issue:
- Fresh: News from the world of food.
- Healthy in a Hurry: Fantastic, quick recipes that meet our strict nutrition parameters yet are delicious and simple to make.
- Nutrition News to Live By: Words of advice from top scientists.
- EatingWell by Season: Delicious recipes based on what's in season and fresh now.
- Special Report: In-depth, award-winning journalism about new findings in nutrition science, where our food comes from and how it is produced.
- Feature Articles: EatingWell examines the connections among food, its origins and its impact on communities. These are some of the recent topics covered in EatingWell features: Do You Really Need Supplements?, The Search for the Anti-Aging Diet, How to Grow Your Own Salads, Why Buffalo Is Back.
Magazine Layout: EatingWell is rare in that EVERY recipe is accompanied by a beautiful, realistic photo showing what the dish will look like. Luscious photos are part of the brand, along with simple recipes and strong writing. Contributors: Award-winning writers (Rachael Moeller Gorman, David Dobbs, Bill McKibben, Rowan Jacobsen) and nutrition science professionals, such as Marion Nestle, Dr. Philip Ades, Brian Wansink, come together in the pages of EatingWell. Past Issues: Comparisons to Other Magazines: Unlike Cooking Light, EatingWell is the only magazine to focus uniquely on the intersection of food and health and "origins"—where the food comes from. Advertisers: EatingWell's pages are at least 60% editorial. The remaining 40% is paid advertising from companies promoting healthy foods, products and lifestyles, often in the natural and organic space. Awards: EatingWell has been named one of the top 3 food magazine for the last 3 years (Folio: Eddie Award). It also won a James Beard Foundation Journalism Award for nutrition reporting in 2008 and an IACP Bert Greene Award for best food essay. The EatingWell Diet was named one of the top 10 best diet cookbooks last year by Health Magazine and CNN.
Product Description
A delicious balance of cooking and must-have nutrition features, EatingWell is the award-winning magazine where good taste meets good health on every page. Each issue is filled with dozens of delicious and nutritious recipes, smart shopping tips, healthy-in-a-hurry menus and much more! Beautiful color images illustrate never-fail, full-flavored recipes for healthful everyday eating and entertaining.
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| Customer Reviews:
Showing reviews 1-5 of 35
 poor quality control November 30, 2009
S. Freebern
This magazine has a beautiful cover and some interesting and informative stories. However, a number of the recipes are not that great. Good ideas, I suppose, but it is like the editor sent off the recipe developer with a "hey you, combine some meat, squash, maple syrup, think Moroccan" and then no one ever really makes sure the result is any good. The magazine is pretty, but if you like to actually cook the recipes and serve them for dinner, you'll find the results spotty.
 Foodies Rejoice! October 18, 2009
S. Gallo (schnecksville, PA)
2 out of 2 found this review helpful
I received this mag as a Thank You for my order with an online vitamin retailer. Wow! Finally a mag for people who want to cook healthy and different foods. I love to cook but find Gourmet, Food and Wine and Bon Appetit a bit intimidating with recipes for foods that I would never even try in a million years.
Eating Well has recipes that are easy enough for the novice but still challenging for seasoned cooks. Some recipes may have unfamiliar ingredients but at the back of the mag there is a glossary to help you understand the product and where to find it along with current prices! very helpful especially when I needed dried egg whites for the Chocolate hazelnut Tart I was making from the December 2008 issue. Also has articles on food/health related topics. Well worth the subscription.
 Like this magazine, even as a vegetarian September 17, 2009
Princess
2 out of 5 found this review helpful
I got this magazine subscription as a promotion, so I hadn't seen it before. I'd read reviews and it sounded like it had lots of healthy recipes.
Well, after getting my first issue and looking thru it, I was disgusted to see giant glossy close-ups of bloody rare beef. Very different from the pretty fruit & veggie covers. I was planning on cancelling.
However, I've grown to like the magazine. Despite the typical focus/obsession on animal-derived proteins, they've got really wonderful articles.
One article they need to write is a review on The China Study. Maybe then they'd take their focus off of animal proteins and more onto vegetable-based proteins. Then they'd really hit a home run on healthy eating!
Simply the Best August 18, 2009
Ann Robinette (Western NC, USA)
2 out of 2 found this review helpful
I have been a fan of this magazine in its previous life(early 90's) and grieved when it died and cheered at its resurrection several years ago. It is even better now. It has the best recipes for healthy eating and well as excellent informative articles on food and nutrition. My husband hates all "diet" recipes and consistently loves the ones from this magazine-they taste good. I recommend it without reservation.
Refreshing, fresh, and fabulous August 14, 2009
Nicole (Denver, CO United States)
6 out of 6 found this review helpful
I have been cooking with Eating Well for over 15 years. It isn't the only cooking magazine I've used, but it is my favorite. The magazine is well laid out, contains interesting and informative articles, and fantastic recipes. Cube Steak Milanese has become a household favorite (who knew cube steak could taste good!), I must have made the marbled pumpkin cheesecake for a dozen Thanksgivings (by request), and the Szechuan Mapo Doufu soup is spicy and delicious (ok, I think that's out of one of the old Eating Well cookbooks, which are also great). Occasionally I make something that we don't love, but that has more to do with trying to find a better way to cook a food that we don't really like, not the recipe. I'll also admit that there are recipes that call for ingredients that are a little hard to find, but that's part of the adventure of cooking! If you want to cook something that is supposed to taste like Thai food, you might have to find a few Thai ingredients, right? The recipes range from very easy (especially the dinner in a hurry section) to moderate difficulty, I don't think I've ever seen a recipe that would take any expert skill to prepare.
Some cooking magazines lighten recipes by removing so much fat and flavor that the food tastes like cardboard, not this one. Eating Well recipes are full of flavor and depth, they use grains and vegetables in wonderful ways, a variety of meat and dairy, and just the right amount of fat and sweetness. The only downside to this magazine is waiting for the next issue (although you can go to the website to find recipes while waiting!).
Showing reviews 1-5 of 35
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