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EatingWell | 
| Publisher: Eating Well
Category: Magazine
List Price: $29.94
Buy New: $14.97
as of 3/10/2010 14:28 CST details
You Save: $14.97 (50%)
Rating:  42 reviews
Sales Rank: 82
Format: Magazine Subscription, Print
Language: English (Published)
Type: Consumer magazine
Subscription Issues: 6
Subscription Length: 12 Months
Issues Per Year: 6
First Issue Lead Time: 6-10 Weeks
ASIN: B000310L82
Shipping: Eligible for FREE Super Saver Shipping
Availability: Usually ships in 1 to 3 months
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| Editorial Reviews:
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.
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.
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| Customer Reviews:
Showing reviews 1-5 of 42
 Best Cooking Magazine March 8, 2010
Anita Yoder (Mississippi)
I have subscribed to Eating Well for several years now, and still find every issue fresh and inspiring. This is by far my favorite cooking magazine; I also subscribe to Vegetarian Times, Food & Wine, and several others. I like Eating Well's approach to eating and health. They are not vegetarian, but do have excellent vegetarian recipes, which works well for me since I am not vegetarian, but love to eat vegetables. The recipes are well-written, easy to follow, and so delicious. They also include an article each issue on foods from a certain country, which I love, because it gives me healthy ways to incorporate flavors from Cuba, Thailand, and other countries rich in culinary delights into my diet. I highly recommend this magazine and their website--[...].
Eating Well March 7, 2010
Peppy (Surprise, AZ)
I love this magazine...along with their website and additional recipes. It provides a good support for my weight loss program and helps in choosing healthy items.
 Great for both special diets and general healthy eating February 27, 2010
Walking Man (Washington, DC)
1 out of 1 found this review helpful
I especially appreciate the fact that Eating Well provides a quick system you can use to spot recipes that are low-calorie, low-carb, low-fat, or high fiber. If you are watching your weight or have someone in your family with a dietary limitation, these markers at the top of the recipe are a great quick tool.
The recipes themselves are generally really good. Some of the negative reviews have complained that some recipes include meat. That's true. There are plenty of vegetarian magazines out there, and vegetarians will probably enjoy Vegetarian Times or one of the others. But that's not what Eating Well is about. Instead, it focuses on ways to cook more healthfully while still being a food lover. Not everyone will like every recipe, but even though our family has some serious health issues that limit what people can eat, I find two or three great recipes in every issue. If you are less restricted and just want to make your meals healthier, you will probably find a lot more than that.
Good For a Few Years February 23, 2010
S. O'Connell
0 out of 1 found this review helpful
I have gotten this magazine for almost four years now. I have truly enjoyed many of the issues, and not one has hit the garbage can. Several of the recipes have become "regulars" that my husband and I cook and eat quite often. It also helped me to cook more healthfully overall, and inspired me to buy Eating Well cookbooks, which I also like a lot. I really like that the recipes do not call for a lot of over-processed "diet" food that's so chemically altered it's not even food anymore.
I am taking one star off because after awhile, I've found the articles redundant and a little preachy. I've read so many articles on ocean sustainability in the last two years that I'm sick to death of the topic. Also, as some other reviewers have said, the magazine does call for unusual, sometimes expensive, ingredients in their recipes, though most experienced cooks will know how to substitute for things that can't find or afford, or at least glean the relevant information and apply it to a different dish. For instance, one of our favorites is Cube Steak Milanese. In the original recipe, it called for an arugula salad and panko breadcrumbs. Over the years, we've adapted it to include a much more affordable tomato salad and regular breadcrumbs.
I recommend getting a subscription, but it may not be something you hang onto for more than a few years. I, for one, am not renewing my subscription this time, but my collection will be thumbed through for years to come.
 Not What I Was Expecting February 22, 2010
Mommy S
1 out of 1 found this review helpful
I ordered this magazine because the description said it had quick & easy healthy recipes. It does have a lot of recipes that sound like they match that description. However, ALL of them call for "unusual" ingredients. I shop in a fairly small town and none of the stores in my area carry these products. So I'm sure some of the recipes would be really good as long as you live in an area where these items are easily purchased. The magazine does have great pictures of all the recipes and I like that part of it! I am thinking some of the recipes could probably be tweaked and I may try one or two of them without the products that I can't get.
Showing reviews 1-5 of 42
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