EatingWell

What's for dinner? Is it healthy? Is it easy? If you ask these questions, Eating Well is for you. The magazine "Where Good Taste Meets Good Health," Eating Well delivers the information and inspiration you 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.

United by Food

The Soufra Project

What’s Trending @EatingWell.com

LETTERS

Tart Smarts

Lesson: Galettes • Introduce your kids to the art of tart-making by baking a batch of savory autumn pastries

ONE PAN

SLOW COOKER

The Secret is in the Sauce • Making chicken with pan sauce is one of the most versatile techniques to master

MOVEABLE FEAST

Put a Hold on Hunger • What makes this 1,500-calorie meal plan so satisfying: plenty of protein and fiber, which take a long time to digest—keeping you fuller, longer.

Thai Yellow Chicken Curry

Green Eggs & Ham Soup

Pumpkin-Oat Mini Muffins

Savory Oatmeal with Cheddar, Collards & Eggs

Miso Apple Bars

Roasted Squash & Apples with Dried Cherries & Pepitas

Sage Advice

3 Ways to Save Summer’s Herbs

PET HEALTH

Farming to Fight Racism • Soul Fire Farm is cultivating a fairer food system for all

BACK-TO-SCHOOL BUYS • Check out fall’s finest MUST-HAVE PRODUCTS! Buy one or more items from any of these featured brands, send us your receipt and receive a $5 Amazon.com Gift Card.*

Another Reason to Run for the Cure

THE TRUTH METER • Coffee Edition

The Next Big Thing in Gut Health?

Cheers to Lookin’ Fabulous! • You eat to feel good—why not eat to look good too? Here, foods that nourish your nails, hair and skin.

A Sticky Situation • Think you know what added sugar is? Think again.

Golden Raisins—and Other Foods My Kid Can’t Even Look At

FLAVORS OF THE MIDDLE EAST

TO ISTANBUL, WITH LOVE • The affair started with its over-the-top architecture and kaleidoscope of irresistible food, but it was a network of deep friendships that cemented writer Anya von Bremzen’s 30-year romance with this city

BREAKING BARRIERS • THE SIMPLE PHILOSOPHY TO “MAKE FOOD, NOT WAR” GUIDES KAMAL MOUZAWAK’S NETWORK OF CAFES, FARM MARKETS AND INNS ACROSS LEBANON. THE RESULT: HE’S MENDING WARTIME WOUNDS, SAVING TRADITIONS, EMPOWERING WOMEN AND SERVING DELICIOUS FOOD.

IRAN CALLING • WHEN COOKBOOK AUTHOR LOUISA SHAFIA FINALLY VISITED PERSIA SHE DISCOVERED AUTHENTIC FLAVORS, A DEEPER CONNECTION TO FAMILY AND A NEW PERSPECTIVE ON HER IDENTITY

TRACING A SOUP’S ROOTS

WHY WE WASTE • Tossing food—whether it’s perfectly good or past its prime—makes us feel terrible. Think of the environmental impact! The farmer who grew that produce! The money down the drain! So why do we do it? EatingWell examines the psychology of food waste.

LABEL DATE TERMS DECODED • Confusion over phrases like “use by” and “sell by” causes a tremendous amount of waste—in part because there are no standardized definitions for them. (See “A Future with Less Waste” on page 106 for more on this.) Knowing what these labels really mean could set your mind at ease and save you a whole lot of food.

THE TOP 5 WASTED FOODS • AND WHAT TO DO WITH THEM BEFORE THEY GO OVER THE EDGE.

10 WAYS TO REDUCE YOUR FOOD WASTE • A study examining whether people could change their behavior and reduce how much food they wasted found that providing a flood of information—Use veggie scraps to make stock! Preserve produce before it goes bad!—wasn’t helpful. What was: targeted, personalized recommendations based on people’s biggest sticking points. Take a look at the scenarios that follow,...