Blog Posts by The Editors of EatingWell Magazine

By Jessie Price, Deputy Editor: Food for EatingWell Magazine

I often go to sleep thinking about the cup of coffee I'm going to have the next morning. I adore it! Whether your morning coffee is an estate-grown brew or just the best supermarket blend you can afford, these basic rules from EatingWell Magazine's editors and contributors will help you learn how to make coffee to prevent unwanted bitterness and virtually guarantee a satisfying cup of coffee every time.

By Nicci Micco, M.S., editor-at-large for EatingWell Magazine

The holiday season is nutty, and when you're running around in 20 different directions and your brain has gone fa-la-la chances are, you're not thinking quite so much about what, and how much, you're eating. (Discover how to indulge without the bulge during the holidays!) So let me help you out: here are 4 things that might be sabotaging your diet-and mine-this holiday season, plus easy fix-it solutions.

Holiday diet buster: You're eating out a ton. We get it: You're busy. Jetting between kids' holiday concerts, work parties, visits to craft stores to find ribbon for a wreath (um, the one that maybe you should have bought already assembled… sigh), it's tempting to meet your family out for dinner or to bring takeout home. The problem with that: even a healthy meal, like a burrito on a whole-grain tortilla, delivers about 600 calories when you're eating out (and we're talking just the burrito)-partly because restaurant

By Matthew Thompson, Associate Food Editor for EatingWell Magazine

The media has been buzzing this week since popular chicken-sandwich chain Chick-fil-A threatened to shut down a small-time artist and entrepreneur in Vermont. For over a decade, Bo Muller-Moore has been making "Eat More Kale" T-shirts and stickers-hand-printing them on organic cotton or recycled paper. It all started when some friends asked Muller-Moore to whip up a few T-shirts for a local farmers' market. Demand snowballed, and soon he was working full-time to fill orders from South Africa, Iraq and even Siberia. But when he attempted to copyright the phrase earlier this year, he found himself staring down the barrels of the chicken-sandwich chain's legal team. According to Chick-fil-A, Muller-Moore's catchphrase is too similar to its "Eat Mor Chikin" slogan (intentionally misspelled because, in their ads, cows are writing it).

To Muller-Moore, however, the charge is ridiculous. With the aid of Vermont

By Kerri-Ann Jennings, M.S., R.D. Associate Nutrition Editor for EatingWell Magazine

The past few weeks have seen the return of two seasonal drinks-hot chocolate and eggnog. Both taste sinfully delicious, but one of them trumps the other in terms of healthfulness.

Although I like both, I'm partial to hot chocolate. Its silky richness hits the spot on cold winter days. But as a registered dietitian and associate nutrition editor of EatingWell Magazine, I had to find out if I was making the healthiest choice.
Must-Read: "Bad" Foods You Should Be Eating

Eggnog cons: Made of whole milk, cream, eggs and sugar, eggnog is rich and its nutritional profile reflects that. A 1/2-cup serving has 180 calories and 6 grams of saturated fat (30 percent of the daily recommended limit).

Eggnog pros: All that dairy translates into one major pro for eggnog-calcium. A half-cup delivers 13 percent of your daily dose. You'll also get 5 grams of protein in this small serving.

Hot chocolate

By Hilary Meyer, Associate Food Editor, EatingWell Magazine

How to make healthier holiday cookiesWhen the holiday season rolls around I eagerly break out my mixer and rolling pin and pump out tons of cookies. They're not just for me-I send them all over the country to my friends and relatives as gifts.
Recipes to try: Our Top Prize-Winning Holiday Cookies

But this whole baking extravaganza means that before they hit the post office I have tons of cookies lingering around my house. Since I care about my family's health (and my own), I've gotten savvier about making cookies that are better for you. Here are some tricks of the trade for making healthier Christmas cookies:

Tip 1: Cut Back on Butter
Butter is a popular ingredient when it comes to cookies, but we all know by now that it's loaded with saturated fat. There's no need to get rid of it entirely, but it is a good idea to keep it in check. Try substituting canola oil for at least some of the butter in your recipe or try recipes that call for fat

By Jessie Price, Deputy Editor: Food for EatingWell Magazine

Most weekends in the kitchen of my first apartment in San Francisco I would pull out my Dutch oven (one of the few pots I owned) and make a big steaming cauldron of soup. Everything went into the one pot. When I was done, all I had to clean was my cutting board and that pot. It was so simple, but the soups were satisfying, healthy and delicious.

Today I have plenty of counter space and all the pots and pans and kitchen doodads I could hope for, but what I lack most often is time. Cooking a meal all in one pot is perfect for anyone who is busy and wants to get a healthy dinner on the table with little fuss. Having a few good-quality pots at your disposal puts you on the fast track to dinners that are just as easy to clean up after as they are to make. Here are 6 pots every kitchen should have:

Recipes to try: One-Pot Recipes for Easy Weeknight Meals

1. Skillet
There are three types of skillets that

By Nicci Micco, M.S., editor-at-large for EatingWell Magazine

I've never been a fan of low-carb diets: our bodies and our brains need carbohydrates to work effectively. (Find out 6 more reasons your body needs carbohydrates here.)

Of course, not all carbohydrates are created equally. First of all, fruits, dairy and vegetables are all sources of carbohydrates. And when it comes to starches, there are indeed "good" carbs (we'll get to that in a sec) and the "bad" ones that, if you eat them all the time, can raise your risk of developing diseases like heart disease and diabetes. (We're talking about doughnuts, cakes and even refined white breads.) On the flip side, eating "good carbs" in place of refined ones can reduce your risk of these very same diseases-and may even help you to lose weight because they're generally rich in fiber.

Related: 7 Foods That Do the Weight-Loss Work for You

Here are 6 "great" carbs to keep in your diet.

Whole-wheat pasta. Because

By Hilary Meyer, Associate Food Editor, EatingWell Magazine

Hard-boiled eggs seem simple, but they're one of the hardest things to cook-or to cook right, anyway. I know it sounds hard to believe, but they're ridiculously easy to screw up.

Don't Miss: How to Make a Perfect Omelet

Think about the last hard-boiled egg you had. Chances are it wasn't perfect. Maybe it had a rubbery texture. Maybe the yolk was a little green around the edges or the egg white was filled with pockmarks from the shell sticking to the surface of the white when it was peeled. Maybe it broke open while it was cooking. Maybe it smelled like sulfur. You probably ate it anyway-it's not the end of the world-but a perfectly cooked hard-boiled egg is a treat. How do you avoid these pitfalls and end up with the perfect hard-boiled egg? Here are four tips on how to cook a perfect hard boiled egg.

1) Don't boil your eggs.
"Hard-boiled egg" is a misnomer-you should never actually boil an egg at all, for two