Blog Posts by The Editors of EatingWell Magazine

By Wendy Ruopp, Managing Editor of EatingWell

An invitation to dinner is just about all the appetizer I need-I'm so happy to have someone feed me that I'm not fussy about what's on the menu. But if, when I arrive, there are little nibbles to start things off, it's a delightful bonus. Appetizers really take gatherings up a notch, showing an attention to detail I appreciate.

And hors d'oeuvres don't have to add a lot of time to your meal prep-here I've picked 5 no-cook appetizers that are practically ready in an instant. There's at least one thing these 5 easy appetizer recipes have in common: an instant (read: store-bought) foundation. The part you make rests on a tasty cracker, chip or toasted baguette you buy. Think of that box of fancy crackers as a lifeboat full of party-savers. You can top the crackers with just about anything and they'll keep the evening floating along.

Another great thing about these finger foods is that they won't break the bank: it's just a mini

By Hilary Meyer, Associate Food Editor, EatingWell Magazine

I enjoy food WAY too much to always be on a diet. Instead of giving my eating habits an overhaul, I'm going to make small changes to what I'm already doing when I'm cooking to save more than 500 calories. Here are 5 little tricks that save calories at dinner.

Don't Miss: 10 Cooking Tips to Make Your Favorite Foods Healthier

1. Use a Nonstick Skillet
Cooking oil does a terrific job of preventing foods from sticking to the pan. It also does a terrific job at making your pants not fit. So in order to use less of it, consider using a nonstick pan. The smooth nonporous surface makes it harder for foods to stick and burn. You only need a tablespoon of oil to brown chicken in a nonstick pan, as in our low-cal Quick Coq au Vin recipe (see below). Just one small word of caution: nonstick pans get their nonstickness from perfluorocarbons (PFCs), chemicals that are linked to liver damage and developmental problems. But who

By Matthew Thompson, Associate Food Editor for EatingWell Magazine

For years, one of my favorite go-to quick-dinner tricks has been to grab a bag of pizza dough from the freezer aisle of my supermarket, a jar of marinara sauce, some cheese and a few veggies and whip up a delicious, homemade pizza.

But for all my years of using this easy freezer item (some supermarkets carry thawed dough with their specialty items instead), I was really surprised by all the other things you could make with whole-wheat pizza dough when the EatingWell Test Kitchen decided to devote a story to it in our September/October issue. It turns out that this item is surprisingly versatile--usable for everything from pies to sandwiches to "Hot Pocket"-style meals. It's truly the secret weapon of your freezer aisle. Check out these tasty meals you can make with it:

Salami & Spinach Stromboli--Traditional stromboli recipes are stuffed with tons of mozzarella cheese and Italian cured meats. In this healthy

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

You probably already know that tea is an incredibly healthy beverage. In fact, studies show that if you drink tea regularly, you may reduce your risk of Alzheimer's and diabetes, plus have healthier teeth and gums and stronger bones. But not everything you've heard about tea is true. Here are 5 myths about tea busted:

Must-Read: Health Benefits of Tea, Plus Buying and Steeping Tips

Myth 1: Adding milk to tea negates the health benefits. Although some studies have suggested adding milk to tea undoes its heart-healthy benefits, recent research says that's not necessarily the case... roughly the same amount of catechins (antioxidants linked with a reduced risk of some cancers) were absorbed from milk-tinged tea as from plain black tea, according to a study published in the Journal of Agricultural and Food Chemistry.

Myth 2: Peppermint tea is a good choice for tummy troubles. While a cup

By Wendy Ruopp, Managing Editor of EatingWell

On a late-fall afternoon, as the little light of the day leaks out through the darkening clouds, one of my favorite things to do is to warm things up inside by baking. When my kids were little it was one of those activities that made me feel like a good mom (especially when I reminded myself not to freak out about flour showers and random bits of eggshell). When I have apples (or pumpkin, squash, zucchini, bananas…) lingering on the counter, I am inspired to bake.

But how often have you been in the mood to bake a loaf of quick bread or batch of muffins, only to be stopped in your tracks by the multiple sticks of butter called for in many recipes? What's the point of taking one of the healthiest foods of the season so suited for muffinhood and turning it into a saturated-fat delivery vehicle? I've found some EatingWell recipes to avert that kind of fate for your fall fruits and veggies, so you can really enjoy baking up healthier

By Wendy Ruopp, Managing Editor of EatingWell

Chicken potpie is the epitome of comfort food for me. I think fondly of the frozen chicken potpies I would eat as a kid when Mom and Dad went out for the evening and our babysitter needed something easy to feed my sisters and me. I haven't had one of those in years, but I still remember the long wait for it to bake! The finger-burning spot between the edge of the crust and the little aluminum pan when you quickly grabbed it to flip the whole thing over onto your plate. The steam escaping when you punctured the bottom crust with your fork, and the tongue-burning first bite because you just couldn't wait another minute. Crust! Gravy! Perfect little squares of chicken, potato and carrots!

OK, nostalgic interlude over. "Chicken potpie" still sounds comforting, only now I require more nutritional wholesomeness from my food and more real flavor. Three EatingWell healthy updated chicken potpie recipes-each with a different type of crust

By Matthew Thompson, Associate Food Editor for EatingWell Magazine

Nothing beats a warm bowl of homemade soup on a cool fall day. But I'm a busy guy--I don't have time to stand around stirring a pot and chopping vegetables all day. So how do I whip up tasty, savory creations in the time I do have? I take shortcuts, using a few cheater ingredients here or some clever EatingWell cooking tricks there to get the job done faster. As a result, I can make an amazing soup just like my mom used to make (What am I talking about? STILL makes) in just 30 minutes. That's less than the time it takes to order takeout.

Don't Miss: Quick Minestrone & More 30-Minute Soup Recipes

You can do it too. And you'll be making a soup that's healthier and tastier than the canned stuff most people usually turn to for convenience. Here are 5 of my favorite tricks for making delectable, healthy fall soups in just 30 minutes.

Speedy Soup Secret 1: Use Good-Quality Canned Broth
Some store-bought

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

I've been trying to cut down on caffeine. I came to this goal recently as I was sitting cross-legged in yoga and noticed I felt a little jittery. Not good. It was a sign that the second cup of coffee I had had that morning may have been a cup too many. While caffeinated tea and coffee have been linked to some health benefits, such as lowering risk of skin and liver cancers, caffeine has some downsides. Some people are more sensitive than others and in addition to jitters, it can deplete sleep quality, especially in folks over 40, amp up anxiety, and it's addictive.

Related:
Health Reasons to Drink Coffee (and Cons to Consider)
9 Foods to Help You Sleep

If you're looking to limit your caffeine intake, it's important to know what has caffeine in it, and that's not always obvious. Here are several hidden sources of caffeine:

For comparison, an 8-oz. cup of brewed caffeinated coffee