Blog Posts by The Editors of EatingWell Magazine

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

By Hilary Meyer, Associate Food Editor, EatingWell Magazine

Before I became a mother I didn't think too much about Halloween and candy bars … and sugar comas. But now that my daughter is old enough to indulge in all that Halloween has to offer, I'm paying more attention. I know a few candy corns won't hurt anybody, but the problem with Halloween is that even though it's only one day, the candy and parties appear for weeks beforehand (and of course the candy hangs around afterward too.) So this year I'm going to make some healthy Halloween treats that I used to enjoy when I was a kid. They're delicious, but not overloaded with sugar and other not-so-desirable ingredients.

Here are 4 recipes perfect for Halloween celebrations that you'll feel good about sharing with your family and friends:

Our Caramel Apples are a breeze to pull together, and they still offer plenty of ooey-gooey caramel flavor without going overboard. (Traditional versions can be packed with calories,

By Wendy Ruopp, Managing Editor of EatingWell

We went apple picking on Saturday and got a little carried away. It was a day that captured the essence of Autumn in New England: that "snap" in the air that puts color in your cheeks; the reds, oranges and yellows of fall foliage just like in a picture postcard; and apple trees weighed down with deep red, ready-to-pick fruit. We just meant to pick a few…and now we have so many apples we hardly know what to do with them all.
Somebody had the bright idea of making a whole dinner featuring our apple haul, to really celebrate fall. So when Sunday turned out to be cool and rainy and just right for cooking, we decided to prepare an apple-ceantric feast. Here's the menu.

Starters:
We'll begin with a cup of Curried Carrot & Apple Soup. (As one reader commented online: "The apples raise this soup from very good to superb.")
Then we'll have Roasted Apple & Cheddar Salad (see full recipe below). This salad has lots of