Blog Posts by The Editors of EatingWell Magazine

  • The Secret to Making Cheap Meat Tender and Tasty

    The Secret to Making Cheap Meat Tender and TastyBy Hilary Meyer, Associate Food Editor, EatingWell Magazine

    A few weeks back I pledged to spend less on food, meat in particular. I've done well on my promise, and I've gotten to really enjoy some under-appreciated cuts of meat.

    But I've realized that you do need to be careful about how you cook these budget-friendly cuts. Cheap cuts of meat (red meat in particular) can be either a) flavorless and/or b) very tough. So here are a few tricks to end up with tender, great tasting meat every time:

    Related: The Best Budget Cuts of Meat
    15 Tricks to Save Money on Food But Still Eat Well

    1. Cut it across the grain:
    One way to make tougher meats tender starts with your knife and fork (or on your cutting board). Cutting meat "across the grain" simply means cutting crosswise through the long muscle fibers in the meat. Breaking them up makes meat more tender. So when you're carving a steak for serving, take note which way the muscle fibers are running and cut across

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  • What to Eat & What to Skip to Save Money on Food

    What to Eat & What to Skip to Save Money on FoodBy Matthew Thompson, Associate Food Editor for EatingWell Magazine

    Like a great many people, I was disheartened to learn that the price of food will be on the rise over the next year. According to a statement made by the U.S. government (and widely quoted in articles in The New York Times, Yahoo! and other sources), the prices of a great many grocery store staples are predicted to increase by 4 to 5 percent over the next year. That might not seem like much, but as any family on a budget can tell you, those little markups at the supermarket can really accumulate. So, I've been thinking a lot about ways to offset these rising costs.

    Don't Miss: 15 Tricks to Save You Money on Food

    For those who don't know, what's happening is this: the severe drought enveloping much of the country this summer has affected a large part of the nation's feed-corn crop. This corn is used to feed cattle, pigs and chickens all over the country (and abroad-it's our leading farm export). The upshot

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  • Chicken Waldorf Salad & 4 More No-Cook Dinner Recipes

    Chicken Waldorf Salad & 4 More No-Cook Dinner RecipesBy Wendy Ruopp, Managing Editor of EatingWell

    When I stay up past my bedtime (ahem, fall asleep on the couch) it reminds me of being a kid and thinking, "When I grow up, I'll stay up as late as I want--and I'll eat ice cream for dinner!" Turns out being a grownup isn't all it's cracked up to be. But at least in summertime there are opportunities for the rules and restrictions that often bind us to loosen, and the EatingWell Test Kitchen is ready with easy, no-cook sandwiches and salads (if not ice cream) for some more-free-time suppers.

    Don't Miss: Our Top 50 Recipes for Summer

    One recipe I like to make for a cool supper on a hot night is our updated Waldorf salad--something I grew up on--now with chicken and more fruit (and less mayo) than Mom used to add. (See the recipe at the end.) You'll also find links for 4 more easy summer suppers: a wonderfully Continental composed salad that I wouldn't have eaten in my youth but now seems the epitome of adult taste with its

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  • Are Juice Fasts a Healthy Way to Lose Weight?

    Are Juice Fasts a Healthy Way to Lose Weight?By Brierley Wright, M.S., R.D., Nutrition Editor, EatingWell Magazine

    If you're juicing to slim down-a trend that is now back in vogue-lacking scientific evidence suggests that you should think twice. (Find out how many calories you should be eating daily.)

    It is true that if your juicy diet delivers fewer calories than you need, you'll lose weight, but you may not sustain it. Losing weight isn't necessarily about depriving yourself of everything you love-it's about eating fewer calories than you're burning.

    Related: 4 Healthy Ways Lose Weight Fast

    Here's another reason to think twice about juicing to lose weight: research shows that drinking your calories leaves you feeling less satisfied than if you were to eat those calories.

    Don't Miss: 7 Foods That Do the Weight-Loss Work For You
    Lose Up to 2 Pounds In One Week With This Meal Plan

    A little juice can be good for you though. Drinking 100 percent fruit or vegetable juice can help boost your produce

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  • Take-Along Snacks for a Car Trip

    Take-Along Snacks for a Car TripBy Matthew Thompson, Associate Food Editor for EatingWell Magazine

    Taking off on a road trip seems like an essential part of summer. According to a recent study, over 140 million Americans are planning to travel this summer-with 69% opting to go via car. That's a lot! I have at least two car trips planned for this summer-and I couldn't be more excited.

    But one thing I'm not psyched about: the terrible snack options at convenience stores and gas stations. Who wants to fill up on chips filled with who-knows-what, day-old pastries or nuts coated in sugary gunk? Not me.

    Instead, I'm packing my own snacks this year. That way I know they'll all be fresh, made from wholesome ingredients, cheaper and better for me than the usual crud you find along the road. And I have some great EatingWell recipes to rely on in making them. While a whole host of foods can make for great car snacks, a little planning can go a long way in making sure your take-along treat is road-trip ready. Here

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  • Is Eating Food from the Farmer’s Market Safe?

    Is Eating Food from the Farmer's Market Safe?By Kerri-Ann Jennings, M.S., R.D. Associate Nutrition Editor, EatingWell Magazine

    Shopping at a farmer's market is a great way to support your local economy and stock up on the freshest seasonal produce. (Did you know that when fruits and vegetables are picked at their peak ripeness, they are most nutrient-packed?)

    Related: 8 Summer Foods You Should Stock Up On

    But when it comes to some of the food at the market, there's debate whether it's safe and should even be legal.

    I'm talking about those hand-canned jars of pickles and other "value-added" foods that have been made in a home kitchen, rather than a commercial one. In many states, selling food that hasn't been made in a commercial kitchen is illegal. It's a food safety measure that's a first step in ensuring the food you eat won't give you a bellyache or worse (some improperly-canned foods can harbor botulism, a type of food-borne illness that starts with flu-like symptoms, but can lead to double or blurred

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  • How to Grill Fish Perfectly Every Time

    How to Grill Fish Perfectly Every TimeBy Hilary Meyer, Associate Food Editor, EatingWell Magazine

    For some reason, seafood seems to be one of the most intimidating foods to grill. Fish tends to be delicate and hard to maneuver without mishap, and smaller foods like shrimp and scallops are so small, that they can overcook in a flash or worse yet, fall through the grates into the fire. But truthfully, they're all easy to master once you know a few tricks of the trade. Here are a few tips to help you achieve perfectly grilled seafood every time you grill:

    Don't Miss: Our 13 Best Grilling Tips
    6 Fish to Eat and 6 to Avoid

    1. Keep the Skin on the Fish
    Plenty of recipes call for your fish "skinned or "skin removed" which is fine if you're baking it, for example, and don't have to fuss with it much. But grilling is somewhat of an "action" cooking method where you may have to interact with your food a little more to get it cooked just right. To prevent your fillets from falling apart when you move them,

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  • 4 Ways to Cook Dinner with a Bottle of Beer

    4 Ways to Cook Dinner with a Bottle of BeerBy Wendy Ruopp, Managing Editor of EatingWell

    There's something about a warm summer night that makes the idea of savoring a cold, frosty beer so enticing. Could it be the way the tangy smell of the hops wafts about in the humid air? For me, it's that tingle on my tongue that comes with the first refreshing sip.

    Don't Miss: 5 Perfect Pizza & Beer Pairings

    Well, here's another way to enjoy summer's favorite beverage-use beer in cooking! Beer lends a unique and alluring flavor to foods. Whether it's pork, poultry or seafood, a splash (or more!) of beer will add a special kick to your meal that diners of all ages will rave about.

    Here are 4 recipes that will get you to see your next beer as more than just a drink.

    Agustine's Beer & Tequila Carnitas (pictured, see recipe below)
    These pork carnitas have a little more flair and much less fat than the traditional deep-fried versions common to Mexican cuisine. Beer and dark tequila give them a very special flavor.

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  • Is Coconut Water Worth the Splurge?

    Is Coconut Water Worth the Splurge?By Brierley Wright, M.S., R.D., Nutrition Editor, EatingWell Magazine

    In recent years there has been an explosion of coconut water products available at grocery and convenience stores. If you've tasted it, you know that it's pretty refreshing--even the plain, unflavored coconut waters (or so I think).

    And because staying hydrated can make or break your workout performance, it's not surprising that many athletes and weekend warriors are looking for an extra edge when it comes to their beverage of choice.

    Related: 4 Natural Fuel Foods For Your Next Workout

    But should you be reaching for coconut water, instead of just water? Is it any better--is it worth the splurge?

    Related: How Much Water Should You Drink? 5 Myths About Hydration Busted
    Should You Filter Your Tap Water? 8 Questions About Water and Hydration Answered

    The good news is that coconut water, the clear liquid found in young coconuts, naturally contains some electrolytes (potassium, sodium, calcium,

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  • How to Pickle Anything (No Canning Necessary)

    How to Pickle Anything (No Canning Necessary)By Matthew Thompson, Associate Food Editor for EatingWell Magazine

    There are certain things I will never understand in this world: the rules of cricket, how fish reproduce, quantum harmonic oscillation…and people who don't like pickles. That last one is probably the hardest for me to grasp, however.

    Because: come on, pickles taste amazing! Snap into a perfectly crisp gherkin that's sopped up plenty of gleeky vinegar, fresh herbs and just a hint of salt and tell me you're not in briny heaven. Sneak a dill spear into your next burger and tell me it's not tangily enhanced.

    Don't Miss: More Produce-Packed Recipes for Summer

    But don't stop with cucumbers: you can pickle pretty much any veggie. Tomatillos, carrots, okra, beets: almost anything will be improved by pickling. And don't let a fear of canning slow you down: instead, try making refrigerator pickles--no canning required! (Of course, should you like to can them, our recipes are suitable for that as well--see Step

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