EatingWell (1-year auto-renewal)

I've got subscriptions to 3 cooking magazines (Eating Well, Bon Apetit, and Everyday Food), and this one is by FAR the most useful. I want healthy food but I also work long hours and can't spend a lot of time in the kitchen. The recipes in Eating Well are tasty, easy to make, and creative. The ingredients can be found at any grocery store and are usually things I have on hand. I look forward to every issue to find out what new recipes we'll be cooking up this month. I highly recommend it!

I spent a lot of time trying to pick a cooking/nutrition magazine to subscribe to, and this is the one. It has tons of great recipes, nice pictures, and interesting articles that don't repeat the same old food/diet information I've read a hundred times. But probably the thing that sets this magazine apart the most is that compared to every other magazine I've looked at, there are BARELY ANY ADVERTISEMENTS. Nothing makes me feel more ripped off than to find that my magazine is about 40% full page ads. I'm so glad I found one that's not like that.

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This magazine is like Prevention, there are articles on eating better, different foods and their nutritional value, and so on. I found them all well done and informative. I especially enjoyed in the last issue a large article on faux foods and the differences between getting a loaf of long shelf life bread, the kind most of us eat, or an artisan loaf of whole wheat and the points as to why we should pick the ones with actual food value over convienence.

Most cooking magazines have none to few articles on various topics. Eating Well truly means that they're telling you about eating well. If you're looking for a magazine with some recipes and more articles that pertain solely to food and their health value then this is one you'll want to check out. I found it a nice change of pace.

As stated in another review. There are very few ads which is amazing and very enjoyable.

They do have the 'recipes that are different' as I like to call it. They had an appetizer of a dried apricot half topped with crumbled blue cheese, pistachios, honey and a little pepper. It sounds interesting and I would probably try it, but I'm pretty sure I won't make it. They did have some I will try out that looked delicious such as another appetizer of sliced beef wrapped around a dab of boursin and thin sliced peppers, sounds excellent.

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I subscribed to both Cooking Light and Eating Well. The differences are tremendous. While I like Cooking Light, I LOVE Eating Well. The first thing you'll immediately notice is the dearth of advertising in Eating Well compared to Cooking Light. Thus, Eating Well is about a third of the size of Cooking Light. Unlike Cooking Light, which can contain random articles about travel and exercise, Eating Well is strictly about food and nutrition. I love how Eating Well has pictures of all the recipes, while Cooking Light does not. I also like how Eating Well's recipes are simple and easy to follow, using realistic ingredients and straightforward preparation methods. I've made a number of the recipes and almost always enjoyed the results. Eating Well's articles are informative and I especially appreciate its focus on nutrition. In all, a fabulous magazine! I only wish it was published every month instead of every other month!

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I love this magazine, and am on my third year. The recipes are interesting, healthy and easy to make after a day at work. They don't use fake ingredients, which was my complaint with Cooking Light I'd rather use real yougurt than fake sour cream for instance. And the recipes don't take all day and 24/7 access to a gourmet supermarket like the ones in Gourmet. The nutrition articles are interesting and walk a sensible middle line between the low fat and the low carb camps. Real food for real life.

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