Since the launch of Eating Well in 1990, readership of the popular epicurean magazine has skyrocketed to more than 2.5 million. Apparently, the evolution of cooking techniques and consumption of healthier foods appeals to more of us each day.
Eating Well is not a diet magazine but a publication employing the philosophy that a new, healthier American cuisine can include all the favorites - from barbecued burgers to the French, Italian and Asian foods that have become popular over the past 25 years.The Eating Well way of doing things is an INCLUSIVE approach - not the dieting mania that has caused so much frustration and heartbreak. It avoids health-food extremes and, simply put, lowers fat in recipes while keeping the food tasty.
From the start, Eating Well magazine asked its readers to supply their favorite recipes for the magazine's popular column called "RX for Recipes." Recipes supplied were tinkered with and reworked, with fats lowered while their good taste was maintained.