Search results
Experience. Jessica Ball, M.S., RD, has been with EatingWell for three years and works as the associate nutrition editor for the brand. She is a registered dietitian with a master's in food, nutrition and sustainability. In addition to EatingWell, her work has appeared in Food & Wine, Real Simple, Parents, Better Homes and Gardens and MyRecipes.
View the profiles of people named Jessica Ball. Join Facebook to connect with Jessica Ball and others you may know. Facebook gives people the power to...
- Who We Are
- Our History
- Meet The Team
- Recipe Development and Testing
- Nutrition Guidelines
- Product Reviews
- Awards & Press
- Editorial Policies
- Diversity, Equity and Inclusion
- Commenting Policy
EatingWell has been publishing award-winning journalism about food, nutrition and sustainability for more than 30 years. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed wellness advice and smart stories about su...
EatingWell was founded in 1990 by the editors of Harrowsmith Country Life (a homesteading magazine) in Charlotte, Vermont. From the beginning, EatingWell focused not only on eating healthfully, but also on sustainability and exploring different cuisines from around the world. In 1996, EatingWell was acquired by Hachette Filipacchi. Hachette folded ...
The EatingWell team includes industry-leading food and nutrition editors, registered dietitians, expert Test Kitchen staffers and designers who produce award-winning journalism, delicious recipes and engaging content. Our work has earned more than 50 national and international awards for writing, editing, art direction, creative marketing and publi...
EatingWell's ever-growing collections of recipes and meal plansare carefully developed and rigorously tested in the EatingWell Test Kitchen by our team of culinary professionals and registered dietitians. Before we publish a recipe, it must meet three criteria: First, it has to taste good. Next, it needs to meet our nutrition parameters. We analyze...
EatingWell recipes are developed taking into consideration specific target goals for calories and sodium. We have also created specific targets for some special diets including heart-healthy diets, diabetes-appropriate diets and more. All of our recipes are analyzed for their nutrient content and are consistent with nutrition parameters set by Eati...
Our food and nutrition experts test and try out new products and kitchen tools every day. Products, kitchen tools and appliances we choose to feature or recommend have been independently selected and reviewed by our editorial team. If you make a purchase using the links included, we may earn commission, but we never receive any compensation or cons...
Our work is consistently recognized by the industry's most prestigious institutions and has been selected as a winner or finalist for countless awards, including 30-plus coveted James Beard Awards, myriad Food Writing Awards for excellence in food journalism from the International Association of Culinary Professionals—including "Publication of the ...
EatingWell is committed to bringing our readers delicious, dependable, useful and engaging food and nutrition content. We seek out experts and authorities for all of our stories and recipes, whether that's a registered dietitian who can sift through the science on the latest nutrition research or a culinary expert who can demystify a cooking techni...
A big part of EatingWell's mission is to explore cuisines from all over the world and to celebrate fresh ingredients and the people—farmers, artisans, chefs, restaurant workers and producers—who bring them to our table. We'd only be telling half the story if we share recipes without giving the context, the cultural attribution and the origins and e...
EatingWell aims to build a welcoming, inclusive community of readers and to foster lively but friendly conversations about the content we publish. To help ensure that comments and reviews are useful, interesting and respectful to other readers, the following types of content are prohibited, both on our social media channels and on our website: 1. T...
- Shakshuka. Get the Recipe: Baked Eggs, Tomatoes & Chiles (Shakshuka) Shakshuka is a popular Israeli breakfast or brunch dish that consists of baked eggs nestled into a bed of roasted tomato sauce.
- Tuna Salad. Get the Recipe: Tuna, White Bean & Dill Salad. Tuna salad is my tried-and-true go-to lunch. It's packed with flavor from fresh herbs and vegetables, so it's something that I'm always in the mood for.
- Black Bean-Quinoa Bowl. Get the Recipe: Black Bean-Quinoa Bowl. You can use any grain and vegetable combo to make a delicious grain bowl lunch, but our Black Bean-Quinoa Bowl is my favorite.
- Breakfast Tacos. Get the Recipe: Bacon & Egg Breakfast Tacos. As someone who lives along, when I make tacos or a dish that requires a few tortillas, I'm then left with the remainder of the 24-count pack.
Jessica Ball is known for Royal Pains (2009), 9-1-1: Lone Star (2020) and God Friended Me (2018). IMDbPro Starmeter See rank. Add photos, demo reels Add to list.
- Producer, Writer, Additional Crew
- Jessica Ball
Apr 7, 2017 · Liked by Jessica Ball, MS RDN. Nutrition Editor at EatingWell · I am a registered dietitian focused in big picture thinking, sustainability, leadership and communication. My experiences have made ...
- EatingWell
A weekly column where nutrition editor and registered dietitian Jessica Ball keeps it real on how to grocery shop on a budget, make healthy meals for one or two, and make Earth-friendly choices without overhauling your entire life. I love many holiday foods, and many of them taste even better to me as leftovers.
