Eating Well Magazine is a “food magazine that focuses exclusively on eating healthfully (our motto: “Where Good Taste Meets Good Health”). We are the preeminent magazine resource for people who want to enjoy food that is delicious and good for them.
Our readers are interested not only in cooking and nutrition science, but also in the origins of food and social issues related to food networks. They appreciate eating culture and traditions. They are well-read and discriminating—yet they don’t take themselves too seriously.”
EatingWell’s “voice” is journalistic and authoritative; it speaks to both men and women. We cover nutrition with a newsy, science-based approach. Our recipes emphasize high-quality healthful ingredients, simple preparations and full flavor.”
They recommend, it’s best to start off pitching front-of-book ideas, even if you’re an established writer. Get familiar with the magazine and departments before pitching. They welcome work/ideas from freelancers but also recommend writers have a strong food writing background.
Be sure to read the Writers’ Guidelines carefully HERE!
Good Life – short pieces of 500 words max – could be trends, travel, Thinking (current events related to food), and health
Recipes – though mainly in-house, they sometimes assign recipe development and photography (together and separately) to freelance contributors.
Healthy Cooking & Food Stories – This column (typically a recipe with accompanying essay) is almost exclusively written by freelancers and they welcome your pitches.
Publication frequency: 10 times per year
Circulation: 1,775,000 (as of the January/February 2019 issue)
Rate: US$1 per word
Contact: There are various Editors for different sections. The writing guidelines offer them.
Seawoman’s 2 Cents:
While this publication does ask for ALL rights including Web, it’s still worth considering since they pay well ($1/word market) and you’ll get premium exposure since they’re established. NB. I’ve done some updates since I first published this.
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