How we test and ANALYZE RECIPES

At EatingWell we aim to create recipes that work perfectly and taste absolutely delicious. They also adhere to guidelines for healthful eating. To that end, we rigorously test each recipe we publish—and then provide accurate nutritional information so you can make informed decisions about what you eat. Here’s how we do it.

how we test recipes

▪ Recipes are tested on multiple times by different testers—both home cooks and culinary school graduates.

▪ We test on gas and electric stoves.

▪ We use a variety of tools and techniques.

▪ Testers shop major supermarkets to research availability of ingredients.

▪ Testers measure active and total time to prepare each recipe.

▪ “Active” time includes prep time (the time it takes to chop, dice, puree, mix, combine, etc., before cooking begins), but it also includes the time spent tending something on the stovetop, in the oven or on the grill—and getting it to the table. If you can’t walk away from it, we consider it active minutes.

▪ “Total” includes both active and inactive minutes and indicates the entire amount of time required for each recipe, start to finish.

▪ “Make Ahead” gives storage instructions to help you plan. If particular “Equipment” is needed, we tell you that at the top of the recipe.

how we analyze recipes

▪ All recipes are analyzed for nutrition content by a registered dietitian.

▪ We analyze for calories, total fat, saturated (sat) fat, cholesterol, carbohydrate, total sugars, added sugars, protein, fiber, sodium and potassium using The Food Processor® SQL Nutrition Analysis Software from ESHA Research, Salem, Oregon.

▪ When a recipe gives a measurement range of an ingredient, we analyze the first amount.

▪ When alternative ingredients are listed, we analyze the first one suggested.

▪ Garnishes and optional ingredients are not included in analyses.

▪ We do not include trimmings or marinade that is not absorbed.

▪ Recipes are tested and analyzed with iodized table salt unless otherwise indicated.

▪ We estimate that rinsing with water reduces the sodium in canned foods by 35 percent. (Readers on sodium-restricted diets can reduce or eliminate the salt in a recipe.)

▪ To help people eat in accordance with the USDA’s Dietary Guidelines, EatingWell’s suggested portions generally are based upon standard serving sizes. For example, suggested servings for meat, poultry and fish are generally 3 to 4 ounces, cooked. A recommended portion of a starch, such as rice or potatoes, is generally ½ cup.

▪ When a recipe provides 20 percent or more of the Daily Value (dv) of a nutrient, it is listed as a nutrition bonus. These values are FDA benchmarks for adults eating 2,000 calories a day.

For more on our nutritional-­analysis process, visit eatingwell.com/go/guidelines.