Woman's Day's food coverage is aimed at busy, budget-conscious women who enjoy eating well. The magazine's goal is to educate readers about cooking techniques and ingredients in a time-effective and cost-conscious way so that they can get dinner on the table efficiently, healthfully, and happily. The food section has a strong focus on value, featuring stories and recipes that help readers save, either by using seasonal ingredients, offering tips on how to shop wisely, explaining techniques, or utilizing leftover ingredients so nothing goes to waste. All recipes are developed or tested in our test kitchen and made with common grocery store ingredients.
Author Kate Merker has been the Food & Nutrition Director of
Woman's Day since August 2010. She worked as a line cook at Bayard's and New York City's famous Gotham Bar and Grill. She has produced food segments for women's lifestyle television programs as well as assisted renowned cookbook writers with recipe testing and public events. Merker entered the publishing world at
Real Simple where she rose through the ranks before moving on to
Woman's Day. Her recipes and thoughtful approach to bringing more fresh ingredients to America's tables have garnered national attention.
