Maki Yazawa
Maki Yazawa is a food writer at Well+Good, where she writes food-related content, creates recipes, and produces social media content about cooking. She holds a degree in Media, Culture, and Communication from New York University, where she studied abroad four times to recreate her own version of Eat, Pray, Love. Prior to writing, she helped spearhead the launch of Food Network in Latin America. Maki has Venezuelan and Japanese roots and prides herself in her arepa-making skills. In 2019, she graduated from the Institute of Culinary Education with a degree in culinary arts and completed her externship at David Chang’s Majordōmo in Los Angeles, California.
Bone Broth Has Many Benefits—But Meal Replacement Isn’t One of Them, Says Experts
Bone broth is a great collagen-boosting supplement, but it's time to stop treating it like a meal replacement.
How To Tell if Your Peanut Butter Has Gone Bad (Because It Probably Has)
Answering the age-old question: Does peanut butter *actually* go bad?
4 Fail-Proof Tips for Cooking Chickpeas Like a Pro
The award-winning chefs behind the restaurant Kismet share their top tips for how to cook chickpeas—dried or canned—like a professional.
This 30 Grams of Protein ‘Cheat Sheet’ Helped Me Start Meeting My Daily Protein Intake—Finally
This protein cheat sheet shares 10 of the best ways to consume enough protein for breakfast, lunch, and dinner.
Drinking Baking Soda in Water Can Combat Constipation and Acid Reflux—Here’s How Gut Experts Say To Try It Safely
Learn about the potential benefits of drinking baking soda daily, including relief from heartburn, indigestion, and even kidney disease.
