![](https://www.wellandgood.com/wp-content/uploads/2022/04/Maki-Yazawa-scaled.jpg?w=444)
Maki Yazawa
Food Writer
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.
Maki's Stories
Healthy Cooking
Melted Cheese and Unmelted Cheese Are Nutritionally Identical—But Here’s Why Melted Tastes Better, According to Food Scientists
"When cheese is melted, it undergoes chemical changes: the proteins and fats break down to become more fluid, and solid fat globules become liquid."
by Maki Yazawa