Weekly Features

At a loss for what to eat instead of meat? We have you covered with our quick guide to all things plant-based meat.

A combination of desire, technology, and creativity has allowed for food manufacturers and home cooks to create nearly every variety of dairy product imaginable without the use of any animal products. Plant-based butter? Yep. Plant-based ricotta? Yep. What about plant-bas...

In honor of Black History Month, we are celebrating the culinary influence and agricultural innovations made by Black Americans. What is even more remarkable about these achievements is that many of them were made during periods of intense racial discrimination. But despi...

Plant-based bacon will not exactly replace the meaty, fatty, porky flavor of bacon; but it doesn’t have to. Using eggplant, mushrooms, rice paper, and soy products lets you recreate and enjoy the essence and texture of bacon without the unhealthy baggage associated with p...

Pulses are one of the healthiest categories of plant-based ingredients you can find. They are naturally low in fat and sodium, contain no cholesterol, and are great sources of protein, iron, potassium, and fiber. But pulses are also good for the world, serving as an affor...

In honor of American Heart Month, we’ve put together a list of tips to help you eat your way to a reduced risk of heart disease.

This Monday, we’re offering tips to help you get your kids to eat more vegetables, fruits, grains, and legumes.

This Monday, combat meat cravings by making smart substitutions that capture the essence of meat—minus the animal. We’ve got five unexpected tips, as well as corresponding recipes, to help you cook up delicious dishes that are better for your health and the environment.

Will Jamaican jerk tofu take the top spot again, or will it be dethroned by mushroom pie, veggie meatballs, or carrot cauliflower stew? Read on to find out.