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Watch this video to learn the easiest way to peel and cut a mango like a pro.

Chef Roberto Martin shares his favorite culinary pairing, tangy mango with the heat of chili powder, perfect for barbecues and warm days.

Get tips for using gluten-free flour for baking, thickening sauces, and dredging proteins. Learn how to make your own and how to keep it vegan.

Watch this video to learn how to peel ginger like a pro.

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Learn how to shop for nuts, one of the best sources of good quality fats, fiber and protein, and Omega 3, from Natural Gourmet chef instructor Celine Beitchman.

Emily von Euw, blogger at This Rawsome Vegan Life, author of 100 Best Juices, Smoothies, and Healthful Snacks, shares her favorite culinary pairing: cantaloupe and vanilla.

Our favorite summer treat? A scoop or two (OK, three) of sorbet. VT staffers dug into pint after pint of the frozen dessert to choose a few of the best. Here's why we reach for these super-cool choices.

Summertime, and the livin’ should be easy. So, simplify your grooming routine, and get your (sun-damage-free) glow on 
with an assist from these healthful hacks and naturally sourced goods.

Whether you're lactose-intolerant, follow a vegan diet, or just want to switch it up, non-dairy milks make a tasty and versatile addition to try. There are many varieties on the market today—we aren’t limited to just soy milk anymore. While the milks may come across as straightforward, here's some important label lingo to know.

An oasis of wellness in the downtown Arts District of Los Angeles, The Springs welcomes stressed urbanites. The one-stop shop for healthful, sustainable living encompasses an organic juice bar, a 40-person yoga studio, a spa and wellness center, a vegan wine bar, 
and a raw vegan restaurant. Here's why you should go.

The omega-3 fatty acids DHA and EPA support brain and heart function, maintain vision, improve mood, and control inflammation. Here's what to look for (and what to avoid) when shopping for vegetarian supplements.

Grocery shopping can be intimidating for new vegetarians: off-limits ingredients abound, and questionable products seem to lurk in every aisle.  When in doubt, use this handy cheat sheet—and learn how to replace non-veg items with suitable substitutions.

Skip the juice bar! You can whip up your own cool, refreshing drinks at home with these easy-to-use juicers. Here's why VT editors are into them.

Does nuking your frozen veggies or leftover pizza zap the nutrients out of it? We investigate—and provide must-know tips to boost nutrition and safety.

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Looking to replace conventional white sugar, brown sugar, or corn syrup with alternative sweeteners? Below are a few key pointers for choosing the best ones.

Food trucks are making way for bicycles as a nimbler, greener vehicle for mobile meal service. Employing souped-up bikes—and even trikes—food entrepreneurs are delivering culinary pleasures to peckish pedestrians. Here’s a tasty selection.

Got a super-tasty and creative way to top your meatless patty? We want to hear about it! Share your comment below, and see what others have to say. Our favorite responses will be published in the next issue of the magazine.

Our food editor explains how she fell in love with taking online classes—and how she created VT's first online cooking course: Gluten-Free Vegetarian Cooking.

Calling all home cooks: VT has teamed up with Chef’d to make cooking and enjoying our chef-created, kitchen-tested, editor-approved recipes easier than ever. You choose the recipe, and Chef’d delivers the ingredients straight to your doorstep. To inspire you to get cooking, we're hosting a MEETUP FOR MEATLESS MONDAY GIVEAWAY! One lucky winner will receive a year's subscription to Vegetarian Times, plus two VT/Chef’d Boxes, plus two more VT/Chef'd Boxes to give to two friends. Each VT/Chef'd box contains ingredients for your choice of two meals, two servings each!

Each month, we highlight a different reader's "vegiversary"—the anniversary of when they went veg. Read this one, then share yours for a chance to be featured in the magazine.

Here at VT, we’re always on the lookout for the latest-and-greatest vegan cheese. Kite Hill. Treeline. Dr-Cow. We've devoured it all. Our current obsession? Miyoko’s Creamery. The aged cashew-based goodies made by vegan DIYer and cookbook author Miyoko Schinner elevate any cheese plate, sandwich, pasta dish, or straight-up snack attack.

What do you do when you're planning a party menu and find out two of the ten guests are gluten-intolerant? Our food editor scraps all her ideas and creates a new, totally gluten-free menu! Get her tasty recipe ideas here and in our new 8-week online Gluten-Free Vegetarian Cooking Course.

Planning a summer camping trip or picnic at the beach? Pack one of these portable grills for flame-kissed veggie burgers and skewers wherever you roam. (P.S.: They’re great for small patios too.)

Fresh summer produce is on the verge of running rampant. Hurray! There are endless, easy ways to incorporate variety, color, and vibrant flavors into your warm-weather cooking. Follow these tips for using seasonal fruits and veggies—whether you picked them up at your neighborhood farmers' market or your own rooftop garden.

Our food editor explains how she learned to cook and bake gluten-free like a pro—and how she put together our new 8-week online Gluten-Free Vegetarian Cooking Course to help you make your own easy, healthy gluten-free recipes too.

Nestled in a lush tropical valley in Costa Rica, this hotel and restaurant is so much more than a place to enjoy plant-based meals with flair. It’s also a sanctuary for nearly 350 rescued animals. Here's why we're in love.

It wasn’t so long ago that we began blaming fat for all the things that ail us, leading to widespread fat phobia and the proliferation of lower-fat foods on store shelves. Yet opting for low-fat or fat-free items might be hurting, not helping, our health and weight-loss efforts. Here's why.