10 Sustainability Certifications to Look for When Shopping
Eco-conscious shopping can be hard. Here are ten common labels and what they mean.
Eco-conscious shopping can be hard. Here are ten common labels and what they mean.
Author and activist Sandra Ann Harris shares the basics on what to do and why it matters
A Glossier exec confirms to Vegetarian Times that all future product releases will be vegan as well as certified cruelty-free
Professional snowboarder Jeremy Jones has devoted his life to slowing climate change and 'saving winter' – through an organization he founded and his own diet
Dr. Neal Barnard gives us the deets on vitamin D
When pasta and soup combine, it's a beautiful thing
In the U.S. food expiration labels are inconsistent, assigned by the manufacturers themselves, and kind of confusing. Before you toss products from your cupboard or fridge, learn a little more about what the dates really mean.
Give this easy, healthy, tasty toast with homemade pea-avocado-kale hummus a chance
We revisit the throwback app phenom known as the Bloomin Onion – and give it a vegan update
This version of the Syrian roasted red pepper dip is sweetened with a date to avoid refined sugars.
Lottie Bildrici's cookbook, "Running on Veggies," is full of healthy meals for the athletically-inclined
Florals for spring? Groundbreaking. Artichoke hummus for spring, however? Actually genius.
The activist investor is pushing McDonald's to move faster on animal welfare commitments
Fridges can get gross. TikTok's green cleaning expert @ACleanBee explains what to do.
Trying Whole30 can help you figure out if you're gluten intolerant or have other food sensitivities
The margarita is America's most popular cocktail and it's easy to understand why
This Swiss-inspired fondue conjures all the flavors of a traditional cheese fondue — the nuttiness of the cheese and sharpness of the garlic and wine — with none of the animal products
If you're wondering what agave syrup is and why it's so popular, we have your answers
Dining slopeside? Veggie chili will be there for you.
“I created it because I love pizza," says chef-owner Alex Koons. "And I know that I can make pizza as good as any other pizzeria.”
We love kale, but we think it's time we see other greens
These sesame green beans are a lovely, snappy side dish that can be served hot or cold
This toy collection reminds kids they'll be judged on how "well" they are perceived to be, even if they have limited ability to buy or access the trappings of "wellness"
Chef and #GirlDad David Nayfeld shares two recipes that get 3-year-old Helena's stamp of approval
When Jared Simons announced his Los Angeles restaurant, Taco Vega, planned to close, customers came out in droves to support the business. It was enough to put off the imminent shutter, but will it last?
NFT stands for gNarly French Truffle
Scientists have found that eating just one avocado a day may be linked to significantly lower levels of 'bad' cholesterol
This one-pan dinner is ideal when you want something like a salad, but also warm and not exactly a salad
The humble orange is big on health bennies
Yes, making your own vegan Kewpie mayo involves MSG. No, that shouldn't scare you.
Next time someone says you need to eat meat to get enough protein, give 'em a guava
There’s no need to order takeout from your neighborhood trattoria when this easy pasta gets dinner on the table in no time
César Vega, VP of food design at Motif FoodWorks, is at the forefront of developing technologies to create new plant-based foods
You can't judge a salad by its looks – but this radicchio salad is really pretty
Making this cake will take a little bit of patience and care – but then, all great relationships do.
Grab a ladle and some cornbread – we've got a big pot of the best vegetarian and vegan chili recipes for you to try
For Valentine's Day, this darling pink pasta is the way to our hearts (and there's no artificial color involved)
This flatbread goes to unexpected places – marinated apples and a spinach pesto commingle with the roasted mushrooms – but the result is a lovely first course or main dish
Impress your Valentine by mastering the art of making your own chocolate-dipped strawberries, oranges, pretzels, and more
Sugar shacks – and their hearty meals – are an iconic Canadian tradition. We speak with Simon Meloche Goulet, chef and owner of La Cabane à Tuque, about creating one of the first fully vegan sugar shacks in Quebec – and his "even more warm and cozy" plans for the coming season.
Give Joan Jett and PETA a pizza your heart
As the planet warms, wine regions like Napa are being forced to make some major adaptations
If stress, meds, or hormonal shifts have zapped your sex drive, these natural fixes may rev it back up.
It's ok to care more about dip than the game
Give your usual hummus the night off
Up your snack game with these gluten-free, healthier-than-you'd-think bites
The super-popular food elimination program wasn't built for vegans and vegetarians. That's changing with the new Plant-Based Whole30.
Critics say the way we talk about the 'Mediterranean Diet' unfairly positions white and European food as 'better' than other healthy food traditions from around the world
Come in from the cold and cozy up with this sweet treat
Gorgeous, gorgeous girls love to salt their food
Actress and wellness entrepreneur Kate Hudson has launched a plant-based smoothie menu available at cafes across the U.S. featuring her INBLOOM holistic nutrition products
Macaroons make everything better (and they're gluten-free, too)
Your dairy-free snack pack has a new addition. Babybel Plant-Based is launching a soy-free, nut-free, gluten-free vegan cheese option in stores across the U.S.
Time to use your noodle
When the pandemic triggered a spike in discrimination and fear-mongering against Asian Americans, food influencer Stevie Vu created a space to share facts, food, and community online to support local businesses in Houston's Chinatown and beyond
Want a cute kitchen project to make for (or with) your Valentine? These chickpea polenta hearts should do the trick.
Things are getting a bit steamy in here
There are no wrong decisions when it comes to making nachos
This orzo risotto is packed with texture and flavor from the mushrooms and chard – and it's kind of good for you, too.
Plant-based versions of traditional dishes to welcome the Year of the Tiger
What does 'processed food' really mean? And is being processed actually a problem?
Give your usual roasted Brussels an update
The only good billionaire has issued grants to 18 organizations addressing the climate crisis as a social justice issue
The ideal weeknight dinner: super good and super quick
Creators of the park-themed NFTs are using Ethereum, a blockchain that has frequently been criticized for its environmental impact
"We have passed this down by word of mouth from generation to generation on my maternal side," says Angie Lintott. "Each New Year, this dish brings our family together."
It's peak 'curl up under the blanket and read' season. These 12 books with food and drink themes are worth sinking your teeth into.
What to sip when you're skipping the booze
We're breaking down the types of tofu, from silken to sprouted, along with dishing out tofu knowledge and tasty recipes
Join health and nutrition expert Ashley Kitchens as she coaches us through four weeks of positive (and attainable!) lifestyle changes for the new year
This twist on a Polish tradition sees us baking the vegetarian pierogi rather than frying them. It can easily be made vegan, too.
Vegetarian enchiladas are one of those foods that have a direct line to the comfort and nostalgia centers of the brain.
You've heard us talk a lot about 'nooch.' Here's what it is and how to use it.
"Taking out dairy and focusing entirely on plants opened up a whole new world for us,” says the brand's chief chocolate maker
Avoid the nonsense "hacks" – here's what actually works
Veganuary has grown from a kitchen table challenge to a global phenomenon
From cheese plates to salads, this lively citrus chutney is surprisingly versatile
“I want to have fear-free culture in my kitchen,” she says of her staff, many of whom are, like her, first-generation immigrants. “I want to give them the support that I didn’t receive.”
What's the hot sauce in your bag (swag)?
A specialty of Mexico’s northern state of Sinaloa, chilorio is a dish served in almost every restaurant there.