As the icon of vegetarian dining approaches its 50th anniversary, the pioneering collective-run restaurant passes ownership to a new generation
From pickled ramps to sous vide carrots, the Appalachian chef channels science and heritage to craft sustainable, seasonal cuisine
Everything you need to try from the most vegan-friendly food lineup in the festival's history
"We just thought, man, there’s pretty much nobody out there who was making a vegan ice cream sandwich or novelty that we thought was really, really good," says co-founder Ed Cornell
How Brooklyn-made, plant-based mozzarella NUMU is capturing the attention of picky pizzaiolos
At her breakout restaurant in New York City, the Richmond, Virginia-born chef is invested in showcasing healthier alternatives to treasured dishes – without compromising
The acclaimed pastry chef heard a lot of people say that they’d never had a good vegan croissant. She decided to change that.