Skills

Never buy processed, sodium-laden vegetable stock again! Chef James Smith of the Clean Eating Academy shows you how easy it is to make flavorful veggie broth for soups and stews at home.

Trust us: You will not miss the dairy in these surprisingly easy-to-make nut-based cheeses—100% vegan and 100% irresistible.

Ready to embrace the power of a completely plant-based lifestyle? Join our Go Vegan! 30 Days to a Plant-Based Lifestyle online course with instructor Julie Morris. Sign up now!

Ready to embrace the power of a completely plant-based lifestyle? Join our Go Vegan! 30 Days to a Plant-Based Lifestyle online course with instructor Julie Morris. Sign up now!

How to choose the best gluten-free pastas for your recipes.

Like the looks of this Chocolate-Crusted Pumpkin Pie? Learn how easy it is to make it with your own pumpkin purée here!

Save time in the kitchen by slicing and dicing onion quickly and safely. This video from the Clean Eating Academy shows you how.

Never buy processed, sodium-laden vegetable stock again! Chef James Smith of the Clean Eating Academy shows you how easy it is to make flavorful veggie broth for soups and stews at home.

How many times have you opened up a can of tomato paste for a few tablespoons just to throw the rest of the can away? Reduce needless waste with this simple tip from the Food Editor of Clean Eating magazine.

The right piece of equipment can make all the difference when cooking. Here, chef James Smith, a resident cooking instructor for our sister publication Clean Eating, shares his all-time favorite tools.

Elevate your dinner! We asked chef James Smith, an online cooking instructor with our sister publication Clean Eating, to gives us his best tips for thinking and cooking like a chef.

Learn how to make the right choice between canned, fresh and frozen produce.

Learn how to cut a pepper like a pro, as demonstrated by Clean Eating Academy Instructor Chef James Smith.

Pull off the perfect pairing. These expert wine selection tips will elevate your next dinner party or casual night in.

A member of the stone fruit family thanks to its stone-
like pit, this sweet-tart favorite is so much more than 
a peach wannabe. Here’s how to choose it and use it while it's in season.

Vegan chef Mark Reinfeld shows you how to create pillowy vegan meringue with aquafaba, the liquid from canned chickpeas.

Enjoy the thrill of the grill without setting foot outdoors, thanks to these easy weeknight recipes

The humble bean has plenty to offer vegetarians when it comes to nutrition and ease.

Like Singapore itself, this dish brings together flavors from many traditions.

Clean your cast-iron skillet without water with this simple trick from Chef Mark Reinfeld, the founder of Vegan Fusion and the instructor for our new online course, Vegan Fusion: Essentials of Plant-Based Cuisine.

Why zest? Citrus zest imparts more intense flavor than basic juice. Learn the proper way to use your zester and how to never run out of rinds again thanks to this simple tip.