Guides

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

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.

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

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.

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.

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

Chef Mark Reinfeld, the founder of Vegan Fusion shows you how to easily incorporate heart-healthy chia seeds  into your daily diet.

Looking to streamline your cooking routines? Check out these expert ideas.

Maple syrup is a versatile ingredient — adding sweet flavor to desserts and savory dishes. Check out these organic varieties.

A high-quality knife is an essential tool that will speed up prep time. Here are some of the best knives on the market.

The VT staff indulged their sweet tooth by tasting five fantastic vegan chocolates.

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.

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.

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.

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.

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.

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.

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.

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.

Okra’s popularity extends throughout the Mediterranean, Southeast Asia, and the Southern United States. When cut, the ridged okra pod oozes a sticky substance that thickens stews, such as Creole gumbo or Middle Eastern bamya. Here's how to choose it and use it while it's in season.