Curry World Tour
Explore the world of curries with these recipes to guide your way
Skills
Skills
Love Me Tender
Turn to the gentle heat of poaching to transform the texture of your favorite foods
Kitchen Chameleon
When is a skillet not a skillet? When it's being used as a paella pan, wok, saucepan, or baking dish to make tasty one-pot entrées.
Canning Tips & Tricks
Whether you're new to canning or experienced with preserving food, these canning tips and tricks will help simplify the process.
Kitchen Confidential: Q & A with Richard Landau & Kate Jacoby
Check out BY Amy Spitalnick's author page.
Fondue Dippers
Ligher ingredients put a fresh spin on a party favorite.
Steaming Tips
To lock in a food's color, flavor, and nutrients, just add steam
Slice/Bake
Homemade icebox cookie dough makes holiday baking a breeze
Best Tools for Mashing Potatoes
How to get luscious mashed potatoes every time!
Eat Light Tonight
Put a little healthy in your holiday season with these five easy dinners.
Ask a Chef: John Cochran
Check out Patricia Bates's author page.
Taste Test: Faux Turkey Faves
Check out Vegetarian Times Editors's author page.
Baker’s Choice
Take your pick among these kneading techniques to make tender, chewy homemade breads
Ask a Chef: Aaron Woo
Check out Vegetarian Times Editors's author page.
Just Add Liquid
Deglazing is as easy as sizzling a little wine, broth, water, or alcohol in a skillet or pan
Ask a Chef: Alicia Walter on cutting squash
Check out Vegetarian Times Editors's author page.
The Jazzy Vegetarian: Q&A with Laura Theodore
As a veg viewer, are you constantly having to tune out non-veg segments of TV cooking shows?
Braising Basics
Check out BY Fiona Kennedy's author page.
Take the Plunge
Learn how blanching-a quick dip in boiling, then ice-cold watercan give fruits and veggies better color, flavor, and texture
Hot Off the Press!
Panini can be so much more than grilled cheese sandwiches
Pantry Raid: Zucchini
Check out Vegetarian Times Editors's author page.
Quick-Start Sourdough Breads
Get tangy flavor for baked goods in half the time
Countertop Grill Guide
Enjoy the thrill of the grill without setting foot outdoors, thanks to these easy weeknight recipes
Ask a Chef: James Rucker
How can I satisfy a craving for a homemade fruit Popsicle without the muss and fuss?
Navigating Farmers’ Markets
How to score the best produce at your farmers' market
Summer’s Best DIY Ice Cream Recipes
Whether you're doing dairy or seeking a vegan option, cool off with one these refreshing homemade ice cream, sorbet or gelato recipes.
DIY Yogurt
Always wanted to make homemade yogurt? Here's how—and why
Ask a Chef: Aaron Ash
We asked Aaron Ash, chef and founder of Gorilla Food, a raw, vegan, organic eatery in Vancouver, British Columbia, who's famous for his "New"dles.
Ask a Chef: John Lenhard
How can I create a vegan Caesar salad as bold and sassy as the original?
Pantry Raid: Arborio Rice
Check out Vegetarian Times Editors's author page.
Ask a Chef: Kevin Archer
How can I create a cream-free base for creamy soups and sauces?
Stock Options
The top chef at legendary Greens Restaurant tells you how to make your own vegetable stocks
Ask a Chef: Charlie Barra
How can I find great wine on a budget?
Pantry Raid: Walnuts
Check out Vegetarian Times Editors's author page.
High on Dry
Make your own fruit and veggie chips with a food dehydrator and these easy recipes
Ask a Chef: Isa Chandra Moskowitz
Check out By Christine Richmond's author page.
Ask a Chef: Claire Criscuolo
Check out Vegetarian Times Editors's author page.
A Finer Grind
The five best spices to roast whole and crush to order
Sushi Party
Roll up the fun with this easy dinner menu
Wild About Waffles
Elegant variations on the breakfast and brunch classic
Hummus Perfection
Discover the secret to great homemade hummus from an artist who learned it from the Bedouins
Passport to Flavor
A vegetarian cook's guide to navigating ethnic markets
Frozen Assets
Get sun-kissed summer flavor all year long when you preserve the season's bounty in your freezer
Ask a Chef: Jona Silva
Check out By Marla Seidell's author page.
Smokin’ Good!
Get flame-kissed flavor right in your own kitchen.
Q&A with My Sweet Vegan Author & Blogger Hannah Kaminsky
Got the back-to-school blues? My Sweet Vegan author and food photographer Hannah Kaminsky is just the girl to cheer you up.
Pantry Raid: Black-Eyed Peas
Check out Vegetarian Times Editors's author page.
Pantry Raid: Artichoke Hearts
Check out Vegetarian Times Editors's author page.
Ask a Chef: Norman Weinstein
Check out Vegetarian Times Editors's author page.
Taste Test: Vega Bodacious Berry Shake & Go Smoothie
Check out Vegetarian Times Editors's author page.
Chop, Chop!
Learn how to slice, dice, mince, and chiffonade like a pro
Pantry Raid: Quinoa
Check out Vegetarian Times Editors's author page.
Q&A with Ethnic-Market Maven Terry Hope Romero
Here, the blogger (veganlatina.com), author, and kitchen maestra shares her tips for navigating your local Latin market.
Ask a Chef: Yashoda Naidoo
Check out By Neal Webster Turnage's author page.
Roux How-To
Get to know a French recipe starter that's an integral part of rich, saucy dishes
Gai Lan with Vegetarian Oyster Sauce
Check out Vegetarian Times Editors's author page.
Ask a Chef: Melisser Elliott
Check out Aurelia d'Andrea's author page.
A Cook’s Guide to Mushrooms
From basic buttons to exotic enokis, mushrooms are flavor and nutrition all-stars
Taste Test: Dr. Fuhrman’s Green Longevity Drink
Check out Vegetarian Times Editors's author page.
Ask a Chef: Tal Ronnen
Check out Michael Kaminer's author page.
Ask a Chef: Karyn Calabrese
Check out Vegetarian Times Editors's author page.
Deep Sea Treasures
Dive into the delicious possibilities sea vegetables offer
Ask a Chef: Tanya Petrovna
Check out Vegetarian Times Editors's author page.
Naturally Sweet
Holiday goodies get a wholesome makeover.
Ask a Chef: Kelly Keough
Check out Neal Webster Turnage's author page.
Comeback Kid
Have no fear, the new, improved pressure cookers are here
Ask a Chef: Katy Coonfield
Check out Vegetarian Times Editors's author page.
How to Buy Healthy Bread
Not all loaves are created equal. Here's what you need to know.
Crêpes 101
Fancy or plain, crêpes are a cinch to make at home
Ask a Chef: Devra Gartenstein
Check out Vegetarian Times Editors's author page.
10 Tips to Navigate the Local Farmers Market Like a Pro
How to make the most of your next trip to the farmers' market
Ask a Chef: Hollis Church & Mollie Moran
Check out Hillari Dowdle's author page.
Ask a Chef: Ann Gentry
Check out Vegetarian Times Editors's author page.
Jam Session
4 easy-to-make fruit spreads that'll tempt novices and experts alike
Cooking With Leeks
Long, lean, and green, leeks are so much more than mere members of the onion family
A Purist’s Guide to Olive Oil
New regulations and some shopping savvy can help you find an oil that makes the grade
Pan for All Seasons
Rediscover cooking in a cast iron skillet
Tips and Recipes for Breadmaking Success
Tips for Breadmaking Success