Courtney Davison
Courtney Davison is Forks Over Knives’ managing editor. A writer and editor on a wide range of subjects, she co-wrote a nationally syndicated advice column from 2016 to 2018 and co-authored the 2018 book Ask Me Anything: A Year of Advice from Dear Annie. She is a longtime vegan and in her free time enjoys trying new recipes and spending quality time with her cats. Find her on LinkedIn.
All Contributions from Courtney Davison (106)
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See articleA Very Vegan Valentine’s Day: 38 Romantic Recipes for Breakfast, Dinner, and Dessert
Valentine’s Day is just around the corner, and what better way to celebrate than with a lovely, heart-healthy feast? Treat your sweetie (or yourself!) to one of these festive vegan recipes for Valentine’s Day. Whether you’re lavishing on the love with a luxurious breakfast in bed, romantic pasta dinner, decadent dessert, or all of the above, […] -
See articleWhat Is Cholesterol? How It Works, Foods to Avoid, and the Truth About HDL
What Is Cholesterol? Cholesterol is a waxy type of lipid found in almost every cell of the body. A building block of animal life, cholesterol helps form cell membranes and plays a key role in the production of hormones, vitamin D, skin oils, and digestive acids. The liver makes all the cholesterol that the body […] -
See articleDo Vegans Need to Worry About Lectins? Does Anyone?
Last year, Steven Gundry, MD, released The Plant Paradox: The Hidden Dangers in Healthy Foods That Cause Disease and Weight Gain, which claimed that lectins, a type of protein in many plant foods, are the culprits behind autoimmune diseases, coronary artery disease, type 2 diabetes, and a host of other health problems. A new fad […] -
See articleMake Better (and Healthier) Pancakes and Waffles with These Tips
With a reliable mix, a couple of well-chosen tools, and a few smart techniques, you can turn out tall, tender pancakes and crisp-edged waffles any day of the week—no oil or unhealthy ingredients necessary. This cheat sheet breaks down the essentials so you can skip the guesswork, cook with confidence, and enjoy a wholesome breakfast […] -
See articlePro Tips for Creating an Epic Vegan Charcuterie Board
Think “vegan charcuterie board” sounds like an oxymoron? Think again. The grazing-board format is a perfect canvas for showing off just how colorful and delicious a plant-based spread can be. Here’s how to assemble an Instagram-ready, drool-worthy vegan charcuterie board that feels abundant, intentional, and effortless. 1. Make at least 1 thing from scratch. While […] -
See articleThe Vegan Creamery: Miyoko Schinner’s Next Chapter in Plant-Based Dairy
Photo by Megan Thompson In Brief Miyoko Schinner’s work is never done. The pioneering chef, entrepreneur, and self-described “epicurean activist” has spent decades redefining what’s possible in the world of plant-based dairy. As the founder of Miyoko’s Creamery, she helped bring artisanal vegan cheese into the mainstream. Now, with her new cookbook, The Vegan Creamery […] -
See article18 Winter Baking Recipes with In-Season Fruit
Don’t let the bare trees and gray skies fool you: There’s a veritable rainbow of juicy, delicious fruits that are at their best in the winter months. There’s also no better time to turn on the oven. We’ve rounded up our favorite baked recipes starring in-season fruits. Even sweeter, all of these recipes are whole-food, […] -
See articleWFPB and Vegan Cookbooks We Loved in 2025
This year delivered vegan cookbooks for every kind of cook: the weekday scrambler, the weekend project person, the health-focused WFPB eater, the flavor chaser, and the plant-curious beginner. Our shortlist spans all of the above. While a few of these titles aren’t strictly oil-free, they’re all fully vegan and full of ideas WFPB readers can […] -
See article‘Korean Vegan’ Joanne Lee Molinaro Dishes on Her New Book, Vegan K-Beauty Line
Change has always been central to Joanne Lee Molinaro’s journey. A former trial lawyer and onetime Paleo devotee, she went vegan in 2016 and built a global following as The Korean Vegan, blending storytelling and plant-based cooking in ways that resonated deeply with her audience. Since then, she’s expanded her creative reach, launching the vegan […] -
See articleThe No-B.S. Guide to Plant-Based Protein
It’s the question that vegans and whole-food, plant-based eaters hear all the time: “Where do you get your protein?” Given the abundance of misinformation on the subject, concern over protein deficiency is understandable—but totally unfounded in science. In this guide, we’ll review what protein is, how much protein we need, how much most people are […] -
See articleMeet the 88-Year-Old Running Toward 100 Ultramarathons
At 88, UK-based endurance athlete Paul Youd runs ultramarathons, logs thousands of push-ups a week, and spends his downtime talking to strangers about animal rights. It’s a level of activity he couldn’t have imagined in his 40s, when arthritis began limiting his mobility. “Everything was painful,” Youd says. “I tried to run back then, but […] -
See articleMassive New Study Presents Strongest Evidence Yet Linking Processed Foods to Range of Health Problems
In Brief Most of us know that potato chips, store-bought pastries, and sodas aren’t the foundation of a healthy diet. But how bad for us are these foods, really? A new review of research involving nearly 10 million participants offers some of the most compelling evidence yet that highly processed foods undermine our mental and […]
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