If there’s one sea vegetable you should always have on hand, it’s kombu, the dried strips of kelp that are an essential…

Ask any chef or home cook who uses stainless steel pans, and they’ll tell you they wouldn’t sauté, sear, braise, or stir-fry…

In Brief As a physician specializing in heart health, I often meet patients with cardiovascular disease who are also grappling with chronic…

In Brief What do you get when a scientist and a star chef collaborate on a new variety of butternut squash? Honeynut:…

In Brief If the pasta selection in your pantry doesn’t already include a package or two of soba noodles, it’s time to…

Want to see more science-backed, plant-based content in your Google results? Add Forks Over Knives to your Preferred Sources on Google! Earlier…

In Brief Mention edamame and most people’s first thought is the whole, steamed pods that are so much fun to eat in…

There’s nothing like taking a bite of a thick, tender, juicy steak—a veggie steak, that is. And there’s nothing easier than roasting…

If you’ve ever paused mid-recipe wondering, “Can I use cocoa powder instead of cacao?” or “What even is Dutch-processed cocoa?”, you’re not…

If you love the bright, bold flavors of basil, mint, and cilantro, chances are you’ll be smitten with shiso, an aromatic herb…

Eating whole-food, plant-based means cutting out as many ultraprocessed foods as possible—including oil. Despite popular claims that some oils, such as olive…

Most vegan egg replacements of yore did a good job mimicking eggs’ look and consistency but lacked the rich umami flavor that…