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

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

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

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…

Photo courtesy Tracye McQuirter Communicating our dietary preferences to restaurant staff can be challenging enough on our home turf, but when our…

Mocktails are having a major moment, and Forks Over Knives is raising a glass to the trend. The booze-free beverages are refreshing,…

Lemongrass is a foundation flavor in Southeast Asian cuisines, lending a fragrant, citrusy component to everything from light, brothy soup to hearty…

Is there anything cashews can’t do? Ever since some clever soul figured out how to soak the crescent-shaped nuts in water then…