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How ToSee articleFestive and Light: Dietitian-Created Holiday Mocktail Recipes
JUMP TO RECIPES: Mocktails often rely on sugary syrups and lots of juice, but a lighter touch can be just as delicious. Developed by a registered dietitian, these festive holiday mocktail recipes use modest amounts of juice alongside tea, herbs, citrus, and whole fruits to build delicious, layered flavor. Whether you’re hosting a gathering or […] -
How ToSee 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 […] -
How ToSee 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 […] -
How ToSee articleHow to Make Perfect Instant Pot Beans, Every Time
Ready to take your Instant Pot beans to the next level, or just get your next batch just right? Here are the tips and tweaks that make all the difference between a good pot of pressure-cooked beans and a great one. 1. Make the soaking process work for you. One of the Instant Pot’s biggest […] -
How ToSee articleKombu 101: The Seaweed Secret Behind Japan’s Most Delicious Dishes
If there’s one sea vegetable you should always have on hand, it’s kombu, the dried strips of kelp that are an essential component of Japanese cuisine. “Kombu brings umami, that subtle, yet deep savory taste that ties everything together and enhances other flavors without overpowering them,” says Namiko Hirasawa Chen, founder of the Japanese recipe […] -
How ToSee articleThe Cooking Hack That Makes Stainless Steel Pans Work Like Nonstick
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 with anything else. The versatile, practically indestructible cookware distributes heat evenly and stands up to high temperatures that can cause nonstick coatings to break down and other metals to warp. The one drawback […] -
WellnessSee articleWhy I Tell All My Heart Patients to Try Meditation
In Brief As a physician specializing in heart health, I often meet patients with cardiovascular disease who are also grappling with chronic stress. The demands of modern life—managing a demanding job, navigating family responsibilities, or coping with health challenges—can take a significant toll on the heart and blood vessels. For these patients, I emphasize meditation […] -
How ToSee articleHoneynut: How a Star Chef and a Plant Breeder Made the Perfect Squash for Roasting
In Brief What do you get when a scientist and a star chef collaborate on a new variety of butternut squash? Honeynut: the butternut hybrid that’s smaller, denser, and more concentrated in flavor. Here’s the scoop on how the Honeynut came to be the vegetable phenomenon it is today, plus tips on how to select, […] -
How ToSee articleWhy You Should Always Have Soba Noodles in Your Pantry
In Brief If the pasta selection in your pantry doesn’t already include a package or two of soba noodles, it’s time to add some to your stash. Hot or cold, lightly dressed or swimming in a savory broth or sauce, the thin, tan strands are a great option for fast weeknight meals. (Most types of […] -
How ToSee articleHow to Get More Science-Backed Plant-Based Goodness in Your Google Results
Want to see more science-backed, plant-based content in your Google results? Add Forks Over Knives to your Preferred Sources on Google! Earlier this month, Google rolled out a new feature called Preferred Sources, which allows you to select which outlets you most want to see when you’re searching for news: Instead of leaving it all […] -
How ToSee articleEdamame: How to Buy, Store, and Cook the Beloved Green Soybean
In Brief Mention edamame and most people’s first thought is the whole, steamed pods that are so much fun to eat in Japanese restaurants. But ever since frozen bags of shelled edamame became common in North American grocery stores in the 1990s, the protein-rich green soybeans have become a beloved ingredient in recipes, especially among […] -
How ToSee articleVeggie Steaks That Steal the Show: Easy How-To and 11 Flavor-Packed Recipes
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 veggie steaks for a hearty, satisfying (dare we say “meaty”?) main dish that lets vegetables take center-plate. Simply follow the step-by-step instructions below; then serve your creations steak-house style with a baked sweet […]
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