Ever since a 17th-century Japanese innkeeper discovered some leftover seaweed soup had gelled overnight (or so the legend goes), agar has been…

Here’s everything you need to know about using the ancient grain quinoa in a modern-day kitchen, from different varieties to best ways…

Smoothie aficionados and nice cream enthusiasts swear by them, but are high speed blenders really necessary for most plant-based home cooks? After…

Zucchini is an ultra-versatile vegetable. Read on for everything you need to know about the beloved summer bumper crop, including how to…

Cooking in a small kitchen with limited tools can be tricky—but it’s not impossible! Whether you’re on the road for a business…

Hearts of palm are the delicate white stalks harvested from the inner cores of palm trees. The tender veggies have been consumed…

Sea vegetables, or edible seaweed, have been a staple ingredient in Japan, Korea, and China for millennia. Read on to learn more…

Jicama—also called Chinese yam, yam bean root, Mexican potato, fon goot, or sicama—is a root vegetable native to Mexico and Central America….

It’s hard to imagine a world without onions. The pungent members of the allium family (which also includes  shallots, leeks, garlic, and…

As healthy foods go, hummus is in a league all its own. Kids love it. Adults crave it. (Ever found yourself eating…

If you haven’t heard of fonio until recently (or now), you’re not alone. For decades, the tiny seeds cultivated in West Africa…

After Forks Over Knives reader Gwen Jahnke saw her dad suffer two strokes, she spent more than a year encouraging her parents…