How To
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How ToSee articleA Cook’s Guide to 6 Types of Onions and How to Use Them
It’s hard to imagine a world without onions. The pungent members of the allium family (which also includes shallots, leeks, garlic, and chives) have been cultivated for over 5,000 years and remain staple ingredients in every cuisine around the globe. Onions may look humble, but they have superpowers in the kitchen, with the ability to lift, […] -
How ToSee article8 Simple Hacks for Smoother, Tastier, More Interesting Hummus
As healthy foods go, hummus is in a league all its own. Kids love it. Adults crave it. (Ever found yourself eating hummus by the spoonful straight from the container?) What’s more, hummus is both easy and elegant—just as at home in a lunchbox as it is at a wedding reception. We’ve put together the […] -
How ToSee articleFonio: the Ancient West-African Grain That’s Healthy, Sustainable, and Quick-Cooking
If you haven’t heard of fonio until recently (or now), you’re not alone. For decades, the tiny seeds cultivated in West Africa since ancient times have been a “forgotten food”: That’s the official term given to heritage grains that were long neglected and underused despite their nutritional benefits. (Quinoa was once a “forgotten food,” too.) […] -
How ToSee articleHow to Encourage Loved Ones to Go Plant-Based: 7 Dos and Don’ts
After Forks Over Knives reader Gwen Jahnke saw her dad suffer two strokes, she spent more than a year encouraging her parents to switch to a whole-food, plant-based lifestyle. “Talking just didn’t work,” Jahnke says. Then, during a weeklong vacation together, Jahnke changed tack. She took her parents grocery shopping, prepared plant-based meals for them, […] -
How ToSee articleEverything You Need to Know About Chia Seeds
Tiny but mighty, neutral-tasting chia seeds boast a long culinary history, an impressive nutritional profile, and a host of uses in plant-based kitchens. What Are Chia Seeds? Chia seeds are harvested from the chia plant, a flowering member of the mint family that is native to Mexico and Guatemala. Chia was one of the four […] -
How ToSee articleThe 4 Easiest Herbs to Grow at Home, According to a Garden Expert
Growing your own herbs saves money, avoids plastic packaging, and reduces food waste, since you only cut what you need. We asked Nicole Johnsey Burke, author of Kitchen Garden Revival and founder of Gardenary, for the most goof-proof herbs to grow in your backyard bed or windowsill planter. Here are Johnsey Burke’s herb-growing picks and […] -
How ToSee articleWhat Is Freekeh?
A staple grain in the Mediterranean basin, Middle East, and parts of Africa, freekeh is a type of wheat harvested when it’s still young and green. Like all cereals in the wheat family, freekeh contains gluten proteins, making it suitable for a wide range of culinary applications. Unlike other ancient wheat varieties (e.g., Italian farro […] -
How ToSee articleWhat Are Collard Greens, and How Do You Cook Them?
Collard greens, or collards, are a leafy green vegetable like lettuce, Swiss chard, and spinach. Along with mustard greens, turnips, and cabbage, collards belong to the Brassica family of cruciferous vegetables, which are known for their nutritional and health-protective benefits. How Do They Compare to Other Leafy Greens? Collards are smooth and hearty in texture with […] -
How ToSee articleWhat Plant-Based Pros Like to Eat for Snacks
You’ve mastered the art of whole-food, plant-based breakfast, lunch, and dinner. But what to eat in between? We asked plant-based veterans what they like to nosh on so you can recreate their expert tips and tricks at home. Dr. Shivam Joshi: Classic Fruit and Nut Combo “I keep it simple. My favorite go-to snacks are […] -
How ToSee articleKnife Skills for Beginners: A Visual Guide to Slicing, Dicing, and More
Finding that it takes you more time to chop and prep your ingredients than to actually cook them into a meal? This knife skills visual guide will sharpen your slicing and dicing techniques so you can cut down on your prep time and feel confident in the kitchen. Read on to learn how to grip […] -
How ToSee articleWhat Is Cassava, and How Do You Cook With It?
“Cassava,” “yuca,” “manioc,” and “tapioca” are all names for a large, hard root vegetable that is native to Brazil. Cassava is a staple food throughout Latin America, South America, the Caribbean, and West Africa, where it is best known in fufu, a chewy, dough-like side dish made of cooked, kneaded (and sometimes fermented) cassava flesh. […] -
How ToSee articleHow to Make Vegetable Broth
When it comes to flavor, homemade broth wins out every time over store-bought and costs about a quarter of what you’d pay in a supermarket. Plus, it’s so easy to make! From full-out recipes to freestyle whatever-is-in-the-fridge combos, there’s a broth technique for every type of cook. Read on for everything you need to know […]
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