Tahini is best known for its starring role in hummus, to which it adds deliciously nutty flavor. But hummus isn’t all that…

Editor’s Note: For more than 15 years, journalist and National Geographic Fellow Dan Buettner has studied what he dubbed the world’s blue…

When 1 in 3 Americans aren’t getting sufficient sleep on a regular basis, the obvious question is: Why aren’t we sleeping better?…

Miso, the flavorful fermented soybean paste that gives miso soup its name, has a multitude of uses in a whole-food, plant-based kitchen….

Bite-size and super-sweet with edible skins and minimal seeds (or none at all), grapes are as close to fruit perfection as it…

Beets, aka beetroots, are a highly nutritious root vegetable related to Swiss chard. Grown for both the edible leaves and root, they…

Native to southern India, jackfruit is traditionally used in spicy curries, hearty kormas, and a toffeelike pudding called halwa. In recent years,…

Kabobs, kebabs, koftas, souvlaki, yakitori, satay, grill sticks: Threading foods on skewers for easy grilling is a cooking technique that’s used around…

Stir-frying is a cooking technique that hails from China and is popular in many Asian cuisines. It calls for quickly cooking small…

Chard, also called Swiss chard, is a leafy green that comes from a variety of beets grown for the edible stems and…

Ever started a stir-fry only to realize you don’t have any fresh ginger? Or mixed up a last-minute salsa, only to find…

If there’s one bean to keep on hand in your kitchen, it’s chickpeas. Rich in fiber and B vitamins, the round, nubbly…