Ingredient IQ: Eggplant
Eggplant is part of the Solanaceae, or nightshade, family of vegetables, which also includes potatoes, bell peppers, and tomatoes. The most common…
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Ingredient IQ: Tofu
For thousands of years, tofu has been a plant-based staple in Asian cuisines. Here’s everything you need to know to confidently cook…
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Ingredient IQ: Bell Pepper
Editor’s Note: In January 2019, the Institute of Culinary Education launched the Natural Gourmet Center, a plant-centric and wellness-driven culinary arts program. We’ll be featuring…
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Ingredient IQ: Mango
One taste of a perfectly ripe mango is enough to make anyone a lifelong fan of the juicy, sunset-hued fruit. Here’s everything…
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The Beginner’s Guide to Nice Cream
Nice cream is a treat that totally lives up to its name. What Is Nice Cream? Nice cream is a sugar-free, dairy-free…
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Ingredient IQ: Okra
Okra was introduced to North America by enslaved people brought over from West Africa in the 17th century. Ever since, it has…
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Nature’s Cereal: How to Kick Up Your Plant-Based Breakfast Bowl Game
Sweet or savory, hot or cold, a breakfast bowl is the busy cook’s best friend in the morning. Here are our top…
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In-Season Produce: Your Guide to Summer Vegetables and Fruits
Buy only the best when you shop for produce this summer. Read on for a rundown of all the fruits and vegetables…
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Ingredient IQ: Basil
The hot, sunny days of summer bring out the best in this aromatic herb. Here’s how to select, store, and prepare basil…
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The Whole Grain Flour Guide
Today’s supermarkets have baking aisles that are crammed with whole grain flour choices. The tasty, nutrient-dense options are all exciting—but they can…
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How to Make Vegan Sushi at Home
Sushi is easy to make at home, and it’s a super-healthy option for snacks and meals. Plus, you can get creative and…
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Fit After 40: Tips on Becoming Your Personal Best
Like many people do, as I approached my 40th birthday, I began to analyze where I stood with my health and fitness….
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