How To
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How ToSee articleWhy New Potatoes Are a Springtime Must-Have—Plus a Crispy Recipe to Try
If you’ve ever bitten into a perfectly tender, slightly sweet, and ultra-creamy potato, there’s a good chance it was a new potato. These young tubers, harvested before they reach full maturity, are a spring specialty that bring a fresh, buttery taste to a wide variety of dishes. Their ultra-thin, flaky skins and smooth, firm texture […] -
How ToSee articleWhat Is Community-Supported Agriculture? How to Join a CSA
The first time I heard about community-supported agriculture (CSA) was the year after I transitioned to eating a whole-food, plant-based diet. I’d moved to a new city, and my neighbor told me about a nearby spot to pick up fresh produce brought in from a farm. In a CSA, a farmer offers a certain number […] -
How ToSee articleHow to Cook Soy Curls, a Surprisingly Healthy Meat Alternative
When I first heard about soy curls, I assumed they were ultra-processed like so many other meat substitutes. I finally read the package and found they were made of a single ingredient: whole, non-GMO soybeans, grown without chemical pesticides. I researched how they were made, and I discovered only minimal processing: soaking, cooking, mashing, shaping, […] -
How ToSee articleMirepoix 101: The Flavor-Boosting Trio Every Cook Should Know
Ready to embrace the chef’s secret to extra-delicious recipes? Say hello to mirepoix, a calibrated blend of chopped onions, carrots, and celery. Although mirepoix (pronounced “meer-PWAH”) can trace its pedigree back to the golden age of French cuisine, the savory mixture is easy to prepare—in fact, you’ve probably already made it as part of a […] -
How ToSee articleHow to Make Delicious, Healthy Popcorn Without Butter or Oil
Popcorn has a well-earned reputation as one of the healthiest whole grain snacks—provided it’s not drenched in butter or doused with salt. But achieving a flavorful bowl of salt-free, low-fat popcorn takes a little know-how. From understanding why some popcorn pops fluffier to mastering the art of getting seasonings to stick without oil, this guide […] -
How ToSee articleA Beginner’s Guide to Vietnamese Hot Pot
Hot pot, a beloved culinary tradition originating in China and celebrated across East and Southeast Asia, is more than just a meal—it’s an experience. Diners gather around a large pot of flavorful broth set on a portable burner. As the broth simmers, everyone adds vegetables, noodles, and other ingredients to the pot, creating a feast […] -
How ToSee articleHow (and Why) to Freeze Tofu
For tastier tofu that’s easier to work with, freezing is the secret weapon you didn’t know you needed. Read on to learn why this super-simple hack works and how to do it—plus, we’ll cover a few instances in which it’s best to stick with fresh tofu. How Freezing Transforms Tofu When regular (not silken) tofu […] -
How ToSee articleJackfruitful’s Jackie Akerberg on Making Plant-Based Holiday Hosting Delicious, Inclusive, and Easy
Hosting a dinner party can be daunting—especially when the guest list includes a mix of plant-based and non-plant-based eaters. Enter Jackie Akerberg, the creative force behind The Clean Vegan Cookbook and the popular blog Jackfruitful. Inspired by her mother’s knack for hosting, Akerberg has mastered the art of stress-free gatherings that bring everyone together—no matter […] -
How ToSee articleVanilla Bean Powder vs. Paste vs. Extract: What’s the Difference?
Vanilla is a cornerstone of baking, but with so many options—extract, paste, powder, and whole pods—it’s easy to feel overwhelmed. Which one delivers the best flavor? Can you swap extract for paste, and what about the seeds? To help you make sense of it all, we turned to Vanilla Table author and chef Natasha MacAller. […] -
How ToSee articleThe Healthiest Natural Sweeteners, Ranked, and How Best to Use Them
When it comes to natural sweeteners, there are a lot of tasty options to choose from. There is also a lot of confusion around them. Which ones are best nutritionally? Which ones work best as a sugar substitute? And what are some of the advantages and pitfalls of cooking with each? As a former pastry […] -
How ToSee articleWhat to Do With Leftover Quinoa: 5 Easy Meals
Quinoa achieved star status in the plant-based world for good reason: The ancient grain is packed with fiber, protein, and other nutrients. It’s also quick-cooking and ultra versatile, and it plays well with a wide array of flavors. Read on for five of our favorite ways to use leftover quinoa (or precooked store-bought quinoa), with […] -
How ToSee articleWhy Poultry Seasoning Deserves a Spot in the Vegan Spice Rack
Vegans, don’t let the name scare you off: Poultry seasoning, the blend of herbs and spices that smells just like Thanksgiving, doesn’t actually have any poultry in it. The fragrant, meaty-flavored mixture can be used to dial up the savory factor of a range of plant-based dishes, and not just during the holidays but all […]
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