Plant-Based Parenting: Upping the Cool Factor for Your Kids
Lean Green DAD Cory Warren dishes out sage advice for getting your kids on board with a plant-based diet. Your health, the…
see article
see article
How to Order a Healthy Plant-Based Meal from Any Restaurant Menu
Editor’s Note: For more than four decades, Dr. Dean Ornish has directed revolutionary research proving that lifestyle changes can often reverse the…
see article
Blanching 101: How to Blanch Vegetables and Fruits
Want to speed up your prep work, shorten your time in the kitchen, and make your fresh produce last longer in the…
see article
Ingredient IQ: Dandelions
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….
see article
How to Chiffonade
Chiffonade (pronounced shiff-oh-NOD) is one of those culinary terms that sounds complicated and intimidating, but it’s actually an easy slicing technique to…
see article
Which Knives to Use for What (tips from chef Amanda Cohen)
You’d probably expect chef Amanda Cohen to flourish an impressive array of knives as she prepares the dishes at Dirt Candy, her…
see article
5 Ways to Reduce Food Waste At Home By Using What You’ve Got
Americans waste 150,000 tons of food a day—almost one pound per person—according to a study published last April. What’s more, the biggest…
see article
How to Build a Better Vegan Sandwich
Turn the ultimate convenience food into the ultimate healthy meal with these flavor-boosting sandwich ingredient ideas. Choose whole grain bread. High in…
see article
How to Use Beans as a Meat Substitute in Any Recipe
Choosing a plant-based diet doesn’t mean giving up the meat-based dishes you love. On the contrary, there are lots of plant foods…
see article
Ingredient IQ: Nutritional Yeast
Think of nutritional yeast—or nooch, as fans like to call it—as the Parmesan of the plant-based food world. Made from yeast cultures…
see article
How to Make Oil-Free Vinaigrettes
The classic recipe for a vinaigrette is pretty simple: one part vinegar to two or three parts oil. So, what do you…
see article
Ingredient IQ: Ginger Root
Fresh ginger root lends a distinctive zing to a variety of cuisines from Asia to South America. The tan, knobby root is…
see article