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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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I Reversed Gestational Diabetes, Lost Weight, and Overcame Allergies on a Plant-Based Diet

I used to constantly obsess over losing weight: what to eat, what not to eat, how I looked in the mirror each…

Valeria Popov gestational diabetes before after plant-based diet

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I’m Reversing Metabolic Syndrome on a Plant-Based Diet

As a young schoolteacher in the 1980s and early 1990s, I completed several Olympic-distance triathlons. I stopped competing in these events when…

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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…

summer produce guide to fruits vegetables in season

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Potato Snackers with Red Pepper Dip

Using a combination of potato types gives these lightly seasoned crisps a variety of flavors and textures. Enjoy them with semi-homemade roasted…

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Roasted Strawberry Bruschetta

This strawberry bruschetta is an eye-catching appetizer. Hummus is the surprise ingredient in these tasty toasts—it presents like a soft cheese and…

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Ingredient IQ: Lentils

If there’s one dried legume you should always have on hand, it’s no-soak, quick-cooking lentils. Read on to find out why. What…

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15 Ways to Use and Cook with Canned Beans

Beans are the ultimate convenience food: Inexpensive, shelf-stable, filling, and flavorful, they’re ready when you are to whip up easy meals in…

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After a Cancer Diagnosis, I Went Plant-Based and Transformed My Health

Before beginning this journey, I’d tried every dieting fad under the sun: Paleo, protein shakes… the list is endless. Nothing was helpful…

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Taco-Spiced Tortilla Chips

Unlike store-bought chips, these seasoned tortilla chips have no artificial ingredients and are oven-baked, not fried. And they are just as addictive….