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How ToSee articleCocoa vs. Cacao vs. Dutch-Processed: What’s the Difference—and Does It Matter?
If you’ve ever paused mid-recipe wondering, “Can I use cocoa powder instead of cacao?” or “What even is Dutch-processed cocoa?”, you’re not…
How ToSee articleMeet Shiso, the Japanese Herb That Tastes Like Summer
If you love the bright, bold flavors of basil, mint, and cilantro, chances are you’ll be smitten with shiso, an aromatic herb…
ShoppingSee articleTop Tools to Turn Your Kitchen Into a Healthy Ice Cream Parlor
Making your own fruit-based ice cream (aka nice cream) is a total game-changer, especially during warmer months, delivering a restaurant-quality frosty treat…
MovementSee articleA Beginner-Friendly Swim Workout You’ll Actually Enjoy
If your only memory of swimming for exercise is gasping through a few punishing laps before calling it quits, it’s time to…
NutritionSee articlePrediabetes in Teens Is on the Rise. Here’s What Parents Should Know
Once considered adult-onset conditions, Type 2 diabetes and prediabetes are now increasingly showing up in children and teens, a trend that has…
Success StoriesSee articleI Struggled With Obesity My Whole Life—Until I Went Plant-Based
I began struggling with obesity before the age of 10. Even though I ate moderate amounts of food, I couldn’t seem to…
PeopleSee article13 Years Plant-Based: The Most Important Lessons I’ve Learned Along the Way
Editor’s note: After adopting a plant-based diet in 2012, Tim Kaufman reversed multiple chronic conditions and lost nearly 200 pounds, a remarkable…
How ToSee articleOur Favorite Nonstick Kitchen Tools for Easy Oil-Free Cooking
Eating whole-food, plant-based means cutting out as many ultraprocessed foods as possible—including oil. Despite popular claims that some oils, such as olive…
NutritionSee articleOmega-3s, Explained: What Plant-Based Eaters Should Know
Need clarity on where omega-3s fit into your whole-food, plant-based diet? We dug into the research and spoke with James Loomis, M.D.,…
How ToSee articleWhy Vegan Cooks Swear by Kala Namak (aka Black Salt) for Adding Eggy Flavor Without Eggs
Most vegan egg replacements of yore did a good job mimicking eggs’ look and consistency but lacked the rich umami flavor that…
How ToSee articleTracye McQuirter Shares Her Best Vegan Travel Tips From a Year Abroad
Photo courtesy Tracye McQuirter Communicating our dietary preferences to restaurant staff can be challenging enough on our home turf, but when our…
NutritionSee articleDiet and Breast Cancer Risk: Why a New AMA Policy Could Be a Game-Changer
In a move that could reshape the nation’s approach to breast cancer prevention, the American Medical Association has approved a new policy…
