Those curious about veganism can try switching to a plant-based diet just for lunches—and see what kinds of differences follow.
With a little advance preparation, we can fill our fridge with sweet and savory snacks made from whole foods.
The healthy, tasty, GMO-free varieties of produce that our grandparents enjoyed are making a comeback.
No longer lost in the past, ancient grains such as yellow millet, brown quinoa and black rice offer tasty, healthy alternatives.
Nutrient-dense, easily prepared soups and broths are wintertime pleasers even in southern climates.
Puddings, custards, cakes and truffles—with scrumptious vegan recipes like these, there’s no need to pass by holiday goodies.
Old-fashioned crock pots have morphed into sophisticated slow cookers that make a wider range of deliciously aromatic meal preparation fast and easy.
When kids are shown how to cook using simple recipes, they learn to love healthy ingredients and will even choose apples over candy.
The food we eat enormously affects our climate, water and soil—and we can have a say in whether our food is produced and distributed in a way that benefits us all.
Holiday celebrations, huge tables of food, and weight gain seem to go hand-in-hand, but there are fun, creative ways to prepare holiday food that add meaning rather than pounds.