A quick steam bath removes any lingering bitterness and softens the texture. Win-win!
Make the most flavorful tofu of your life with a little help from your countertop convection oven.
Say goodbye to bland, disappointing breakfast tofu for good.
They passed the Official Test of a Pizza Roll: They burned the shit out of my mouth.
Meat doesn’t always equal flavor, particularly when we’re talking about broth.
If you're a baby vegetarian, lentils will be your new best friend.
Those iconic red-and-yellow bottles hold the salty, funky, borderline stinky ingredient you've been looking for.
Too often, the default is a single oily portobello mushroom cap with some raw sliced vegetables.
You should be eating rabe, and the world is full of it—especially right now, in the flush of spring.
You only need three ingredients, a sharp knife, and a very hot skillet.
Instead of one, uniform texture throughout the entire onion, the edges get charred and caramelized.
Instead of blanching and then flavoring, the beens are simmered in a mixture of stock and butter.
The puffy tofu morsels are essentially sauce sponges that crisp up with very little work on your part.
There are a lot of good reasons for decreasing the amount of animals you eat, and a bunch of clever ways to do it.
Brussels sprouts were more popular than anyone could have anticipated.
You can even use hot sauce to create a longitudinal fissure, if you're so inclined.
All you really need to make a creamy vegetable soup is fat, vegetables, and some sort of liquid.
Impossible burger? More like "Impossible to pry off the pan!"
It's the king of cold soups—and it tastes even better than it looks.
Cooked cucumbers are vastly, if not criminally, underrated.