Taste Test
How to Use Ube, the Healthy, Yummy, Purple Potato
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Make Every Night Pasta Night With These 19 Vegan Recipes
Cookbooks
Every Vegan Cookbook You Need This Fall
Chefs
These Padma Lakshmi Recipes Are a Master Class in Plant-Based Cooking
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Gigante Beans Are the Giant Greek Staple About to Become Your New Favorite
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The Best Chili Doesn’t Need Any Beef
Nutrition
Tofu vs. Tempeh: What’s the Difference? And Which Is Better for You?
Chefs
Guy Fieri’s Best Vegan Recipes
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TikTok Made Me Do It: Viral Quesadilla Hacks
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More Than Just a Latte, Chai Spice Is a Fall Must for Cooking and Baking
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Take a Break From Spinach and Give Bok Choy a Try
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Gumbo and Beyond: These Vegan Okra Recipes Will Make You Fall in Love With the Vegetable
Taste Test
How to Make Kylie Jenner’s Go-to Bone Broth Without Any Bones
Celebrities
From DIY Chili Stations to Vegan Ranch: How Tabitha Brown Does Tailgating Season: “Baby, It’s Very Good.”
Nutrition
What are the Benefits of Miso Soup? Plus, How to Make This Traditional Japanese Dish Vegan
Taste Test
We Put Ketchup in Everything—And You Should, Too
Taste Test
Peruvian Staples From Ceviche to Lomo Saltado Get a Plant-Based Makeover
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From Tortellini to Soup to Butter Beans, Vodka Enhances the Flavor and Richness of These Vegan Recipes
Taste Test
Expert Tips for Making the Best Refried Beans: Cook Low and Slow and Don’t Skip the Seasoning
Taste Test
How to Make the Best Steak Frites—No Beef Required
Taste Test
Don’t Throw Out Your Broccoli Stems, Make These 7 Tasty Recipes Instead
Taste Test
Start Your Day Right With These Fall Breakfast Recipes
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How to Cook With Parsnips, From Creamy Curry to Homemade Crisps
Taste Test
How to Cook With Plantain, the Quintessential Caribbean Ingredient
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