Today’s Top Stories

Trending Stories
-
1Why Freezing Tofu Is a Recipe Game-Changer
-
2Serving Meat at a Climate Summit? Paul McCartney Says It’s Like “Handing Out Cigarettes at a Cancer-Prevention Conference”
-
3Miyoko Schinner Loses Bid to Buy Back Her Namesake Cheese Company: “I Didn’t Get It”
-
4This Week’s Food News: Full-Size Mycelium Holiday Roasts Hit Erewhon, The Vegan McDonald’s Opens in a New City, and Eat Just’s New Chicken Launches Nationwide
-
5Tindle Is Leaving the US. Here’s Why the Vegan Chicken Brand Is Betting Big on Europe
Get the Magazine



All things plant‑based, in your mailbox and inbox
SubscribeMust-Make Recipes

Shopping Guides
-
1An Instant Pot is the Ultimate Kitchen Multitasker: Use It to Sauté, Pressure Cook, Slow Cook, Make Yogurt, and More
-
2Non-Toxic Cookware: The Best Options on the Market
-
3Why Your Cutting Board Matters: Plastic-Free Boards for Chopping and Charcuterie
-
4These Vegan Ugg Boots Will Keep Your Feet Comfy, Cozy, and Cruelty-Free
-
5The Best Vegan Sneakers You’ll Want to Wear Everywhere




























































