Eliminating Food Waste One Recipe at a Time
In her new book, Eat It Up!, chef Sherri Brooks Vinton gives us creative ways to use up leftover food
food and drink
The Greening of K–12 Cafeterias
School cafeterias are improving how and what they serve their students
It's Alive: A Guide to Some of the Best Fermented Food and Drink on the Market
Fermentation is in, thanks to new research on the benefits of having a healthy gut biome
In this story:
food and drink
A Simple Cookbook for Aspiring Vegans
In "Raw. Vegan. Not Gross," chef Laura Miller introduces a new audience to easy-to-make snacks and dinners
High Country Haute Cuisine
In this story:
food and drink
Raw Appeal: Which Sushi Fish to Eat—and Which Not to Eat
These five seafood options protect the ocean and taste just as good as their unsustainable counterparts
