Food

Going fully plant-based is the gold standard, but other options hit hard, too

Loaded sweet spuds that make it OK to have disco fries for dinner

This common myth barely has any meat on its bones

Crunchy, bright, and not at all greasy

A perfect way to showcase one of spring’s greatest veggie icons

A plant-based take on a springtime supper

It tastes like chicken. Yes, really.

Yet another reason to freeze leftover rice

A bad grade isn’t enough if it doesn’t say why

This eggless take on a classic baked frittata is a perfect place to stash excess greens

What to use instead of eggs in 6 common cooking situations

Think local and ditch the aluminum cans