A pro’s secrets for perfect pesto
As pesto season descends, chef and cookbook author Cathy Whims shares how to make it easy being green
Do this one thing and… presto! Perfect pesto!
Plus: Chef and cookbook author Cathy Whims’ best tip for freezing the verdant sauce to last all year
The faux pork everyone’s squealing about
How does Juicy Marbles’ newest cut compare to the real deal?
Does this plant-based ‘pork’ live up to the oink?
Juicy Marbles ersatz steaks have put on a show for a couple years. Does its pork do the same?
A perfect pasta for warmer weather
Cookbook author Jessica Merchant’s go-to pasta is light, bright, and comes with a satisfying crunch
You’ll go garbanzo for this bright pasta dinner
Cookbook author Jessica Merchant’s go-to pasta is light, bright, and comes with a satisfying crunch
Rice and beans, the Korean way
Korean multigrain rice (or japgokbap) is a tried-and-true kitchen staple that’ll never break the bank
Way more than rice and beans
Korean multigrain rice (or japgokbap) is a tried-and-true kitchen staple that’ll never break the bank
Our take on Impossible’s new fake steak
How does it stack up against its plant-based competition—and steak?
The ‘meatiest’ fake steak yet?
Impossible’s new steak tips promise a meaty experience, but can they go beyond Beyond?
