Newsletters
You’re invited to our Friendsgiving potluck
Our favorite food writers whipped up recipes for a satisfying (and sustainable) feast
November 16, 2023
Newsletters
Newsletters
Buy less for your holiday baking with these 11 swaps
The first rule of planet-friendly cooking: Use what you’ve got
November 11, 2023
Newsletters
The magic of frozen rice
For quick dinners and hearty breakfasts, you’re gonna want to put rice on ice
November 9, 2023
Newsletters
How to organize your freezer
A guide to maximizing what you put in—and take out—of cold storage, complete with maps
November 6, 2023
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Your ice cube tray is a zero-waste wonder
Even if you see one every day, this humble grid might be the kitchen’s most overlooked gadget
November 2, 2023
Newsletters
The superpowered cooking gadget you already own
How to harness the tenderizing potential of ice
October 26, 2023
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How to choose and use cooking oils more sustainably
The footprint of cooking fats is complex, but these 5 tips can help cut the impact of your salads and sautés
October 21, 2023
Newsletters
The red meat you should eat
Why venison belongs on your menu (one good reason is pasta)
October 19, 2023
Newsletters
4 simple ways to cut food waste
Salvaging a lot of less-than-perfect produce boils down to a few go-to techniques
October 14, 2023