Newsletters
For these greens, there’s life after broth
Turn spent seaweed into a flavorful condiment
July 25, 2023
Newsletters
Newsletters
How to silence the 'musical fruit'
If you're adjusting to a bean-ier existence, there are some tricks for managing the, uh, effects.
July 22, 2023
Newsletters
Kelp Wanted: Seaweed doesn't have to taste like the sea
The umami superstar you didn’t know you already love
July 20, 2023
Newsletters
You're tossing a yummy part of those artichokes
The oily brine they're bathing in is a flavor weapon.
July 18, 2023
Newsletters
Is there such thing as sustainable cheese?
The real cheddar on the footprint of our dairy habit.
July 15, 2023
Newsletters
A snack to crush your cravings
When it comes to feeling full, reach for the butter (beans)
July 13, 2023
Newsletters
Zero-Waste Taste: Watermelon rinds
A watermelon is fleeting, but a good rind can last for days.
July 11, 2023
Newsletters
How to get enough iron without meat
Popeye may have been lying about that whole spinach thing.
July 8, 2023
Newsletters
Antipast-oh-no-you-didn't: Make melon a main course
Bringing an acidic tang to a seasonal favorite means you may never waste melon again.
July 6, 2023
Newsletters
Zero-Waste Taste: Chipotle in adobo sauce
This delicious and affordable staple deserves better than a trip down the drain.
July 3, 2023