Food & climate
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
Pasta & noodles
Venison bolognese
Why venison belongs on your menu (one good reason is pasta)
October 19, 2023
Low-waste
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
Taste Test
The great fake butter test
How do four popular plant butters fare on toast and in crust?
October 12, 2023
Desserts & baked goods
Brown sugar apple galette
A free-form pie with almost no fuss
October 12, 2023
Food & climate
5 sustainable sources of umami
From dried 'shrooms to briny olives, this is how (and why) to wield the fifth taste in your cooking
October 7, 2023
Food & climate
Does eating sustainably mean I have to buy organic?
The short answer: Probably not, but it’s complicated
September 30, 2023
Tofu, tempeh & other soy
Sheet-pan mango masala veggies and tofu
It’s quick, it’s cheap, it’s satisfying; and even though it happens to be vegan, meat wouldn’t make it any better
September 28, 2023
Cooking techniques
How to keep fall produce fresh
What you need to know to protect seasonal staples from spoilage, in one chart
September 23, 2023