To enjoy the seductive perfume of the season’s first strawberries for more than a week or two, I like to freeze them.
This salad is raw and vegan, but it doesn't skimp on flavor.
Vegan frozen desserts abound today, but replicating the complex choreography of water, protein, fat and sugar that milk usually takes care of is a challenge.
In this week's show, food scholar Emily Contois discusses food and gender with Earth Eats' Megan Betz, and they examine some especially ‘dudely’ food packages.
This is our take on cauliflower rice. Chef Daniel Orr combines it with citrus, onion and parsley for a gluten-free tabbouleh.
The discovery that the liquid from canned beans can be whipped into an egg white substitute has taken the vegan world by storm.
There's nothing out of the ordinary on the ingredient list. The trick with making Rainbow Bakery's Viennese Whirls is how difficult it is to form the cookies.
Our podcast series on baking goes vegan with Natalie Rae Good. Then, sustainable foraging tips from an expert. (Hint: leave the ramps bulbs in the ground.)
For this soup, I’ve used five varieties of mushrooms. While you can use any types of mushrooms, the more variety you have, the deeper the complexity of flavor.
Does milk really help kids grow? Is dairy an important part of a healthy diet for adults? Andrea Wiley's research interrogates our assumptions about cow's milk.
Arlyn Llewellyn adds chipotles in adobo to her basic aioli to mirror the flavors in a veggie burger. If she's making a banh mi, it's Sriracha instead.
Our first recipe of 2017 goes out to all of you who have made the promise to eat less meat in the new year. This veggie burger is vegan, spicy and hearty.
For parents with kids on special diets, holidays can mean more anxiety than fun. The solution lies in working together to plan the perfect meal.
Everyone at your Thanksgiving table will be able to enjoy this vegan mac 'n' cheese.
Two different approaches to cultivating mushrooms: Daniel Orr grows shiitakes on logs, and Darin Kelly expanded Good Life Farms to start a commercial operation.
Bright orange chicken mushrooms are all over Midwestern woods and farmers markets these days.
On today's show, two recipes to use up the last few zucchinis, peppers, okra and tomatoes from your garden. And, how Kansas City is impacted farm runoff.
When it comes to donut glaze, consistency is everything. Lisa Dorazewski explains why persimmons were especially tricky to turn into a donut topping.
Berlin has become a vegan mecca, but now Germany's nutritionists warn that a vegan diet can't provide all a body needs.
The study confirms that a diet incorporating some meat and animal products may feed more people around the globe.