These iPhone apps are easy, portable ways to help you eat the way you want. The best part? They’re absolutely free!
It may be March, but winter's hanging on in many parts of the country. This soup will help you make it to spring.
Stephanie Weaver shows us four variations on the theme of chocolaty goodness.
Hosting a dinner party? Prepare homemade dough and a few sauces ahead of time, and invite guests to bring their favorite toppings!
Feeling low on power? These orbs of goodness pack a punch!
Don't know what to do with those random veggies you bought last week? Sara Conrad's got you covered.
Betrayal, mystery, controversy, and a host of characters as big as Europe -- it's no story; it's the ever-widening horse meat scandal.
Proposed legislation in the state legislature seeks to prohibit activists from secretly filming inside beef, pork, poultry and egg farms.
Pizza Hut ain't got nothin' on this smoky (and cheese-less) pie.
Want to be authentic and also healthy on Super Bowl Sunday? Here are five New Orleans style dishes with a vegetarian and vegan twist.
Who says fast food has to be unhealthy? Vigilant Eats' organic, gluten-free, oat-based cereal is made to eat on the go, and it's pretty darn tasty.
Come in and warm up with this hearty, leaf-loaded stew.
Three breakfast dishes to start your morning off right. Megan Hutchison of the Local Growers Guild talks about the issues affecting small farmers.
I originally imagined this as a dessert, but it works even better as a hearty way to start off your day.
In a recent editorial for the Guardian, Joanna Blythman blames vegans for driving the price of quinoa out of reach for poorer South Americans. Is she right?
This is just about the easiest snack you can make -- and it's raw, gluten-free and vegan!
In a recipe season inundated with roasted roots and tubers, try something fresh!
Hunger affects nearly one billion people worldwide. High food prices are a factor, but what drives food prices?
In much of the world, production of corn, wheat, rice and soybeans is failing to meet expectations.
We speak with Gene Baur, president and co-founder of Farm Sanctuary. We visit a local bison farm, and Chef Daniel Orr prepares chili and a stew with bison meat.