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.
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.
The surprise in this recipe is the tofu. Just like any mayonnaise-type sauce, you can substitute tofu for oil.
The people pushing insect cuisine make compelling arguments. They say insects are high in protein and calcium, and they’re easier on the environment.
Freda Love Smith's memoir chronicles her life as a rock drummer and food lover. She tells stories of how those two worlds have collided in some unexpected ways.
Vegetarian government leaders in India rejected a plan to add eggs to help feed malnourished children, drawing fire from advocates for the nation’s poor.
We look at the business relationships behind a local burger. No meat on our eggplant and cabbage tacos. And, is wet weather new normal for Midwestern summers?
Instead of throwing tofu, seitan or another meat-substitute on the grill this Fourth of July, use whole foods like eggplant to take the place of meat.
Who says you can't get beautiful produce in the winter in Indiana? This meal features plenty of local veggies.
Lentils can get pretty boring after a while. This curried preparation gives them a little heat and a little sweet.
An all-American tradition on July 4 -- eating contests! Ryan Nerz gives us the scoop from the inside. Daniel Orr prefers vegetarian recipes with collard greens.
The Rail changes its menu every 6-8 weeks to stay as true to the seasonality of foods as possible. Featured on the latest menu is Chef Bob Adkins' Indian curry.
Judith Dern is back to give us a turkey cooking tutorial. We visit some noisy birds at Schacht Farm. And two side dishes that buck tradition in the best way.
We asked our Twitter followers what worries them most about cooking Thanksgiving dinner. Judith Dern of Allrecipes is here to calm our nerves.
Apple Cider from Musgrave Orchard. Biscuits, roasted chicken from Chef Daniel Orr's kitchen. And Sharon Palmer answers your questions about plant-based eating.
Celebrate a flawless fall day with an afternoon of leaf-crunching sweetened with spice-filled treats
Running out of ideas for the season's last zucchinis? You'll definitely want to try this out!
The U.S. Government Accountability Office said the U.S. Department of Agriculture used bad data to justify new poultry inspection rules.
Round out the dog days of summer with this dairy-free take on a back-porch classic.