I’ll eat breakfast foods at any time of day but rarely manage to before 10 a.m. I’m not the type to sleep…

All last year, our contributors were busy busting myths, sharing cooking hacks, explaining nutrition principles, and interviewing movers and shakers of the…

Perfectly moist and studded with raisins, this vegan carrot cake is sweetened with dates and banana and gets its rich flavor from…

Editor’s Note: This month is the second annual Forks Over Knives Fresh Start Challenge, our free 21-day program for adopting a plant-based…

One of the best parts of working at Forks Over Knives is hearing from people who have transformed their health by adopting…

Gary Walker suffered from sleep apnea along with other chronic health issues. Tired of taking medications, he and his wife decided to…

Transitioning to a whole food plant-based (WFPB) diet is a great way to lower your risk of chronic diseases, boost your energy,…

At 420 pounds Josh had high blood pressure, prediabetes, and a serious junk food habit. When he went plant-based for the sake…

Ellsworth Wareham, a renowned cardiac surgeon and longtime vegan, died Saturday at his home in Loma Linda, California. He was 104. Wareham…

Perhaps you saw something. Maybe it was Forks Over Knives. Perhaps you read something. Maybe a book by one of the growing…

The Lancet, one of the oldest and most respected medical journals in the world, has gone on record questioning the sustainability and…

Up until a year ago, my eating habits were bad. Having grown up in a Hispanic household, I’d been eating animal products…