When following a recipe for dinner, it’s one thing to forget an ingredient at the store. Shallots can, up to a point,…

After letting a few too many cabbage heads die in the crisper, I’m coming around to the beauty of canned goods. Cylindrical,…

Editor’s Note: Eric Adams, Brooklyn Borough president at the time of this article’s release, was sworn in as mayor of New York…

It seems everyone these days is worried about carbs. But is this concern justified? Our culture is certainly not immune from nutritional…

I tend to behave horribly at lunch. When noon rolls around, I ask my poor, work-ravaged, sedentary body, “Now what do you…

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…

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…