I’m not much for measuring spoons in savory cooking. When the saucepan is warm to my touch, I upend the bottle of…

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…

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

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…

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

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

Your blood cholesterol levels have a profound impact on your risk of cardiovascular disease, so it’s important to understand the facts about…