What would you do for an anytime treat that speeds past the nostalgic frozen dessert which inspired it? First things first: ...
Fish sauce is integral to Korean cuisine, but this vegan version still packs a ton of fermented, briny, and umami flavor.
Design and usability guru Dan Formosa returns to evaluate and improve upon 5 gadgets designed to help get you out of the ...
I believe that the best sweet potato is one baked or roasted to the point of blistering. I want the color truly singed and ...
Vegan macaroni and cheese that’s creamy, comforting, and truly satisfying? Yes, it's actually possible. I used to be a strict ...
It is hard to think about the foods we love, or the ones to which we are averse, without considering texture. Would you relish a powdery apple, or congealed oatmeal? Soggy popcorn? You might eat ...
Growing up, my grandmother would make this dish for us very rarely. While the name gamja tang, or “potato stew,” suggests that the majestic spud is the star of the show, in actuality the main ...
This vegetarian stroganoff was such a win for me—and to be honest, such a surprise. The cremini mushrooms bring such depth and intensity to the dish, and marry so perfectly with the creamy sauce.
A very easy and satisfying recipe, this creamy sauce for vegan mac and cheese—I call it mac & cheeze—is given an umami kick by white miso and nutritional yeast. It is extremely versatile, and ...
For me, the biggest stumbling block to going vegan as a Korean was kimchi. How does one make kimchi without fish sauce? The truth is, kimchi tastes just as good without fish sauce if it’s done ...