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Learn to Cook
By Pilar Gerasimo
Get a dozen healthy, whole-food recipes under your belt, and your lifewill be forever changed. Start by mastering one.
Food Waste
By Heidi Wachter
The tons of food people worldwide discard or allow to go bad have serious economic, cultural, and environmental impacts. Consider these stats:
The Facts About Fat
By Anjula Razdan
The low-fat era may be coming to an end — but there’s still a lot you need to know about what’s healthy and what’s not.
By Michael Dregni
Mark Bittman’s new cookbook will give you the confidence you need in the kitchen.
An illustration of different types of food
By Julie Kendrick
These six strategies can help you reawaken your body’s built-in nutritional wisdom.
red tomatoes of various shapes and sizes
By Laura Fogelberg
This easy method is faster than canning and provides summer-ripe tomatoes all year round.
tapas party
By Dara Moskowitz Grumdahl
We might all be a little happier if we invited everyone over for olives, anchovies, and peppers more often.
courtney drinking coffee lakeside
By Courtney Lewis Opdahl
How I’m reaping the benefits of java — and getting some sleep at night.
Seed Saving
By Heidi Wachter
A simple process can turn this year’s crop into next year’s harvest.
Perennial Plate
By Casie Leigh Lukes
The Perennial Plate duo shares their thoughts on the people, complexities, and adventures behind the global food system.
Don't Fall for Fakery
By Pilar Gerasimo
Processed ingredients, sweeteners, and chemical additives inflame your body. Here’s how to keep it real.
By Heidi Wachter
Teen chef Haile Thomas shares her recipe for getting kids to eat their veggies.
Whole30 cookbook next to a bowl of paleo pasta
By Courtney Lewis Opdahl
Following the Whole30 program for a month helped me focus on a brand-new cooking and eating confidence.
By Courtney Lewis Opdahl
How to make your own nut milk with ease. Plus, helpful tricks for this dairy-free alternative.
Sugar Coated Lies
By Michael Dregni
How the sugar industry paid Harvard scientists to shift heart-disease blame to fat and cholesterol
By Robyn Youkilis
Slowing down to chew your food offers a bounty of benefits. Follow these tips to get the most out of your meals.
By Dara Moskowitz Grumdahl
A trip to the Mayo Clinic reveals the surprising future of medicine.
By Laura Fogelberg
This fermented classic is simple to whip together. Follow our photo essay to create this quick two-ingredient recipe.
By Laura Fogelberg
The cofounder of Thrive Market shares how his company is working to make healthy foods and products available to everyone.
Pour Over Coffee
By Casie Leigh Lukes
This classic brewing technique is a minimalist — and cost-effective — way to enjoy the healthy benefits of java.
Sweet Potato Toast
By Courtney Lewis Opdahl
This new food trend can be a meal game changer — and teach a few lessons about experimenting in the kitchen.
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