Reduce your individual contribution to climate change by eating more plant-forward, vegetarian, and vegan meals. These low-carbon, plant-forward culinary tips dispel the misconception that eating more plants is boring or has to mean eating no meat at all.
Navigating the complexities of eating a low-carbon diet can seem tough. To prevent a kitchen calamity or existential crisis at Whole Foods or Wegmans, we’ve put together these handy-dandy tips that make low-carbon eating simple, easy, and (dare we say) fun.
Broaden what “burgers” mean to you and try a plant-based patty made from hearty beets.
Synergize your slaw with iron-rich lentils and vitamin C packed tomatoes
Get the most health benefit with food pairings that synergize.
During this year’s Women’s History Month, we’re spotlighting and celebrating some of the small, women-owned businesses who supply food for our cafés through our Farm to Fork program.
This chili has it all – a warm comfort food with just the right amount of spices like chili powder, cumin, cloves, and chipotle for the “wow” flavor factor too.
Get the most out of your day and give your brain a boost with these tahini, apricot, and sea salt energy bites made with fiber rich plant-proteins and healthy fats.
Research shows that our gut microbiome — the community of bacteria that reside in our digestive tract, primarily the small intestine — is linked to everything from acne and eczema to diabetes and a strong immune system.
Most of us have heard of pre- and probiotics, but there’s a new kid on the block, known as postbiotics, that’s showing a lot of promise in the scientific community.
Gullah Geechee food is an essential cuisine of American history. From the Carolinas to Georgia and Florida, this is where descendants of enslaved Africans came together to make extraordinary food.
During this year’s Black History Month, Bon Appétit is partnering with celebrated Chef & Farmer Matthew Raiford.