Vegans and vegetarians who were raised eating plant-based meals have the upper hand on novice vegans and vegetarians. Why?

Purée vegan mayonnaise, tofu and vanilla in food processor. Add soy milk to wet ingredients and combine completely. Whisk wet ...

Vegan miso soup, fermented with soybeans, packs a powerful punch of probiotics. These friendly bacteria are superstars for ...

These vegan sugar cookies are soft, sweet, chewy, and totally gluten-free! Whip them up in one bowl and decorate them to your ...

In vegan gelato, selecting the perfect sweetener goes beyond flavor - it's also key to achieving that crave-worthy creaminess ...

Looking for easy vegan sheet pan dinners? The eight recipes on our list are tasty, vegan, and ready in no time.

But we here at New York Times Cooking are all about solutions. Genevieve Ko has created a terrific guide to egg substitutes ...

Symrise, a global supplier of flavors and functional ingredients, will present its latest innovations at the Carrefour des ...

Pot roast is a hearty winter warmer, but while it’s usually made with beef, plant-based ingredients like mushroom, seitan, and jackfruit are just as tender and juicy.

Looking for the best dairy-free Brie? We’ve rounded up the finest plant-based Brie-style cheeses in North America, from ...

When Rob Yaffe died earlier this month, Rhode Island lost a true culinary trailblazer. His Garden Grille restaurant in ...

Getting your Trinity Audio player ready... Ever heard of a Mama Cass soap dispenser? This is not official merch. It was a ...