Anna Starostinetskaya

From Jimmy Fallon’s cooking spices to new meatless wagyu from South Korea, we’re serving up the best in food news of the week.

Get ready for holiday season with these tips and recipes for making melt-in-your-mouth vegan fudge.

From eggplant muffuletta to 10-vegetable stir-fry, this is how legendary chef Emeril Lagasse puts the “bam!” in plant-based.

While most commercial wasabi is horseradish dyed green, the real root vegetable features a delicate flavor with a quick hit of heat.

This week in food news, Four Seasons San Francisco has a new fish-free salmon on the menu, Gregory’s follows Starbucks in dropping dairy-free surcharge, and preserves company Bonne Maman gets into the baking sector with its line of pie fillings.

This week in food news oat, lentil, and spirulina pasta arrive at Eataly, Beyond Meat’s burgers land at Wendy’s, and David Beckham gets further into wellness with athletic greens brand IM8.

With its Omega-3s and light water footprint, can pecan milk outshine oat milk as America’s dairy-free darling?

Here’s how to cook with lemongrass, a treasured ingredient that delivers a subtle yet complex flavor to everything from Thai curry to plant-based ribs.

Dietitian Johanna Angman weighs in with a healthier plant-based take on the viral TikTok trend of eating and roasting whole onions.

Schlotzky’s says its name is a mouthful—here’s how to order vegan so you can get a mouthful, too.