Fast food isn’t what it used to be—and that’s a good thing. Behind the drive-thru window, something quietly revolutionary is ...

Baked shakshuka with butter beans is perfect for a plant-based lunch or brunch with high protein butter beans.

Discover how to make vegan pumpkin flatbread – warm, fluffy, and subtly spiced with autumn flavours. A versatile plant-based recipe ideal for dipping, topping, or serving alongside soups and stews.

New vegans often worry about certain nutrients. Dietitians explain why each matters and share practical fixes, from fortified ...

This week brings new whole-cut vegan products, vegan restaurant celebrations in Nashville, and cleaner ingredient promises ...

Casey Harrell, who lost his voice to ALS 5 years ago, can now communicate in real time thanks to an interface which turns brain activity into speech. "The Schwartz Awakens in 2027." Check out the ...

Add the onion and sweat for 5 minutes. Add the garlic and ginger and cook for 3 minutes. Add the pumpkin puree, miso, broth and soy sauce, stirring to incorporate, then season with salt and bring ...

Original owners Jack Parker and Jerry Blair had opened the restaurant five years earlier, its eclectic menu immediately standing out in "a sea of fried fish offerings," the Daily News noted. Built ...

Iceland Foods Ltd is recalling Daily Bakery 4 Sub Rolls because it may contain undeclared barley which is not mentioned on the label. This poses a potential risk to people that have an allergy or ...

Dianne de Guzman is the regional editor for Eater’s Northern California/Pacific Northwest sites, writing about restaurant and bar trends, upcoming openings, and pop-ups for the San Francisco Bay ...