vegan

Milky whipped puddings, light-as-air pavlovas and tart and crunchy rhubarb squares.

Whether you are vegan-curious, know someone with allergies or want to stockpile substitutions for common baking ingredients, there are many reasons learn about plant-based baking.

Plus four delicious vinaigrette recipes, backed up by science.

This gluten-free, one-pot recipe is perfect for busy weeknights. And it won't mess up the kitchen, so you can forget dish duty and pull up a couch for a little extra prime-time me time.

This fiery stew is one of those beloved comfort foods that’s named after the ingredient itself: rajma means red kidney beans in both Hindi and Punjabi. While it’s possible—and quicker—to use canned beans (see tip for instructions on this), it’s worth the prep time to experience just how creamy kidney beans taste when cooked from dried.