Eating vegan on a budget doesn’t have to feel limiting. With a little creativity and a few pantry staples, you can make vibrant, flavorful meals that cost less than five dollars a serving and still ...

Weeknight cooking gets a lot easier when you lean on a few trusty canned and frozen staples. They help you create warm, ...

Here are the recipes we’re whipping up this month to get dinner on the table, entertain our friends, satisfy a sweet tooth, use up leftovers, and everything in between. For even more staff favorites, ...

Pickle latkes, vegetable pajeon and tofu tacos — consider this your invitation to shred your way through the week.

Whole-grain soba noodles, eggs and tofu are the foundation of today's soup. Mushrooms, veggies and spices provide heartiness.

Look for pre-sliced pepper-and-onion mix in the produce section of the supermarket. It helps save prep time in this quick ...

A blender turns a block of plant-based tofu into a creamy, dreamy, and vegan sauce. Plus, making this swap (along with replacing Parm with nutritional yeast) cuts the saturated fat by more than 80%.

Research suggests that 80 percent of Americans buy lunch at least once a week, while more than 40 percent buy lunch three or more times a week. But all of this spending adds up. One report by Visa, ...

Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. Her favorite type of tofu is silken, although she eats firm tofu the most ...

Lucy Simon is a New York-based wine, spirits, and food writer has been with Food & Wine since the spring of 2021. This frozen cocktail was created by California bartender J. “Popo” Galsini for the ...

Real talk: Tofu deserves way, way more credit. If you only think of it as a bland meat alternative with no real advantages beyond its “healthy” reputation, you’re seriously missing out. And we want to ...