When I tell people that I’m a food writer, most assume I'm a restaurant critic — and they immediately ask for recommendations.

This recipe from ICE’s Plant-Based Culinary Arts program uses a simple marinade to add flavor to tofu. Eat it straight from the oven, served in a sandwich, or tossed in a grain bowl.

Don’t be intimidated: Making your own almond milk is a lot easier than you think.

Give new life to your Thanksgiving leftover recipes with one simple addition: cheese.

With just one technique, a simple pasta can turn into a piece of abstract art, dancing with pops of color. The secret to creating these colorful doughs is lamination.

When dry-aging meat, beneficial bacteria break down tough connective tissue and moisture evaporates, deepening the flavor of the meat.