You know how we're always telling you not to toss your cooking scraps, peels, and cores? It's with good reason: Not only does it cut down on food waste, these ingredients are also edible! But it's ...

It’s never been easier (or tastier) to cook vegan, even if you’re not doing it full-time. In Part-Time Plant-Based, associate cooking editor Antara Sinha brings you bright ideas from veggie-forward ...

This dish is a genius way to use up the stems of any hardy green. We used collard stems, but you could also use kale, chard or mustard stems. Slideshow: More Vegetarian Recipes Justin Chapple is a ...

“All things are poison, and nothing is without poison; the dosage alone makes it so a thing is not a poison.” Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food ...