vegetables

Spoiler alert: There’s a place for white, yellow, red, purple, and orange spuds at your table.

This easy eating plan will fill your plate with plenty of veggies and other plant-based ingredients over the course of seven days.

If you haven’t tried the TikTok Green Goddess Salad, sit tight. We’ve got 5 hidden gems (that you haven’t seen on social media yet!), and you’re going to want to try each in your own remix.

Adding red, orange and green plants to foods you’re already eating is a great way to get your recommended servings each day.

Skip basic broccoli and common cauliflower – we’re introducing you to an array of diverse veggies that offer new flavors, much-needed nutrients and inspiration that’ll change your cooking.

Four principles to keep in mind for the perfect holiday feast — and recipes for each

Sure, salads are healthy – but new research suggests they might be especially great for those at-risk for heart disease. The key to a healthier heart could lie in packing your plate with more leafy green veggies.

You don’t need acres of land to grow a garden. Here’s how to grow 6 different "superfoods” right on your patio or window sill.

Countertop, fridge, cellar – do you know where each fruit and veggie goes to keep it fresh and nutritious? Avoid mushy potatoes and fuzzy citrus fruits with these expert chef tips on where produce goes once you’re home from the store.

Glucose and fructose are both sugars, no surprise there. But what exactly are the differences? Find out in this brief, with expert insight from dietitian Jamie Feit.

Move over broccoli – there’s a new, more colorful crucifer in town.

Root-to-stem cooking makes the most out of fruits and vegetables, and it’ll help you build more sustainable habits in the kitchen and in your diet.

New research finds that urban Tanzanians have greater inflammation and a relatively more hyperactive immune system compared to their rural counterparts.

Eating approximately five fruits and veg per day may decrease risk of mortality, finds new research from Harvard and Brigham & Women's.

Elyse Kopecky shows you how a pro meal preps with vegetables.

We set out on a mission to find out just how many veg and fruits can be spiralized or riced — and it turns out the possibilities are endless. Learn how to master the technique and use these lower-carb substitutes seamlessly in your cooking.

Taking the plunge into plant-based eating doesn't have to mean going meatless full-time. In our inaugural column, we're showing you mouthwatering ways to go without for just one day a week.

Adding more plants to your plate is a cinch with these fresh ideas that will create a powerful impact on both the planet and your health.

Coconut milk, curry paste, potatoes and chickpeas are simmered together to create the ultimate flavorful sauce in this scrumptious pizza. Colorful carrots, peas, cauliflower and cilantro leaves top it off for a vibrant, crowd pleasing meal.

Golden beets and apricots offer more than just a sunny hue – they also pack a punch of beneficial nutrients. Golden beets are rich in fiber and potassium, while apricots contain vision-supportive vitamin A and collagen-building vitamin C.

Microgreens are popping up in my local farmers' market. What are they? Do they have any nutritional value?

Fresh produce is packed with nutrients that nurture your heart while staving off stroke, cancer and the weight gain that can come from energy-dense foods, reports the Centers for Disease Control and Prevention (CDC). Step away from the pantry and open your fridge instead (and get familiar with your local farmers’ market):

The sweet and savory mingle in our Asian-inspired marinade, with low-sodium soy sauce, lime juice, raw honey, fresh ginger, garlic and hot pepper sauce. It beats ordering in!