Tami Fertig

Plant-based burgers have officially hit the big time. These days, you can find hearty, satisfying vegan patties on the menu everywhere from fast-food chains and food trucks to upscale restaurants and wine bars. They boast a significantly smaller carbon footprint and far fewer ethical concerns than their ground-beef counterparts, but how nutritious are they? Here, […]

Radishes are a springtime favorite. Here’s everything you need to know to make the most of radish season, including what to expect from different varieties, how to select them at the farmers market, and ways to use the bulbous roots as well as the leafy greens—so you don’t waste a bite of these valuable root […]

When Brigitte Gemme decided to adopt a plant-based diet, her husband protested. “Sharing foodie meals was a big part of our relationship, and he was worried this new way of eating would drive us apart,” says the cooking teacher and founder of Vegan Family Kitchen based in Vancouver, Canada. It took about two years of […]

Cauliflower is incredibly versatile. Here’s why and how to make it a staple in your kitchen. Cauliflower Is Packed with Nutrients Like its cruciferous cousins broccoli and cabbage, cauliflower contains cancer-fighting compounds called glucosinolates (which also impart its trademark pungent odor). It also packs a good amount of fiber, with 2.1 grams of fiber in […]

Following a whole-food, plant-based diet in the great outdoors can be a breeze—with a little planning, that is. Just remember the following tips, and check out the tasty vegan foods fellow readers love to make while camping, as well as a few camp-ready Forks Over Knives recipes. Happy trails! Essential Tips  I’ve stuck by these […]

Underneath their prickly exterior, artichokes provide plenty of fiber (7 grams per medium artichoke) and more disease-thwarting antioxidant activity than any other vegetable. How do artichokes taste? Like a vegetable delicacy: tender, mildly sweet, and a little nutty. A large steamed artichoke with your favorite dipping sauce makes a wonderful shared appetizer—or a delicious main […]

After watching his father suffer from diabetes, cardiologist Columbus Batiste, MD, went plant-based and launched the Integrative Cardiovascular Disease Program at California’s Kaiser Permanente Riverside Medical Center, where he is chief of cardiology. We spoke with Batiste about his plant-based journey, how he incorporates nutrition into his medical practice, his go-to meals and snacks, and […]

In honor of Mother’s Day, we asked Forks Over Knives readers how their moms have supported or inspired them on their plant-based journeys. Check out some of their sweet answers below, and treat the mom in your life by making one of these whole-food, plant-based, brunch-worthy recipes (a few of which kids can help make […]

In a series of new reviews and guidelines published last week in the Annals of Internal Medicine, a panel of researchers argued that most adults need not cut back on red and processed meat for their health—a claim that runs counter to widely accepted recommendations from the American Heart Association, American Cancer Society, World Health […]

Eating a low-fat diet rich in fruits, vegetables, and whole grains may significantly increase a woman’s chance of breast cancer survival, according to a new study that will be presented at the American Society of Clinical Oncology meeting next month. The researchers analyzed data from a randomized, controlled clinical trial that included nearly 49,000 postmenopausal […]

King Charter School in Pinellas County, Florida, set to open next fall, could become the country’s first plant-based public school—notwithstanding one major hurdle. In order to qualify for funding through the USDA’s National School Lunch and School Breakfast Programs, the school would need to offer optional dairy milk to its students. The nutrition standards for […]

Paul Chatlin was lying on a hospital gurney, sick with heart disease and preparing for bypass surgery, when his cardiologist asked him a life-changing question: Would he switch to a whole-food, plant-based diet to avoid the procedure? (His cardiologist’s mentor, as it turned out, was Dr. Caldwell Esselstyn, who agreed to guide Chatlin in his […]