Meat has a distinct taste, texture and aroma − a biochemist explains how plant-based alternatives mimic the real thing

Whether your holiday table has turkey or Tofurky this year, you’re consuming a combination of proteins, fats and water.
VegOut Magazine

I cooked with a Roman chef for a week—these 5 pasta habits changed everything

You don’t need a Roman kitchen to cook like Rome. You just need five small habits and the patience to repeat them.