By Megan Myers, May 4, 2016
Ras el hanout, berbere and dukkah are perhaps the most well-known spice blends of African cooking, used most frequently in Morocco, Ethiopia and Egypt. These blends vary from family to family and spice vendor to spice vendor. Luckily, they are sold premade in the U.S., or you can make your own to suit your tastes. Here's what to make with them.
By Elizabeth Leader Smith, April 29, 2016
Cold-brewed coffee is light and refreshing, making it an appealing alternative to hot coffee in the summer. Enter Califia Farm’s ready-to-drink cold-brewed coffees — here are a couple of their latest and greatest additions.
By Megan Myers, April 13, 2016
Whether you’re abiding by a strict dairy-free diet or you just like to experiment with different milks in your smoothies and cereals, you can make vegan plant milk from grains, seeds, nuts and even fruits at home. Here’s how.
By Megan Myers, April 6, 2016
With a creamy, custardy texture, cherimoya is a fruit that's often described as a cross between a banana and a pineapple but smells very similar to a mango. Learn why we love it.
By Megan Myers, March 23, 2016
Tigernuts have been around for thousands of years, but recent interest in Paleo and raw diets have helped catapult them into the public eye. Here’s how to use them.
By Megan Myers, March 16, 2016
What's hot in the kitchen? Veggie noodles, and here's how to turn produce into pasta!
By Rachel Malish, March 11, 2016
With so many talented chefs and creative recipe developers at Whole Foods Market, we needed an outlet to share their fresh ideas and delicious concepts with the real tastemakers – you! We’re so excited to share the launch of our first-ever food truck test kitchen.
By Megan Myers, March 9, 2016
It’s time to get on the matcha train! More than just a tea, it’s a great ingredient for adding flavor, color and antioxidants to your favorite treats. Here’s how.
By Molly Siegler, March 4, 2016
Meet the tartine (also know as an open-faced sandwich, bruschetta, toast…) — your new favorite way to eat everything. All you need is excellent bread, an interesting spread and these recipes and ideas!
By Megan Myers, March 2, 2016
2016 has been declared the “year of pulses” and with good reason. These nutritional powerhouses are eaten all over the world as an economical and easy-to-prepare vegetarian staple.