
This Thanksgiving, there are two ways to pardon a turkey.

Everything's bigger in the Lone Star State, including our taste for meat. Here's how I've managed to survive as a vegan.

As part of June's 30-Day Challenge, we asked our community to remake their favorite meat dishes as vegetarian classics. See the winning recipe.

Inside the world of cruelty-free lube, condoms made without animal products, and pornographic herbivores.

So a rifletarian, an al pastoravore and a sobertarian walk into a kitchen...

If you’re a vegetarian trying to proselytize, it's worth studying a short history of meatless medicine.

Time to grease your pans and heat your grills. We're challenging you to transform a meat-y dish into a vegetarian-friendly recipe.

GOOD Books rounds up the best in vegetarian reading.

The hardest part about going vegan isn't giving up cheese. It's dealing with the fact that everyone thinks I'm a moralistic jerk.

For the month of June, we're all going to try and eat less meat. Join us!

For lazy days, this recipe is really just a great mustard vinaigrette that pulls random salad ingredients together.

After a long evening spent trying, and failing, to make an Indian Paneer Soup, we ended up with this quick, refreshing chilled melon dish.

Peanut butter in a soup? Really? Believe us: It was delicious!

The spiced nuts in this week's GOOD Lunch will take any salad to the next level, but taste great with roasted Brussels sprouts and goat cheese.

Today's GOOD Lunch soup is our easiest and cheapest yet. It doesn't taste too bad, either.

In which Michele, our intrepid Food Studies blogger, reveals the secret to the best veggie burger of your life (and toned upper arms to boot).

Today's GOOD Lunch salad is all about the delicious dressing, passed down three generations, and now on to you.