Food for Thought

Chef and author Mads Refslund approaches cooking through a low-waste lens.

Here’s what you can do with kale scraps, carrot tops, and grapefruit peels.

Consuming the Carolina Reaper is “kind of like eating molten lava.”

Beyond Meat says that its new plant-based burger cooks and tastes just like beef.

A trend in artisanal vegan cheese is spreading across the nation.

Bleu Mont Dairy’s bandaged cheddar cheese is an American treasure.

Peel back the layers of how-it’s-made with these recipes from Jeff Potter.