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Winemakers Tap Unexpected Ingredients to Make Vegan Wine
Recent Issues
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The Bones Issue
Chefs to Watch 2024
The Experience Issue
The Longevity Issue
The Wasted Issue
The Friends & Family Issue
Carrots and Tomatoes Combine In Dishes That Taste Meaty, But Are All Vegan
Seaweed Adds Protein to Vegan Dishes
Stock Your Vegan Pantry
What's Shakin' Coconut Bacon?
College Campuses Add Vegan Dining Options
Get to Know Your Vegan Butcher
Chefs, What's Your Dream Vegan Dish?
Alycia Harrington Makes Decadent Vegan Desserts with Everything From Onions to Tofu
Recipes from this issue
See all the recipes from the current issue
Vegan Charcuterie Board
Garden chèvre terrine
Vegan Chicharrónes
You Won't Miss the Dairy in These Vegan Desserts
Chloe Coscarelli is Building a Comfort Food Empire, One Vegan Cupcake at a Time
Gracias Madre's Jason Eisner Masters Vegan Cocktails
Nut Milk, Aquafaba and Beer Make for Vegan-Friendly Cocktails
Try These New-School Techniques for Making Vegan Cheeses
Tofu, Tempeh, Seitan and Jackfruit Find Homes on Mainstream Plates and Palates
Ramen and Omakase Don’t Have to be Meaty to Bring Flavor
Expand Your Vegan Repertoire With These Cookbooks
Dig Into Hearty Vegan Sandwiches and Burgers
Vegan Breakfasts Don't Need Bacon to Sizzle
Vegan Charcuterie Sounds Odd, Tastes Delicious
Aquafaba is a Smart Substitution for Egg Whites
For Ravi DeRossi, Going Vegan Makes Sense
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Ask Jon: Can I Reuse or Donate Cheese and Charcuterie Leftover on a Board?
Ask Jon: What’s the Best Way to Interview a Line Cook?
Three Years Ago, I Prioritized My Health. This Month, I Ran a Marathon.
How Does Dominique Ansel’s French Pastry Flour Perform in a Bake?
Ask Jon: Sous Vide Wings. Stupid or Brilliant?
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