How to Cook

Reading a recipe may seem pretty straightforward. However, there can be foreign ingredients (looking at you kala namak), unfamiliar measurements (how much is a pinch, exactly?), and prep instructions (don’t forget to soak the cashews!) that you’ll want to know before starting a recipe. And understanding how to read a recipe can set you up for success in the kitchen. In this article, you learn how to follow recipes from start to finish and create knockout dishes every time.

Have you been curious about plant-based eating but unsure where to start? Or perhaps you have successfully made some plant-based meals, but haven’t yet ventured beyond what you know. In this How to Cook series article, we review our top ten tips (plus a bonus tip!) to getting started — or progressing — in a plant-based kitchen.

Beans are one of those foods that you either love or loathe. If you’re in the latter camp it’s probably because you had an experience where you tried to love them, but they didn’t love you back. In this article, we will make our best attempt to show you that beans are a food to love due to their nutritional value, culinary versatility, and economic benefit. And, of course, we will also discuss the various ways of preparing beans so that they love you back by being kind to your belly.

In this episode of our How to Cook video series, you’ll explore the delicious and nutritious world of whole grains with Food Revolution Network’s Dietitian and Recipe Developer, Nichole Dandrea-Russert, RDN. Learn why you may want to embrace and enjoy a variety of whole grains if you want optimal health. And watch Nichole’s video to learn how to prepare three different types of healthy whole grains — quinoa, brown rice, and Kamut.

The next episode in our How to Cook video series explores the essentials of creating and maintaining a well-stocked and well-organized, plant-based pantry. Whether you are new to plant-based eating, an experienced practitioner, or somewhere in between, Nichole’s tips, tricks, and plant-based food list will help ensure that your pantry holds nutritious and versatile plant-based ingredients. And that you can use them to create delicious and nourishing meals quickly and efficiently. We have recipes and a printable pantry list for you, too!

The first article in a new series explores the foundations of cooking with FRN’s resident Dietitian and Recipe Developer, Nichole Dandrea-Russert, RDN. Build your knife skills, discover how to use mise en place to make cooking a breeze, and learn to cook without oil.

Nuts and seeds, consumed in moderation, can be among the healthiest foods around. And one of the ways we love our nuts and seeds is in the form of spreads and butters. But store-bought versions can be costly, and sometimes come with not-so-great ingredients. So how hard is it to make our own healthy nut and seed butters at home?