After going vegan for two decades, Pat Brown didn't miss burgers. This wasn't because he lost his taste for them. It was because Brown, 65, a former food scientist, had founded a company to figure out ...

In the six years since it launched, Miyoko’s Creamery, the Petaluma-based company’s vegan cheeses have already become a national following. But now, Miyoko’s is taking its show on the road in a new ...

Cheese pulls are their own category of food porn. It’s not enough to savor a mozzarella stick — first, you must break and draw it apart like delicious, greasy Silly Putty. If we feast with our eyes ...

Grist is a nonprofit, independent media organization dedicated to telling stories of climate solutions and a just future. In a video uploaded to YouTube last year, home cook and food influencer Alexa ...

A classic part of the pizza-making process is layering on the cheese—grabbing handfuls of shredded mozzarella to sprinkle on top of the tomato sauce, enough so that the shreds will melt and spread ...

Seven Days is 30, and we need your help to celebrate. With your donation, we’ll stay on track, delivering rigorous reporting on Vermont news and culture. Last year, when Dara Lavallee joined a cadre ...