Traditional Southern cooking doesn't exactly bring to mind a bountiful harvest of vegetarian-friendly foods. Even the names (think chicken-fried steak) sound hostile to fans of animal-free fare.

One of my all-time favorite comfort dishes is the Korean stew known as soondubu: those burbling little cast-iron cauldrons of quivering tofu goodness. And I’m also on record saying that, in my humble ...

Let’s be honest: Tofu wasn’t designed to be delicious. It takes serious wizardry to transform the bland bean curd into something craveable. Judy Han, a Lucques alum who helped make Mendocino Farms ...

I’ll never stop learning about tofu. I’ve been cooking it for decades, but new techniques for bringing out its best qualities regularly cross my path, and it’s nothing short of delightful when the ...

Buy, Sell, Hold is a new column from Eater New York’s chief critic Ryan Sutton where he looks at a single dish or item and decides — should you buy it, sell it (or just don’t try it at all), or hold ...

new video loaded: I Can’t Believe It’s Not Chicken (Super-Savory Grated Tofu) transcript Grating super-firm tofu is one of the best party tricks in the kitchen. It makes tofu not only quicker to ...