Forks Over Knives

This gorgeous “bookazine” dedicated to the plant-based lifestyle features 100 pages of expert tips, beautiful photos, inspiring success stories, and 78 healthy, satisfying recipes. Highlights include: Dumpling Recipes from Around the World, 6 Delicious Meals That Start with a Pot of Chili, Plant-Based Pros Share Their Go-To Breakfasts, Incredible Instant Pot Soups & Stews, Tasty Salads Featuring Hearty Whole Grains, Dinner for Two: A Cozy Valentine's Day Menu and Sunny Citrus-Centric Desserts. Frequency of all magazines subject to change without notice.

THE SPRING TABLE

THE FORKS OVER KNIVES DIET EXPLAINED • Forks Over Knives advocates a whole-food, plant-based (WFPB) diet, which centers on whole, unrefined (or minimally refined) plant foods instead of animal products and highly processed foods.

Forks Over Knives

CONTRIBUTORS

THE FEED • Fresh ideas, expert tips, news, and inspiration for your whole-food, plant-based lifestyle.

RED & GREEN CABBAGE • These cool-season veggies are having a moment—and they’re at their sweet, crisp-tender best in spring.

QUICK FIXES for CABBAGE • Ever bought a whole head of cabbage for a recipe and wondered what to do with a leftover wedge or half? Try these easy ideas.

HOW TO CUT YOUR CLIMATE FOOTPRINT BY HALF

SOBA • Quick-cooking and nutrient-dense, soba noodles are a worthy addition to the WFPB pantry.

SCHOOL LUNCH GAME CHANGER • In a bipartisan breakthrough, the U.S. Congress has passed an amendment that, for the first time, allows schools participating in the National School Lunch Program (NSLP) to offer nondairy milk options alongside traditional cow’s milk.

Study: Coffee Calms A-Fib

JET BENITEZ • Jet’s meat-heavy diet and keto experiments left him battling angina, blocked arteries, and a growing risk of heart attack.

KELLY DAVEY • A lifelong athlete, Kelly struggled with autoimmune symptoms and sluggishness, not realizing that her diet might be holding her back.

GOING THE DISTANCE • Animal advocate Paul Youd picked up running in his 80s. He aims to finish 100 ultramarathons before he turns 100.

Q & A • Leading plant-based experts bring clarity to your health and nutrition questions.

The Low-Plastic KITCHEN • Upgrade your food space with durable tools that perform beautifully and reduce waste.

Egg-Free BREAKFAST CLUB • Stay golden with these eggless takes on breakfast classics, from a fluffy frittata to skillet chilaquiles.

glorious GLUTEN-FREE GRAIN BOWLS • Built around rice, quinoa, oats, and polenta, these colorful bowls are packed with whole grain goodness.

VEGGIE-FULL PASTA SALADS • Spring veggies are what we’ve been waiting for, and these salads feature them in abundance.

Spring TEA PARTY • Celebrate the season with a WFPB twist on afternoon tea.

HERB-FORWARD Soups • Tender fresh herbs are the heart and soul of these lovely soups that welcome the season.

BURRITOS, TACOS, taquitos! • We just can’t get enough of ’em! Here are six fresh ways to fill a tortilla.

START WITH A BAG OF FROZEN Potatoes • Keep a bag of hash browns in your freezer and you’re on your way to one of these satisfying meals.

stir-fry LIKE A BOSS • Grab a wok (or a big skillet) and level up your skills with our flavor-packed recipes and simple tips.

MAD FOR MANGOES • Not just for fruit bowls and smoothies, mangoes add vibrant color, refreshing acidity, and natural sweetness that elevate dishes in unexpected ways.

dreena’s dreamy DESSERTS • Vegan tastemaker Dreena Burton shares some of her best whole-food, plant-based treats.

WHAT TO DO WITH RADISH TOPS • THE BONUS GREENS ATOP A FRESH BUNCH OF RADISHES ARE EDIBLE AND...