Miso is the umami bomb that’s been missing from pretty much every dish I make.

Our skin takes a beating daily from environmental stressors, so it’s important to feed it what it needs.

Over the years, tofu converts have told me that soup was their gateway preparation.

"I love the versatility of tofu, which can be made or cooked to take on so many textures, from firm and crisp to crumbly and bouncy to silky and smooth as custard."

From umami mushroom seasoning to vegan ranch, we can’t live without these TJ staples.

For example, soy (a legume) has a high protein quality score comparable to animal proteins while beans and peas have a lower protein quality score

It's ready to customize with your favorite flavors—and whatever you've got in the fridge.

Great ideas for cooking with the plant-based protein.

Snack Food & Wholesale Bakery recently was able to talk to Pam Smith, RDN, about consumer habits and changes to the industry as a result of COVID-19.

I’d seen my mom make soy milk in a pressure cooker, so that’s what I did. Water and soybeans—simple enough. It seemed wasteful to throw out the pulp, so I turned it into pancakes.