Soybeans are a versatile ingredient, loaded with protein and other nutrients, making them a staple in many vegetarian diets ...

You might say that soy is having a moment. And why not? “Soy is a sponge for flavor,” says Pam Smith, a Florida-based chef and registered dietitian nutritionist. Since it’s available in options ...

Koji encompasses mold-inoculated grains (often rice) and soybeans. It is used as a fermentation starter in Japanese cooking for umami-forward products like miso, shoyu, and sake. Koji-based condiments ...

Soy sauce is one of those ingredients that crosses borders, both geographically and gastronomically. An icon of Asian cuisine, it balances salt, sweetness and umami with precision, giving depth to ...

Soy has become one of the most divisive foods in modern nutrition. As a versatile legume that forms the foundation of foods ranging from traditional tofu to modern meat alternatives, soybeans have ...

Soybean oil can be part of a healthy diet in moderation. Critics call soybean oil toxic, but experts say American dietary patterns—not soybean oil—are at the root of their concerns. Research supports ...