We’re huge fans of eating your greens. One of our favorite leafy green powerhouses? You guessed it: ...

Talking about food is far more complex than it’s “rich” or “too garlicky.” The food dictionary is di...

Aquafaba (/ˌɑːkwəˈfɑːbə/) is the name for the viscous water in which legume seeds such as chickpeas ...

It seems that everything has now become accessible with a click of a button. But when it comes to fo...

The beauty of Sifted lunches is that they are build-your-own. We love to support healthy lifestyle c...

Is that salsa still in the fridge? What do you do with those leftover orange peels or egg shells?

Meet, Jackie Ospina, our host-turned-Internal-Operations-Associate. Her story at Sifted is represent...

As we lay down our roots in Seattle, we’ve been nomads wandering the city for all that it is worth. ...

Breakfast is that meal you had high hopes for the night before. It’s always, “Maybe tomorrow I’ll ha...