How to Handle Monster Squash

Published September 1, 2016.

Breaking down a massive, rock-hard squash with a knife can seem downright dangerous. We prefer using two alternative tools: gravity and asphalt.

How Slicing Impacts Onions

Published September 1, 2016.

Because the layers of plant cells in an onion run from the root to the stem end of the bulb, the direction in which you slice onions can make a big difference in their cooked appearance and texture.

Oil-Cured Olives: A Kalamata Substitute?

Published May 1, 2016.

Can oil-cured olives stand in for kalamatas as a substitute?

Squeaky Clean Leeks

Published March 1, 2016.

The best way to prep leeks for cooking.

Jerusalem Artichokes: Another Tasty Tuber

Published March 1, 2016.

Jerusalem artichokes are neither from Jerusalem nor are they artichokes. So, what are they?

Season Your Salad, Not Just the Dressing

Published March 1, 2016.

Even though most salad dressing and vinaigrette recipes contain a measured amount of salt, most professional cooks like to season the salad itself as well. Here's why.

Peeling Asparagus—Is It Worth the Fuss?

Published March 1, 2016.

What's the best way to prepare asparagus spears for cooking?

The Best Way to Rehydrate Sun-Dried Tomatoes

Published January 1, 2016.

When buying sun-dried tomatoes, we typically purchase the oil-packed kind, since the dry-packed variety have tougher skins and a chewier texture. But dry-packed sun-dried tomatoes do have their advantages.

Comparing Kale

Published November 1, 2015.

Three types of kale are commonly available in supermarkets. So, how do you know which to choose for your application?

Speedier Brussels Sprouts Prep

Published November 1, 2015.

We prefer to thinly slice 1½ pounds of sprouts for Brussels Sprout Salads (see related content) by hand rather than use a food processor, since its blades tend to cut the leaves unevenly. We’ve found it most efficient to complete one task at a time on all the sprouts and use an assembly line setup on the cutting board. In fact, employing this approach made some cooks more than 30 percent faster at the task.

Getting the Most out of Leeks

Published September 1, 2015.

Here's a few test kitchen tips for getting the most out of your leeks.

How to Cook with Kohlrabi

Published July 1, 2015.

Kohlrabi, which can be either purple or green, is a member of the brassica family. Here's the best way to cook with it.

A Better Way to Seed Jalapeños

Published July 1, 2015.

Recently, we found a better way to seed jalapeños and other straight-sided chiles.

Skip the Salt When Cooking Corn

Published July 1, 2015.

When cooking fresh corn in boiling water, skip the salt.

Storing Half an Onion

Published May 1, 2015.

What's the best way to store half an onion?

What are Garlic Scapes?

Published May 1, 2015.

What are garlic scapes, and what is the best way to use them in cooking?

The Easy Way to Slice Cabbage

Published March 1, 2015.

Take the guesswork out of preparing this leafy head.

Exploring Root Vegetables: Rutabagas and Turnips

Published March 1, 2015.

Rutabagas are often mistaken for purple-top turnips. The two are related, but they need to be handled differently in recipes.

Storing Cucumbers and Squash in Plastic Wrap

Published January 1, 2015.

We wanted to know if wrapping American cucumbers in plastic—as seedless English cucumbers are packaged—would preserve freshness.

Don't Buy Garlic that Smells like Garlic

Published January 1, 2015.

The sniff test is a common approach for testing produce prior to purchase, but when it comes to buying garlic, a strong aroma is a bad sign.

Salt-Roasting Vegetables at Home

Published November 1, 2014.

Salt-roasted root vegetables are appearing on more and more menus lately. Is salt-roasting worth doing at home?

Artichokes and Wine

Published September 1, 2014.

Sometimes wine can taste oddly sweet and one-dimensional when paired with dishes containing artichokes. Is there anything one can do to combat this problem?

Making Stock with Skin-On Onions

Published September 1, 2014.

Is there any advantage to leaving the skins on onions when making stock?

Baking with Fresh Pumpkin Puree

Published September 1, 2014.

Baking recipes usually call for canned pumpkin, but if you have fresh pumpkins can you make your own puree and use that instead?

How to Quickly Cook a Potato

Published July 1, 2014.

Do potato nails (rods that are inserted into baking potatoes to decrease the cooking time) really work?

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