How to Cut Ingredients on the Bias
Published January 1, 2019.
Cutting long, slim vegetables diagonally adds visual interest to many dishes.
How to Cook with Daikon
Published January 1, 2019.
This long white root may look like a pale carrot, but it is actually a member of the same family as radishes, broccoli, and turnips.
How to Prevent Mushrooms from Absorbing Too Much Oil
Published January 1, 2019.
Mushrooms are veritable sponges, absorbing as much oil as you put in the pan. But while developing a new method for sautéing mushrooms, we noticed that, once cooked, the mushrooms barely absorbed any oil at all. Here's why (and how).
Should You Wash Mushrooms?
Published December 1, 2018.
Does washing mushrooms really affect their flavor and cooking time? We address this long-held debate.
How to Prep, Buy, and Store Delicata Squash
Published November 1, 2018.
Get the most out of this small, mild winter squash.
How to Shop for Cucumbers
Published July 1, 2018.
Gone are the days when supermarkets sold only one type of cucumber.
How to Use Purple Potatoes
Published May 1, 2018.
We tasted three different kinds of purple potatoes to determine what they taste like and how much starch they contain.
Cooking with Carrot Tops
Published May 1, 2018.
Don't toss those tops! Here's how to use them.
Can You Eat Cilantro Stems?
Published May 1, 2018.
Cilantro is more than just leaves. Here's some information about the rest of this entirely edible plant.
What To Do with Leftover Lemon Grass
Published January 1, 2018.
Don't toss those extra leaves! Here's how to use them to make homegrown shoots.
How to Use Escarole
Published November 1, 2017.
This worthy, crisp green is a versatile ingredient in everything from fresh salads to Italian soups. Here are some tips on how to prepare and cook it.
How to Cook Baby Kale
Published September 1, 2017.
Since it came onto the scene, baby kale has been billed as a salad green. But, we wondered, why not cook it?
How to Choose a Sweet Potato
Published September 1, 2017.
Sweet potato varieties with orange or red skin and deep orange flesh, including Red Garnet (our favorite) and Jewel, cook up sweet and moist.
Three Tips for Roasting Chile Peppers
Published July 1, 2017.
After developing our method for roasting and peeling bell peppers, we were eager to try it on other pepper varieties.
The Best Way to Store Rhubarb
Published May 1, 2017.
It turns out that the best method we’ve found for storing celery also works for rhubarb.
What to Do with Pea Greens
Published May 1, 2017.
The best way to prepare pea greens.
Regular vs. Shanghai Baby Bok Choy
Published March 1, 2017.
There are two types of baby bok choy. Here's what you need to know when you go shopping.
How to Prepare Endive
Published March 1, 2017.
The crisp, bitter-tasting leaves of endive can provide a bold accent in salads or serve as a counterpoint to dips or fillings.
A Green Bell Pepper Alternative
Published January 1, 2017.
Long, slender Cubanelle peppers are commonly used in Spanish, Caribbean, and Italian cooking.
A Different Way to Chop Onions
Published November 1, 2016.
The most widely known method for chopping an onion involves making a series of vertical and then horizontal cuts, the latter requiring cutting toward the hand holding the onion. Here’s a different method that’s just as fast but doesn’t require the horizontal cuts, which some cooks don’t like to make.
Piquillos: More Than a Pricey Roasted Red Pepper
Published November 1, 2016.
Are piquillos, a pepper common in Spanish cuisine, worth the extra money over jarred roasted red peppers?
All About Celery Root
Published November 1, 2016.
Celery root (also known as celeriac) boasts a crisp, firm, parsnip-like texture under its tough peel and a mild, celery-like flavor that sweetens with cooking.
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.
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.
Oil-Cured Olives: A Kalamata Substitute?
Published May 1, 2016.
Can oil-cured olives stand in for kalamatas as a substitute?
