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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.

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.

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.

A Green Bell Pepper Alternative

Published January 1, 2017.

Long, slender Cubanelle peppers are commonly used in Spanish, Caribbean, and Italian cooking.

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.

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?

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?

Jerusalem Artichokes: Another Tasty Tuber

Published March 1, 2016.

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

Peeling Asparagus—Is It Worth the Fuss?

Published March 1, 2016.

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

Squeaky Clean Leeks

Published March 1, 2016.

The best way to prep leeks for cooking.

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.

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.

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.

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?

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.

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