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.

Skip the Salt When Cooking Corn

Published July 1, 2015.

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

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.

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.

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.

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.

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?

Making Stock with Skin-On Onions

Published September 1, 2014.

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

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?

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?

Add This Innovative Raw Onion Topping to Pizza, Salads, or Sandwiches

Published May 1, 2014.

We recently discovered a technique that retains more of the raw onion flavor and crunch while preventing burning.

Substituting Celery Leaves for Stalks

Published January 1, 2014.

Can celery leaves be substituted for the stalks in recipes?

Quick Microwave Kale Chips

Published November 1, 2013.

Here's our easy method for making crispy kale chips at home.

Washing Dried Mushrooms Before Grinding into a Powder

Published November 1, 2013.

When a recipe calls for grinding dried mushrooms, should the mushrooms be washed first?

Using Sprouted Onions

Published September 1, 2013.

Is it OK to cook with sprouted onions?

Vegetarian Gelatin Substitutes

Published September 1, 2013.

Can you swap unflavored vegetarian gelatin for traditional gelatin in recipes?

Leave Out Lower-Fiber Vegetables When Freezing Stew

Published September 1, 2013.

Freezing stew offers make-ahead convenience, but not all vegetables handle freezing and reheating well. Which vegetables work well for this purpose, and which ones don't?

Punching Up Potato Flavor

Published September 1, 2013.

We wondered if roasting the potatoes could concentrate and enhance potato flavor in dishes that usually call for boiled potatoes.

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