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How to Shop for Cucumbers

Published July 1, 2018.

Gone are the days when supermarkets sold only one type of cucumber.

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.

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.

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 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.

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?

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.

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?

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.

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?

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.

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