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 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?

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.

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.

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.

Skip the Salt When Cooking Corn

Published July 1, 2015.

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

A Better Way to Seed Jalapeños

Published July 1, 2015.

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

What are Garlic Scapes?

Published May 1, 2015.

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

Storing Half an Onion

Published May 1, 2015.

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

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.

The Easy Way to Slice Cabbage

Published March 1, 2015.

Take the guesswork out of preparing this leafy head.

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?

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?

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