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 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.
What to Do with Pea Greens
Published May 1, 2017.
The best way to prepare pea greens.
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.
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.
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.
