Come spring, shoots and stalks are everywhere. Here are a dozen that could end up in your kitchen and on your plate.
Looks can be deceiving. The carrots stored in water looked fresher, but didn't taste as good as their less attractive counterparts.
Some supermarkets sell white sweet potatoes. Can they be used interchangably with ordinary sweet potatoes?
Is there any way to use leftover brine from a jar of store-bought pickles to make more pickles?
Why does green salad wilt if you dress it ahead of time? How can I prevent this?
The test kitchen's method for preparing green beans.