Can you tell a compote from a chutney? A jam from a preserve? It’s easy to get confused since grocery store labels are often inexact. Here’s the real deal when it comes to preserved fruit.
Avocados are very sensitive to cooking times, here's how to get the best results.
How can I tell if a whole honeydew melon will be sweet?
It's quite common to use half of an avocado and save the rest for later. Is it possible to keep the leftover half from turning brown?
Some recipes suggest substituting mashed avocado for butter in cookies. Does it work?
How do baby bananas and red bananas differ from regular bananas?
Grocery stores will often carry both sulfured and unsulfured dried apricots. How do they differ?
Bananas ripen on the counter. Is that true of any unripe fruit or vegetable that you buy?
What exactly is lemon oil? The package instructions say to use it in place of lemon zest.
Will strawberries soak up water if the berries are stemmed before washing?
Almost any fruit can be dried (the process concentrates flavor and sugar), and these days, most of them are—from blueberries to cranberries to mangos.
Use this simple technique to soften and plump dried fruit.
We found two emergency substitutions.
Tips on how to pick the perfect pear.
What’s the difference between dark raisins and golden raisins?
Can lemon zest be frozen for later use?
The winter months bring a number of exotic fruits from tropical climates to supermarket shelves. Here are tasting notes for 12 of our favorites.
The flavor of Key limes and regular supermarket limes (called Persian limes) are almost identical—but there’s a big difference in squeezing time.
Melons come in nearly every shape, size, and color. What lies beneath the thick rinds of these fruits? To find out, we sampled 12 varieties that range from everyday to heirloom.
Do you need to refrigerate citrus fruits?
Grilling caramelizes the sugars in fruits and gives them a complex, smoky flavor. But not all fruit belongs on the grill.
Sweet, tart, and high in vitamin C, citrus fruits are favorites across the globe. We picked, peeled, and ate 16 varieties, some common, some obscure.
Most berries freeze very well—if you follow a few simple steps.
We tasted 12 varieties of fresh berries, some familiar and some exotic, to appreciate their unique flavors.
When slicing oranges, grapefruits, and other citrus fruits for salads, it's important to cut the sections free of the membranes, which are fibrous and bitter. Here's how we do this in the test kitchen.