Can mashed potatoes be made ahead of time, frozen, and then defrosted and reheated right before a big dinner?
What are microgreens? Are they the same as sprouts?
Recipes often call for “medium” onions. What does “medium” mean in terms of volume and weight?
Do baby artichokes and regular-size artichokes cook the same way?
Can one make caramelized onions from onions that were chopped a few days ago?
The United States produces 32 percent of the world’s corn—three times as much as any other nation. With all ￼that corn, it’s little wonder that we use it in so many ways.
There’s a whole world of radishes beyond the tipped-and-tailed kind that are sold in plastic bags at the supermarket.
Are all new potatoes small? Are all small potatoes new?
If a recipe calls for canned diced tomatoes and all you have are canned whole tomatoes, can you dice up the whole tomatoes and use those?
Pickling in vinegar-based brine originated eons ago as a practical means of preserving foods. These days, everyone from star chefs to home cooks is doing it mainly for the distinctive flavor.
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.
Here's our quick and easy method.
Here's the best method for prepping butternut squash.
After Halloween, many people roast the seeds from our jack-o’-lanterns. Can you do the same with the seeds from butternut and acorn squashes?
Do red jalapeños have the same heat as the green ones?
The spectrum of peppers is vast, including everything from bell peppers with no heat to "ghost peppers" that are so incendiary, it's a challenge to handle them safely. Here is a selection of peppers from the "sweet" category.
Asian vegetables used to be relegated to ethnic markets—if you could find them at all. Now many sit alongside the carrots and tomatoes at ordinary supermarkets.
The big bags of onions you can buy at Costco sometimes go bad before you can use them all. We wondered, could we freeze them?
Ever wonder why eggplant sometimes makes your mouth tingle? So did we.
We’ve heard the claim that baking soda is sometimes used when boiling vegetables to preserve their color. We wanted to know if this really worked.