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.
Looks can be deceiving. The carrots stored in water looked fresher, but didn't taste as good as their less attractive counterparts.
Come spring, shoots and stalks are everywhere. Here are a dozen that could end up in your kitchen and on your plate.
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?
Here's the best method for prepping butternut squash.
Here's our quick and easy method.
The test kitchen's method for preparing green beans.
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.
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?
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.
Ever wonder why eggplant sometimes makes your mouth tingle? So did we.
All olives are harvested from October to January, whatever the variety. The time of their harvest determines their color and flavor.
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.
An improperly dressed salad is a ruined salad. To prevent mishaps, follow the test kitchen’s easy formula.
Drinking milk cools the heat of chile peppers. We wondered if soaking chiles in milk before cooking could mellow their heat.
What’s the difference between a rutabaga and a turnip?
Depending on your desired dish, one of these popular supermarket sweet potatoes is likely right for the job.
While the classic technique for washing leeks successfully removes trapped dirt and grit—our way is just as effective and far easier.