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Vegetables

82 Helpful Cooking Tips

Easy Vegetable Prep
These quick tips will make prepping your summer vegetable dishes a breeze.
Supermarket Tomato Shopping Guide
The best-tasting tomatoes always come from your own garden. But if the supermarket’s your source, here’s a guide to the most commonly available options.
Sizing up Carrots
What is the weight or volume equivalency of a single carrot in recipes?
Mixed Bag
Why do purple baby potatoes take longer to cook than yellow or red ones all sold together in the same mixed bag?
What’s in a Name?
What’s the difference between broccoli rabe, broccolini, and broccoli?
Squash Servings
Acorn and butternut squash can vary greatly in size. How do you know how much you should buy for a recipe?
Tomato Sizing
When a recipe calls for a tomato, what size and type should be used?
Tomato Products
Tomato Products
These versatile pantry items take many shapes and forms. Here’s a sampling of the ones we use most often.
Saving Squash
How well does zucchini freeze for later use?
Red vs. Green Cabbage
Besides looking different, is there any flavor difference between red and green cabbage? Can they be used interchangeably?
Sweet Potato Substitutions
Can purple and white sweet potatoes be substituted for orange sweet potatoes in sweet potato pie?
Make-Ahead Mashed Potatoes
Make-Ahead Mashed Potatoes
Can mashed potatoes be made ahead of time, frozen, and then defrosted and reheated right before a big dinner?
Microgreen Primer
What are microgreens? Are they the same as sprouts?
Onion Sizes Explained
Recipes often call for “medium” onions. What does “medium” mean in terms of volume and weight?
Baby Artichokes vs. Regular Artichokes
Do baby artichokes and regular-size artichokes cook the same way?
Making Caramelized Onions from Onions Chopped in Advance
Can one make caramelized onions from onions that were chopped a few days ago?
Corn Products
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 …
Radishes
Radishes
There’s a whole world of radishes beyond the tipped-and-tailed kind that are sold in plastic bags at the supermarket.
Explaining New Potatoes
Are all new potatoes small? Are all small potatoes new?
Canned Diced Tomatoes vs. Hand-Cut Canned Whole Tomatoes
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?
Vinegar Pickles
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 mai…
Shoots and Stalks
Come spring, shoots and stalks are everywhere. Here are a dozen that could end up in your kitchen and on your plate.
Do Carrot and Celery Sticks Keep Longer If Stored in Water?
Looks can be deceiving. The carrots stored in water looked fresher, but didn't taste as good as their less attractive counterparts.
Substituting White Sweet Potatoes for Regular
Some supermarkets sell white sweet potatoes. Can they be used interchangably with ordinary sweet potatoes?
How to Use Leftover Brine to Make Pickles
Is there any way to use leftover brine from a jar of store-bought pickles to make more pickles?
Dressing Green Salad
Why does green salad wilt if you dress it ahead of time? How can I prevent this?
Comparing Red and Green Jalapeños' Heat
Do red jalapeños have the same heat as the green ones?
Roasting Squash Seeds
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?
Sweet Peppers
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 …
Asian Vegetables
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…
Freezing Onions
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?
Taming Eggplant's Bitter Bite
Ever wonder why eggplant sometimes makes your mouth tingle? So did we.
Olives
All olives are harvested from October to January, whatever the variety. The time of their harvest determines their color and flavor.
Boiling Vegetables with Baking Soda
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.
Six Steps to Perfectly Dressed Salad
An improperly dressed salad is a ruined salad. To prevent mishaps, follow the test kitchen’s easy formula.
Does a Milk Soak Control Chile Peppers’ Heat?
Drinking milk cools the heat of chile peppers. We wondered if soaking chiles in milk before cooking could mellow their heat.