What’s the difference between broccoli rabe, broccolini, and broccoli?
Why do purple baby potatoes take longer to cook than yellow or red ones all sold together in the same mixed bag?
What is the weight or volume equivalency of a single carrot in recipes?
Acorn and butternut squash can vary greatly in size. How do you know how much you should buy for a recipe?
When a recipe calls for a tomato, what size and type should be used?
How well does zucchini freeze for later use?
These versatile pantry items take many shapes and forms. Here’s a sampling of the ones we use most often.
Besides looking different, is there any flavor difference between red and green cabbage? Can they be used interchangeably?
Can purple and white sweet potatoes be substituted for orange sweet potatoes in sweet potato pie?
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?
Here's the best method for prepping butternut squash.