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Vegetables

90 Helpful Cooking Tips

Why Your Baby Carrots Spoil Faster Than Regular Carrots
They're cute, but why do they spoil so quickly?
Published: April 2019
Why Does Peeling Butternut Squash Sometimes Cause Skin Irritation?
When I peel butternut squash I get a sticky substance on my hands that makes my skin feel tight and dry. What's going on?
Published: December 2018
Different Types of Peas
Here are the three types of fresh pea pods you may see at the market.
Published: April 2018
Curly-Leaf vs. Flat-Leaf Parsley
Are curly- and flat-leaf parsleys interchangeable? We ran a series of blind taste tests to answer this question.
Published: November 2017
Easy Vegetable Prep
These quick tips will make prepping your summer vegetable dishes a breeze.
Published: August 2017
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.
Published: August 2017
Sizing up Carrots
What is the weight or volume equivalency of a single carrot in recipes?
Published: December 2016
Mixed Bag
Why do purple baby potatoes take longer to cook than yellow or red ones all sold together in the same mixed bag?
Published: December 2016
What’s in a Name?
What’s the difference between broccoli rabe, broccolini, and broccoli?
Published: December 2016
Squash Servings
Acorn and butternut squash can vary greatly in size. How do you know how much you should buy for a recipe?
Published: October 2016
Tomato Sizing
When a recipe calls for a tomato, what size and type should be used?
Published: August 2016
Tomato Products
Tomato Products
These versatile pantry items take many shapes and forms. Here’s a sampling of the ones we use most often.
Published: June 2016
Saving Squash
How well does zucchini freeze for later use?
Published: June 2016
Red vs. Green Cabbage
Besides looking different, is there any flavor difference between red and green cabbage? Can they be used interchangeably?
Published: April 2016
Sweet Potato Substitutions
Can purple and white sweet potatoes be substituted for orange sweet potatoes in sweet potato pie?
Published: December 2015
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?
Published: October 2015
Microgreen Primer
What are microgreens? Are they the same as sprouts?
Published: June 2015
Onion Sizes Explained
Recipes often call for “medium” onions. What does “medium” mean in terms of volume and weight?
Published: December 2014
Baby Artichokes vs. Regular Artichokes
Do baby artichokes and regular-size artichokes cook the same way?
Published: December 2014
Making Caramelized Onions from Onions Chopped in Advance
Can one make caramelized onions from onions that were chopped a few days ago?
Published: October 2014
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 …
Published: August 2014
Radishes
Radishes
There’s a whole world of radishes beyond the tipped-and-tailed kind that are sold in plastic bags at the supermarket.
Published: April 2014
Explaining New Potatoes
Are all new potatoes small? Are all small potatoes new?
Published: December 2013
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?
Published: October 2013
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…
Published: August 2013
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.
Published: April 2013
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.
Published: April 2013
Substituting White Sweet Potatoes for Regular
Some supermarkets sell white sweet potatoes. Can they be used interchangably with ordinary sweet potatoes?
Published: October 2012
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?
Published: February 2012
Dressing Green Salad
Why does green salad wilt if you dress it ahead of time? How can I prevent this?
Published: December 2011
Comparing Red and Green Jalapeños' Heat
Do red jalapeños have the same heat as the green ones?
Published: October 2011
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?
Published: October 2011
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 …
Published: August 2011
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…
Published: April 2011
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?
Published: April 2011
Taming Eggplant's Bitter Bite
Ever wonder why eggplant sometimes makes your mouth tingle? So did we.
Published: February 2011