Our post earlier this week on bigger, yet tasteless, strawberries really struck a chord. Here's one more reason to think about switching our shopping habits: organic fruits and vegetables just taste better. It's not opinion; it's science. Just ask food scientist Harold McGee. More

Love to buy loads of fresh veggies at the farmers' market but can't always use them up in time? Look to your freezer for help! However, it's not as simple as throwing a few tomatoes in the freezer; there are techniques that vastly improve the thawed product. Read on for tips! More

Q: I've tried storing potatoes and onions in the fridge, and inside a cupboard on the shelf, but they always seem to shrivel up, grow eyes, or go bad much faster than they ought to. What's the ideal way to keep them fresh longest when I'm miles from the nearest root cellar?

Sent by Eleanor More

French fries are one of life's great pleasures. But there is a great big world of vegetables out there, just waiting to be deep-fried and dipped in ketchup. More

When it comes to vegetables, I tend to stick to a routine. Roasted Brussels sprouts tonight, sautéed broccoli tomorrow. Do you ever gaze across the produce in the grocery store or the farmer's market and wonder how you'd prepare something new? Look no further. Here's a beginner's guide to proper preparation times. More

A last-minute vegetable frittata is a really delicious thing, especially when you walk in the door after a long day of work and afterhours errands. Those quick and easy last-minute supper dishes can be heaven-sent and they help us clean out our leftovers, but there are only so many frittatas a person can make. If you have a fridge full of veggies that need to be put to use, here are a few alternate ideas that will help clear out those crisper drawers in a jiffy! More

Beets shouldn't be relegated to cold salads or simple roasted vegetable medleys. There are so many wonderful ways to use beets that span each meal of the day, so when readers asked for some new beet recipes that weren't your standard simple beet salads, we jumped at the chance to offer a few of our favorites. More

We're rolling ahead with video: it's time to start showing you all some basic techniques and we'll start with the onion, that pungent bulbous bundle of flavor, so essential to so many cuisines. Watch the video above, then click through for a quick run-down on onion types and the secrets to keeping your eyes dry while you chop. More

Canning isn't the only way to preserve seasonal fruits and vegetables. Spring favorites like strawberries, peas, and rhubarb may be frozen, dried, made into vinegar, and more. Read on for tips and share your own ideas in the comments. More

My favorite appetizers are simple affairs: easy to make, easy to eat. These elegant little cucumber cups fit the bill quite nicely, with the added bonus of making it appear as though they were much more difficult to make than they were. Paired with a gin & tonic, these are a total dinner party win. More