Vegetables

Relief for jalapeño hands is right in your pantry.

Plus, we've got perfect recipes to get started.

An easy, step-by-step guide.

The best way to peel pearl onions is also the easiest and the fastest.

Grab some milk — things are about to heat up.

Spaghetti squash is a perennial favorite here at Kitchn. We love its versatility — this squash is good for so much more than faux spaghetti noodles. But whether you’re planning to make spaghetti squash chicken Parm or broccoli and cheese spaghetti squash casserole, you have to prep it first. Cutting a spaghetti squash the right way isn’t hard, as long as you have the right tools and technique.

Nope, it’s not in the baking aisle.

There are three main types of potatoes to choose from at the store: starchy, waxy, and those in between (which are referred to as “all-purpose”). The trick is knowing which potato works best in which circumstance. Consider this a user’s guide to the all the different types of potatoes you can think of. We break down which potato is best for baking, boiling, roasting, and more.Starchy potatoes are great for baking, frying, and mashing.

“It’s not always easy to figure out which potatoes to use for what,” writes Deborah Madison in Vegetarian Cooking for Everyone. Some 25 years after the book was published, those words still ring true, especially when you consider the range of conventional and heirloom potato varieties available at supermarkets and farm stands. The best potatoes for roasting, baking, mashing, and frying aren’t always interchangeable.

A little goes so far.

Don’t overcook them!

I’m a believer.

Number two is a total game-changer.

The purple root vegetable is becoming super popular for a reason.

This is an easy fix.

Now you know.

It’s all about the technique.

While those inexpensive pumpkin carving kits you see at the grocery store may seem appealing, they're actually not your best bet.

Don't worry, it is still delicious.

Serve them at your next party!

For your best mashed potatoes yet.

Yes, you can freeze mashed potatoes. Here's how.

Here’s to the humble, dependable spud. It has to be one of the top kitchen staples of all time, loved for its versatility — giving us creamy mashes, comforting hashes, cheesy gratins, crisp fries, crunchy chips, fluffy bakes to load with butter and sour cream, and much more. We tend to take this kitchen stalwart for granted, stashing it in the pantry with little care and expecting it to be there at our beck and call. But that doesn’t always pan out.

It can be daunting to face a butternut squash. Learn how to cut butternut squash in four easy steps.

They may look similar, but they're indeed different. Here's what you should know.

In addition to white button, cremini mushrooms are likely the most popular mushrooms you buy when at the store — and there’s a reason for that. These popular mushrooms, which have a size similar to white button mushrooms but resemble portobellos mushrooms, are super versatile in the kitchen.Though cremini mushroom are easy to find, you may be wondering what exactly cremini mushrooms are and how much do they differ from other common varieties. Here’s what you need to know.

An easy formula that doesn't require a scale!

It’s always sad to see ripe summer vegetables fade out, but there is excitement that comes in with the even more interesting and complex vegetables of fall. While there is a plethora of produce available once September rolls around, it’s helpful to have a guide to all the fall vegetables at the store. Luckily, we’ve rounded up 12 fall vegetables you should be on the lookout for this season.

Don't let anyone tell you otherwise.

Here’s how to dice, chop, mince, and everything between!

No peeler, no problem.

When you finally get tired of eating fresh summer corn, freeze it.

The methods are super simple!

It’s the first step to your best-ever eggplant Parm!

The peculiar yet delicious pepper you need in your life.

Take yours to the next level by doing this one thing.

Slicing an avocado is a simple technique that requires minimal knife skills and just a few seconds of your time.

Sunchokes, also known as Jerusalem artichokes, are a funny-looking tuber with a delicate, artichoke-like flavor, and they have been growing in popularity in recent years, popping up at farmers markets and on restaurant menus around the country. But before you go on a sunchoke binge, you should know its unofficial nickname: the Fartichoke.

There are very few savory recipes that don’t begin with a chopped onion or that contain minced herbs or garlic. For a new cook, terms like “medium chop” or “small dice” can be confusing. Medium compared to what? How small is small? And how much trouble can you get into if you small chop something when the recipe says to mince?

Q: I keep hearing how fennel is in season. What is it, and what are innovative ways to use it?Sent by BrieEditor: Brie, fennel is a bulbous vegetable with a tall, wispy, fronded top that looks rather like dill. The fronds can be used in salads, but the main attraction of fennel is the bulb itself. It’s very firm and crunchy, and it tastes a bit like licorice and anise. It has a fresh, bright taste and it’s one of our favorite vegetables for salads and slaws.

Behold, a potentially life-changing video from Saveur that helps you get corn off the cob quickly and easily and makes excellent use of a multi-tasting bundt pan! I can’t believe I missed this video when it came out last year, but it’s never too late to learn a brilliant kitchen trick. As shown in the video, a bundt pan helps hold the cob in place and neatly catches corn kernels and milk as you shave them to use in salads, dessert, juice, and more.

We don’t use the term brassica often, but we’re definitely familiar with the hearty veggies that live in this family, with broccoli, Brussels sprouts, and cabbage being the most popular. But don’t stop there. From rutabaga to turnips, here are five brilliant brassicas to work into your meal plan right now. While turnips are available year-round, you’ll notice they’re making a big appearance is CSA boxes right now and will again in the springtime.

Of all the ingredients in all the world, potatoes happen to be my favorite. Fried, mashed, and nestled under a roasting chicken, I love them no matter the preparation. I even love them frozen. And that’s because, when it comes to making a quick, filling snack, there’s no better item to have on hand than shredded hash browns. Frozen hash browns have chameleon-like properties. When fried or baked, they add a surprising pop of crunch to an otherwise texture-less dish.

Long, tender green spears of asparagus are a spring favorite. We wait all winter for the first glimpse of them at the farmers market, but its pale sibling, white asparagus, doesn’t get quite the same fanfare — at least not in North America. In Europe, its appearance is perhaps even more celebrated. Beyond the obvious difference in color, what exactly is the difference between white and green asparagus?

Out of shallots? You have options! Learn the best substitutes for everyone’s favorite allium.

Don't let any extra cabbage go to waste! Here's how to properly store it in the freezer.

This seasonal ingredient is like no other. Here's what you should know about it.

Here's how to use this pretty radish.

Making our springy asparagus, radish, and mint salad or tossing radishes with farro and goat cheese? Or maybe you’re slicing a few to dip into salted butter on a crudités platter. Whatever you’re making, don’t toss those radish greens! You can eat them. That’s right. If you’ve always chucked the tops into the compost or the garbage you may be curious enough to give them a try. Here are 6 ways you can use radish greens.

Follow this visual guide to learn the best way to cut cabbage for your recipe.

Read more to learn how to shred cabbage properly.

And you may already have them in your kitchen!

It's so easy!

A game-changer for sure!

This is absolutely the best method for the crispiest, crunchiest, and most tender sprouts!

Like with potatoes, broccoli is particularly delicious when smashed and roasted to perfection.

I just received two plump eggplants in my CSA box, and as I was sticking them in the refrigerator, I suddenly questioned whether this was the right move. Remember that tip for how to store cucumbers? Turns out eggplant is similar. Until now, my go-to storage spot for eggplant has always been in the refrigerator — either the crisper drawer or bottom shelf, depending on the size.

We get a little confused if a recipe calls for a roaster or a broiler chicken. Can different kinds of chickens be used interchangeably? Have you also wondered about the difference between these sizes of chickens? Wonder no more! Here’s a handy guide to identify those chickens and a few pointers on swapping and preparing. The terms tend to get tossed about and used interchangeably in chicken recipes and articles.

Celery leaves — known primarily as a throwaway top to an already underappreciated vegetable — are so often discarded. It’s a real shame. Celery leaves are actually a bonus to their stalks and completely virtuous on their own. Here’s everything you need to know about prepping them and turning them into a vibrant pesto. Celery leaves are delicious, nutritious, and packed with intense celery flavor.

This method simply yielded the best of everything: a perfectly crispy exterior with a fluffy interior.