Vegetables

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.

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

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

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.

Including some varieties you may not have known are a part of the cabbage family!

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.

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.

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

You really don't have to make mashed potatoes day-of for them to come out perfect.

A versatile ingredient, its unique flavors and consistency is great in soups, salads, and more.

It looks like scallions, and has a much more mild taste than regular garlic.

It couldn't be easier.

A simple and clever way to bring your appetizers to the next level!

It's nearly effortless.

For years I had heard that the way to get the fluffiest, lightest mashed potatoes did not involve a masher, a wooden spoon, or (shudder) a food processor. The magical tool was a food mill. Last year I finally acquired one and I can say that the stories are true; for the lightest, fluffiest potatoes, a food mill is the way to go. I am a big fan of this food mill made by OXO. It’s dishwasher-safe, which is a major bonus when you’re talking about mashed potatoes and other purées.

No, it's not mayonnaise!

I quite literally ate the entire bag of carrots as a result.

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

An easy, step-by-step guide.

Despite their similar names, what sets these winter veggies apart is the plant family they belong to.

Take things to the next level.

Learn some of the most common ways that recipes ask us to cut, slice, and dice carrots.

Learn more about this colorful winter squash.

They can keep for weeks or even months when properly stored.

Make them last with our handy storage tips.

This is the best way to make sure they're prepped and ready for all of your future side dishes.

Keep your kale from wilting by storing it properly in the fridge — or even freezing it up to a year.

It's so satisfying!

Learn the differences between winter squashes like butternut, kabocha, and more in this guide.

A refresher for Brussels sprouts season.

And what exactly are potato eyes, anyway?

And are they really from Brussels?

It's good enough for guests and easy enough for any weeknight.

I grew up thinking that mashed potatoes came from the dehydrated flakes in a box. When I finally made my own from scratch, the result was such a revelation that I haven’t looked back since. But transforming a potato into the delicious, comforting magic of mashed potatoes really starts at the grocery store. You need to pick the right potato so you end up with light, fluffy mashed potatoes. There are three basic categories of potatoes: starchy, waxy, and in-between.

Your BLT will thank you.

Pad thai and many other Southeast Asian dishes just wouldn’t be the same without a few healthy spoonfuls of sweet-sour tamarind. For the most part, we use blocks of tamarind pulp when this ingredient is called for, and these require a little extra prep work before going into the pot. Here’s what we do!These blocks of tamarind pulp are the tamarind fruit pods stripped of the outer husk and compressed tightly together.

You probably know nori best as the paper-like dark green wrapping that keeps pieces of sushi neatly — and deliciously! — contained. Crisp sheets of this mild grassy-tasting seaweed last forever in the pantry and can come in handy when you just need “a little something extra” to perk up a weeknight meal. Nori is made by shredding edible seaweed and then pressing it into thin sheets — much like the process for making paper.