Here's what to do when you are in a pinch.

Frozen kale just isn't the same.

Here are the three types of fresh pea pods you may see at the market.

Are curly- and flat-leaf parsleys interchangeable? We ran a series of blind taste tests to answer this question.

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?

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 …

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 mai…

Come spring, shoots and stalks are everywhere. Here are a dozen that could end up in your kitchen and on your plate.

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?

Do red jalapeños have the same heat as the green ones?

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?

Ever wonder why eggplant sometimes makes your mouth tingle? So did we.

All olives are harvested from October to January, whatever the variety. The time of their harvest determines their color and flavor.

We’ve heard the claim that baking soda is sometimes used when boiling vegetables to preserve their color. We wanted to know if this really worked.

What’s the difference between a rutabaga and a turnip?

Depending on your desired dish, one of these popular supermarket sweet potatoes is likely right for the job.

When a recipe uses just a teaspoon or two of chipotle chiles, here’s how to store the rest of the can.

What are the differences between English and American cucumbers? And what’s the best way to seed one?

Because the soft, buttery flesh of ripe avocados bruises easily, cutting neat, even dice requires delicate handling. We have a few tricks that come in handy in …

Here’s the best method for preserving the freshness of this delicate vegetable.

Be sure to look for large, thick pieces of mushroom—and don’t forget to smell the bag.

Avoid a stovetop mess—microwaving softens tough cabbage leaves, allowing them to be easily removed.

How to handle this oddly shaped vegetable in the test kitchen.

Cutting the kernels off ears of corn can be tricky, as the cobs can roll around on the cutting board. Here’s how we remove the kernels from the cobs.

Surprisingly, less cooking time led to better potato texture.

The bitter taste and slimy texture of squash seeds can wreak havoc on sautés and soups.