The key to a great vegetarian chili is not finding a substitute for the meat. It’s finding substitutes for what the meat brings to the chili.
Host Christopher Kimball travels to Foxy Farms in the Salinas Valley to see where the nation’s produce is grown. Then he heads into the test kitchen with test cook Becky Hays to learn how to make the ...
Vegetable peelers are a standard in every kitchen, but are the new peelers an improvement on the classics?
Like its French sibling, ciambotta starts out with a slew of watery vegetables. But the right steps create a stew that’s hearty, more concentrated, and deeply satisfying.
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