Depending on the kind you get, radishes can be brilliant in their peppery crunch or infuriating in their inability to soften or roast. So we polled a panel of chefs to help us get the best out of the stubborn little vegetables.
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The nutty sweetness of sunchokes most immediately lends itself to soft purées and soups, but they're more versatile than meets their knobby eyes. With spring as high sunchoke season, we asked a panel of chefs from around the country for some unexpected ways to bring out all the sweet, savory, and vegetal flavors that sunchokes have to offer.
While somewhat uncommon in American cuisine, sumac complements such a wide variety of flavors that chefs use it liberally and with gusto. We rounded up some pros and polled them on their favorite ways for us to bring sumac home.
The word "vinegar" encompasses so many varieties, flavors and possibilities. So instead of asking chefs to paint broad strokes for us with how they love to use it, we asked them to think outside the box a bit, going beyond basic vinaigrettes and finishing touches.
If you're not familiar with the numbing, tongue-tingling bite of Sichuan peppercorns, they can be a nerve-wracking ingredient to bring into your kitchen. So we asked chefs around the country to show just how versatile this spice can be, and how to incorporate into food well beyond the Sichuan standards, without the pain.
Winter squashes are some of the most versatile vegetables when it comes to rich, warming comfort dishes; there's so much to do with them beyond the purées and soups we often turn to out of habit. Here, the pros help us use the acorn, butternut, and spaghetti squashes we love so much in new ways.
Jams don't always mean something sweet is in store. Chefs from around the country guide us in bringing out the savory.
Chocolate is one of the world's most dynamic and complex ingredients, but this time of year most recipes focus on how to make sweet treats for your loved ones. So we asked the pros how to bring some chocolate love to savory dishes perfect for celebrations large and small.
Jam on toast is fine and all, but here are some other sweet and savory ways to get the most out of your jar.
Nine chefs from around the country show how we can give pickle brine a second chance.
Cranberries aren't just for saucing. Chefs from around the country weigh in with their favorite sweet/tart recipes perfect for fall.
Maple syrup's not only for pancakes. What else is it good for? Marshmallows, meat rubs, and one darn-good grilled cheese.
Curry paste is good for plenty more than making curry. Chefs around the country tell us how they use it for Mexican sauces, steamed fish, a coconut dessert, and more.
We've asked chefs about plenty of ingredients in our Hey Chef series, but none has made them as excited as they are about curry. Here, we have ten of the most exciting usages for the sweet and savory flavor combination, straight from professional kitchens nationwide.
Once you start using fish sauce, it can be tough to stop yourself from tossing it into everything. We polled chefs on some of their favorite uses. Their replies: amp up the flavor of everything from grilled chicken to Southern tomato gravy to...whipped cream?
Ginger's an ingredient with a thousand uses. Here, seven chefs give us their pro-tips for using it from bread to ice cream to ceviche.
With the gardening season soon coming to an end, the summer's mint haul needs to get used up or preserved in something other than a mojito. Here, seven chefs teach us some tricks.
Five chefs school us on how to use our outdoor grills, smokers and even indoor ovens to smoke oils, vegetables, and nuts, and ice cream.
The end of summer brings eggplant out in full force. Here, six chefs nationally tell us how to go beyond the parmigiana.
Honey isn't just for stirring into tea. Six chefs from around the country teach us how to use honey to round out a sauce, make a honey brittle, and add some crunch to a yogurt parfait.