15 Broccoli Recipes to Get You Beyond Steamed

Our very favorite ways to eat through a bounty of broccoli.

35 Recipes That Celebrate the Humble Bean

Beans, beans, good for your culinary art.

23 Fresh Fennel Recipes That Everyone Will Love

If you're a fennel skeptic, these recipes will bring you over to the delicious side.

31 Recipes Starring Fresh, Ripe Summer Tomatoes

What to make with the best of your farmers market tomato-haul this season.

Hash Browns, Tacos, and Beyond: 10 Savory Recipes for Breakfast Potatoes

10 recipes for breakfast-worthy potatoes.

19 Cucumber Recipes to Keep Cool With All Summer

Too many cukes in the kitchen? These cucumber recipes are just for you.

Peas and Thank You: 10 Sweet Pea Recipes

Make the most of the short season for fresh sweet peas.

22 Asparagus Recipes to Put a Little Spring in Your Step

22 recipes to make the most of asparagus season.

29 Mushroom Recipes for Breakfast, Lunch, and Dinner

Mushrooms cooked every which way.

13 Brussels Sprouts Recipes for Thanksgiving

13 Brussels sprouts recipes to convince even the most die-hard sprout-haters.

24 Delicious Eggplant Recipes That Everyone Will Love

Think eggplant has to be stringy, bitter, greasy, or bland? These recipes will set you straight.

19 Easy, Travel-Friendly Bean and Grain Salad Recipes We Love

The best make-ahead lunch? One of these 19 quick, easy, travel-friendly bean and grain salads

10 Fall Vegetables You Should Put on the Grill

11 Ginger Drinks to Make at Home

Serious Entertaining: Comfort Me With Ginger

A Field Guide to Sweet Potato Varieties (and the Dirt on Yams)

Can you tell your jewels from your garnets? A guide to common supermarket sweet potato varieties to know and love.

Get to Know Sunchokes, a.k.a. Jerusalem Artichokes

This nutty-sweet rhizome deserves to be associated with more than farts.

No Cheating! The Best Caramelized Onions Cook Low and Slow

For the sweetest caramelized onions, slow and steady wins the race

The Best Way to Make Popcorn

We tested four methods of popping corn to determine which is the best.

What Is a Garlic Germ, and Should You Remove It?

Taste-testing garlic with and without the germ to see if it makes a difference.

How to Prepare and Store Ginger

Tips for preparing and storing ginger.

How to Cook Dried Beans

Everything you need to know to cook dried beans perfectly every time.

Potatoes 101: All You Need to Know About Common Spuds

The most common potato varieties and what they're best suited for.

A Guide to Winter Squash: How to Choose, Store, and Cook Your Gourds

Our favorite winter squash and how to clean, cut, and cook them.

How to Roast Mushrooms

A properly roasted mushroom is meaty, intense, and deeply flavored.

How to Prepare Mushrooms (and Whether to Wash Them)

How to chop fresh mushrooms for roasting or sautéing.

How to Slice and Dice an Onion

Two of the most basic (and essential!) chopping skills you can master, explained.

The Serious Eats Guide to Beans

The guide to identifying, buying, and cooking one of our most reliable sources of sustenance.

Should I Salt My Bean-Cooking Water?

The moral of the story involves more than just the cooking water...

A Hill of Beans, and How I Cooked Them

The Serious Eats Guide to Corn

Do you know your sweet corn from your flint corn, and your grits from your polenta?

The Serious Eats Mushroom Shopping Guide

Everything you need to know about all those mushrooms at your grocery store

Children of the Corn: Baby Corn, Demystified

What is baby corn and where does it come from? @eatandcry's got the answers

How to Clean, Trim, and Prepare Artichokes

Don't be intimidated by artichoke prep. Here's our easy step-by-step guide.

Everything You Need to Know to Make Chinese Hot Pot at Home

Everything you need to know to host a Chinese hot-pot feast at home.

The Best Way to Mince Garlic

Does the method of mincing garlic matter? You bet it does.

3 Ways to Make Delicious Mashed Potatoes in Advance

Sour cream mashed potatoes, classic mashed potatoes, sous vide mashed potatoes—whatever the method, here are the best methods for making mashed potatoes in advance.

How to Clean Shiitake, Portobello, and Oyster Mushrooms

So You Like Flavor? Don't Soak Your Black Beans!

How to Store Tomatoes (and Whether to Refrigerate Them)

Should tomatoes be refrigerated? The answer isn't as straightforward as you might think.

How to Make the Best Tomato Sauce From Fresh Tomatoes

A fresh-tomato sauce for pasta that's so good, you won't even need cheese on top.

Chinese Greens 101: Three Basic Cooking Techniques for Chinese Greens

Can I Substitute Dried Beans for Canned?

How to Cook Crispy Tofu Worth Eating

This tofu has a tender center surrounded by a well-seasoned, impressively crisp crust.

How to Assemble an Awesome Vegetable Platter

The Food Lab: All About Asparagus

Your questions about the powerful green stalks, answered.

Knife Skills: How to Cut French Fries

Taste Test: Ginger Ale

Pumpkin Pie Taste Test: Frozen vs. Canned Filling vs. From-Scratch

The Essential Pumpkin-Carving Toolkit

To up your Halloween pumpkin-carving game, start with a few essential tools.

Taste Test: Microwavable Popcorn

The Serious Eats Ginger Beer Taste Test

The Comfort Food Diaries: Movie Theater Popcorn, A New Hope

Share Your Sweets: Pumpkin Desserts

Share Your Sweets: Ginger Desserts

How to Carve Any Photograph Into a Pumpkin

Want to learn how to transfer your family's images onto a Halloween pumpkin? Here's how to do it.