Get to know your produce—how to pick it out, how to clean it, and how to prepare it—with our vegetables guides that answer all your burning questions.
Turn Scallion Greens and Tomato Skins From Trash to Delicious Powdered Treasure
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How to Make Creamy Vegetable Soups Without a Recipe | The Food Lab
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How to Clean and Store Fresh Produce
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Turn Vegetable Greens and Herb Scraps Into Flavorful Pestos
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Dry-Charring Is the Best and Fastest Way to Cook a Side of Asparagus
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How to Buy, Prep, and Cut Green Beans
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Get to Know Sunchokes, a.k.a. Jerusalem Artichokes
a bowl of roasted sweet potato chunks
A Field Guide to Sweet Potato Varieties (and the Dirt on Yams)
9 Japanese Vegetables You Should Know
Kimchi in a bowl with broth.
Kimchi 101: It Ain't Just Cabbage
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How to Prepare and Store Ginger
Garlic scapes
7 Things To Do with Garlic Scapes Recipe | The Crisper Whisperer
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How to Cryo-Blanch Vegetables | The Food Lab
Closeup of freshly harvested green and purple olives in sunlight
A Beginner's Guide to Olives: 14 Varieties Worth Seeking Out
The Best Way to Store Fresh Herbs
Ingredients for mirepoix; diced carrots, celery, and onions on a cutting board.
All About Mirepoix, Sofrito, Battuto, and Other Humble Beginnings
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Potatoes 101: All You Need to Know About Common Spuds
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Everything You Should Know About Yams
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Save Your Vegetable Scraps, Make Stock
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Serious Heat: A Guide to Chile Substitutions
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Use the Microwave to Dry Your Herbs for Long-Lasting Intense Flavor
A pile of different types of whole, unpeeled onions on a cutting board.
A Beginner's Guide to Onions
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How to Back-Slice Chives
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What to Do With Broccoli Stems
A variety of colorful Japanese pickles.
Do You Know Your Tsukemono? A Guide to Japanese Pickles
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Children of the Corn: Baby Corn, Demystified
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Ignore the Headlines: Sometimes Tomatoes Belong in the Fridge
Guajillo chilies
What to Do With Dried Chiles: Recipes, Cooking Techniques, and Shopping Tips
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The Serious Eats Field Guide to Asian Greens
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Want Juicier Tomatoes? Store Them Upside Down
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How to Clean Shiitake, Portobello, and Oyster Mushrooms | Knife Skills
An assortment of different varieties of Chinese greens on five white plates.
Chinese Greens 101: Three Basic Cooking Techniques for Chinese Greens
How to Clean and Prepare Mushrooms | Knife Skills
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How to Clean, Trim, and Prepare Artichokes | Knife Skills
Chrysanthemum Greens
Three fennel bulbs on a marble surface
How to Cut Fennel | Knife Skills
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A Guide to Winter Squash: How to Choose, Store, and Cook Your Gourds
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Hey Chef, What Can I Do With Black Garlic?
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How to Assemble an Awesome Vegetable Platter
Peeling an apple with a Y-peeler
Why a Y-Peeler Is the Best Vegetable Peeler
The Serious Eats Tomato Shopping Guide
Overhead photo of peeled garlic.
Why Does My Garlic Turn Green? | Ask The Food Lab
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Naga-imo
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How to Slice Scallions | Knife Skills
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Mizuna
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Snow Pea Tips
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The Comprehensive Mushroom Shopping Guide
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How to Cut Celery | Knife Skills
Two hands dicing an onion on a wooden cutting board
How to Slice and Dice an Onion | Knife Skills
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Knife Skills: How to Cut Carrots
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What Is a DOP Tomato?
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The Yardlong Bean
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How to Prepare Portobello Mushrooms | Knife Skills
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Spice Hunting: Aji Panca
Fresh Water Chestnuts Are Amazing
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How to Steam Vegetables in the Microwave | The Food Lab
How the Science of Salt Can Improve Your Tomatoes
Five shucked ears of different colors of corn.
The Serious Eats Guide to Corn