Vegetable Guides

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.

How to Sustainably Harvest Ramps

All About Asparagus | The Food Lab

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

What Is Culantro, and How to Use It

Charcoal Chimney–Grilled Sugar Snap Peas With Buttermilk-Dill Dressing Recipe

Provençal Tian (Eggplant, Zucchini, Squash, and Tomato Casserole) Recipe

French Onion Soup Tarte Tatin Recipe

Fish-Fragrant Eggplants (Sichuan Braised Eggplant With Garlic, Ginger, and Chiles) Recipe

How to Store Tomatoes (and Whether to Refrigerate Them)

Turn Scallion Greens and Tomato Skins From Trash to Delicious Powdered Treasure

How to Make Creamy Vegetable Soups Without a Recipe | The Food Lab

How to Clean and Store Fresh Produce

Turn Vegetable Greens and Herb Scraps Into Flavorful Pestos

Dry-Charring Is the Best and Fastest Way to Cook a Side of Asparagus

How to Buy, Prep, and Cut Green Beans

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

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

9 Japanese Vegetables You Should Know

Kimchi 101: It Ain't Just Cabbage

How to Prepare and Store Ginger

7 Things To Do with Garlic Scapes Recipe | The Crisper Whisperer

How to Cryo-Blanch Vegetables | The Food Lab

A Beginner's Guide to Olives: 14 Varieties Worth Seeking Out

The Best Way to Store Fresh Herbs

How to Clean and Cook Morel Mushrooms

All About Mirepoix, Sofrito, Battuto, and Other Humble Beginnings

Potatoes 101: All You Need to Know About Common Spuds

Everything You Should Know About Yams

Save Your Vegetable Scraps, Make Stock

Serious Heat: A Guide to Chile Substitutions

Use the Microwave to Dry Your Herbs for Long-Lasting Intense Flavor

A Beginner's Guide to Onions

How to Back-Slice Chives

What to Do With Broccoli Stems

Do You Know Your Tsukemono? A Guide to Japanese Pickles

Children of the Corn: Baby Corn, Demystified

Ignore the Headlines: Sometimes Tomatoes Belong in the Fridge

What to Do With Dried Chiles: Recipes, Cooking Techniques, and Shopping Tips

The Serious Eats Field Guide to Asian Greens

Want Juicier Tomatoes? Store Them Upside Down

How to Clean Shiitake, Portobello, and Oyster Mushrooms | Knife Skills

Chinese Greens 101: Three Basic Cooking Techniques for Chinese Greens

How to Clean and Prepare Mushrooms | Knife Skills

How to Clean, Trim, and Prepare Artichokes | Knife Skills

Seriously Asian: Chrysanthemum Greens

How to Cut Fennel | Knife Skills

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

How to Roast Mushrooms

Hey Chef, What Can I Do With Black Garlic?

How to Assemble an Awesome Vegetable Platter

Why a Y-Peeler Is the Best Vegetable Peeler

The Serious Eats Tomato Shopping Guide

Why Does My Garlic Turn Green? | Ask The Food Lab

Seriously Asian: Naga-imo

How to Slice Scallions | Knife Skills

Seriously Asian: Mizuna

Seriously Asian: Snow Pea Tips

The Serious Eats Mushroom Shopping Guide

How to Cut Celery | Knife Skills

How to Slice and Dice an Onion | Knife Skills

Knife Skills: How to Cut Carrots

What Is a DOP Tomato?

Seriously Asian: The Yardlong Bean

How to Prepare Portobello Mushrooms | Knife Skills

Spice Hunting: Aji Panca

Fresh Water Chestnuts Are Amazing

How to Steam Vegetables in the Microwave | The Food Lab

How the Science of Salt Can Improve Your Tomatoes