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.
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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
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A Field Guide to Sweet Potato Varieties (and the Dirt on Yams)
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9 Japanese Vegetables You Should Know
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Kimchi 101: It Ain't Just Cabbage
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How to Prepare and Store Ginger
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7 Things To Do with Garlic Scapes Recipe | The Crisper Whisperer
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How to Cryo-Blanch Vegetables | The Food Lab
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A Beginner's Guide to Olives: 14 Varieties Worth Seeking Out
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The Best Way to Store Fresh Herbs
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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
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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
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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
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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
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Chinese Greens 101: Three Basic Cooking Techniques for Chinese Greens
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How to Clean and Prepare Mushrooms | Knife Skills
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How to Clean, Trim, and Prepare Artichokes | Knife Skills
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Chrysanthemum Greens
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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
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Why a Y-Peeler Is the Best Vegetable Peeler
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The Serious Eats Tomato Shopping Guide
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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
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
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Fresh Water Chestnuts Are Amazing
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How to Steam Vegetables in the Microwave | The Food Lab
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How the Science of Salt Can Improve Your Tomatoes
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The Serious Eats Guide to Corn
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