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.

Explore Vegetable Guides

A bundle of culantro with some chopped culantro on a small wood cutting board. From Shutterstock.
What Is Culantro, and How to Use It
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How to Store Tomatoes (and Whether to Refrigerate Them)
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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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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
Overhead view of garlic scape pesto in a small bowl next to a wide rimmed, shallow bowl of cooked white beans and pesto
Garlic Scape Pesto (And 6 More Ideas for Garlic's Green Shoot)
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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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What Is Baby Corn?
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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
How To Cook And Use 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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How to Slice Scallions | Knife Skills
stir fried snow pea tips
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 Salt Can Improve Your Tomatoes
Five shucked ears of different colors of corn.
The Serious Eats Guide to Corn
Overhead view of jar of passata, a bag of pasta, and mise en place ingredients
All About Tomato Passata, Italy's Puréed Pantry Essential
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Taro Root