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
How to Store Tomatoes (and Whether to Refrigerate Them)
How to Make Creamy Vegetable Soups Without a Recipe | The Food Lab
How to Clean and Store Fresh Produce
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 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
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)
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
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 pile of different types of whole, unpeeled onions on a cutting board.
A Beginner's Guide to Onions
How to Back-Slice Chives
What to Do With Broccoli Stems
A variety of colorful Japanese pickles.
Do You Know Your Tsukemono? A Guide to Japanese Pickles
What Is Baby Corn?
Ignore the Headlines: Sometimes Tomatoes Belong in the Fridge
Guajillo chilies
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
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
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
A Guide to Winter Squash: How to Choose, Store, and Cook Your Gourds
Hey Chef, What Can I Do With Black Garlic?
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
How to Slice Scallions | Knife Skills
stir fried snow pea tips
Snow Pea Tips
The Comprehensive Mushroom Shopping Guide
20100513-KS-celery - carousel.jpg
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
20100518-Knife Skills-Carrots - carousel.jpg
Knife Skills: How to Cut Carrots
What Is a DOP Tomato?
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 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
Taro Root