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.
Explore Vegetable Guides
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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
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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
Garlic Scape Pesto (And 6 More Ideas for Garlic's Green Shoot)
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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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What Is Baby Corn?
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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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How To Cook And Use 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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How to Slice Scallions | Knife Skills
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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 Salt Can Improve Your Tomatoes
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The Serious Eats Guide to Corn
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All About Tomato Passata, Italy's Puréed Pantry Essential
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Taro Root
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