Freezer burn is a catch-all term for the unpleasant changes in appearance, taste, and texture of frozen foods. Read on for tips…

Brown rice has been a staple food in diets worldwide for over 5,000 years—and for good reason. The whole grain is packed…

Ratatouille, the beloved Provençal dish enjoyed by both countryside farmers and cosmopolitan elites, calls for simmering a blend of Mediterranean herbs and…

Store-bought jams are often loaded with added sugar, and canning your own can take a lot of time, equipment, and effort. But…

Ever since a 17th-century Japanese innkeeper discovered some leftover seaweed soup had gelled overnight (or so the legend goes), agar has been…

Here’s everything you need to know about using the ancient grain quinoa in a modern-day kitchen, from different varieties to best ways…

Smoothie aficionados and nice cream enthusiasts swear by them, but are high speed blenders really necessary for most plant-based home cooks? After…

Zucchini is an ultra-versatile vegetable. Read on for everything you need to know about the beloved summer bumper crop, including how to…

Cooking in a small kitchen with limited tools can be tricky—but it’s not impossible! Whether you’re on the road for a business…

Hearts of palm are the delicate white stalks harvested from the inner cores of palm trees. The tender veggies have been consumed…

Sea vegetables, or edible seaweed, have been a staple ingredient in Japan, Korea, and China for millennia. Read on to learn more…

Jicama—also called Chinese yam, yam bean root, Mexican potato, fon goot, or sicama—is a root vegetable native to Mexico and Central America….