Tags: ingredient IQ

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  How To

  Honeynut: How a Star Chef and a Plant Breeder Made the Perfect Squash for Roasting

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  Why You Should Always Have Soba Noodles in Your Pantry

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  Edamame: How to Buy, Store, and Cook the Beloved Green Soybean

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  Cocoa vs. Cacao vs. Dutch-Processed: What’s the Difference—and Does It Matter?

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  How To

  Meet Shiso, the Japanese Herb That Tastes Like Summer

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  How To

  Why Vegan Cooks Swear by Kala Namak (aka Black Salt) for Adding Eggy Flavor Without Eggs

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  How To

  Lemongrass 101: How to Prep, Store, and Use This Fragrant Herb

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  How To

  The Plant-Based Cook’s Guide to Cashews

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  Instant Umami: Why You Should Be Cooking with Black Vinegar

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  Sweet, Chewy, and Nutrient-Packed: A Deep Dive into Dates

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  How To

  Why New Potatoes Are a Springtime Must-Have—Plus a Crispy Recipe to Try

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  How To

  How to Cook Soy Curls, a Surprisingly Healthy Meat Alternative