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Tag: ingredient IQ

How to Cook the Perfect Pot of Brown Rice Every Time

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

Brown ceramic saucepan full of cooked brown rice, with a wooden spoon nestled beneath the rice see article

What Is Agar, and How Do You Use It?

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

Agar agar flakes next to vegan panna cotta on a blue table see article

Ingredient IQ: How to Cook with Quinoa

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

Mixed Quinoa Spoons Wooden Kitchen Table Top View see article

Everything You Need to Know About Zucchini

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

Sliced zucchini on a cutting board with whole zucchini and squash blossoms off to the side at an angle see article

What Are Hearts of Palm?

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

hearts-of-palm-on-a-cutting-board see article

Sea Vegetables 101: A Quick-Start Guide to Cooking with Seaweed

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

Different types of edible seaweed shown on small white plates see article

What Is Jicama? How to Enjoy the Refreshing, Juicy Root Vegetable

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

A whole bulb of the root vegetable jicama, on a light blue background, with matchstick-cut slices of peeled jicama beside it see article

A Cook’s Guide to 6 Types of Onions and How to Use Them

It’s hard to imagine a world without onions. The pungent members of the allium family (which also includes  shallots, leeks, garlic, and…

Bowl of sliced red and white onions, with whole red and white onions off to the side see article

Fonio: the Ancient West-African Grain That’s Healthy, Sustainable, and Quick-Cooking

If you haven’t heard of fonio until recently (or now), you’re not alone. For decades, the tiny seeds cultivated in West Africa…

A flat-lay shot of a plate with some ground fonio flour on it, a wooden spoon, and a small bowl with fonio grains in it see article

Everything You Need to Know About Chia Seeds

Tiny but mighty, neutral-tasting chia seeds boast a long culinary history, an impressive nutritional profile, and a host of uses in plant-based…

chia seeds in a blue bowl with a handle, with some spilling out underneath and around the bowl onto a gray background see article

What Is Freekeh?

A staple grain in the Mediterranean basin, Middle East, and parts of Africa, freekeh is a type of wheat harvested when it’s…

Freekeh grains in a wooden spoon and scattered across a black table see article

What Are Collard Greens, and How Do You Cook Them?

Collard greens, or collards, are a leafy green vegetable like lettuce, Swiss chard, and spinach. Along with mustard greens, turnips, and cabbage,…

Collard Greens on a dish towel and cutting board see article