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Tag: ingredient IQ

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

What Is Cassava, and How Do You Cook With It?

“Cassava,” “yuca,” “manioc,” and “tapioca” are all names for a large, hard root vegetable that is native to Brazil. Cassava is a…

Cassava/yuca root on a table with some cassava flour in a bowl see article

What Is Tahini? How to Use the Savory Sesame Seed Paste

Tahini is best known for its starring role in hummus, to which it adds deliciously nutty flavor. But hummus isn’t all that…

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Miso: the Flavor-Boosting Staple That Should Always Be in Your Fridge

Miso, the flavorful fermented soybean paste that gives miso soup its name, has a multitude of uses in a whole-food, plant-based kitchen….

miso paste in a ramekin on a wooden cutting board with a wooden spoon inserted into the paste see article

What Is Wild Rice, and How Do You Cook It?

Wild rice comes from the seed of an aquatic grass plant, the grains of which are harvested as wild rice. It is…

Wild rice in a bag and scoop on a wooden table see article

All About Grapes: Varieties, Tips, and Recipes

Bite-size and super-sweet with edible skins and minimal seeds (or none at all), grapes are as close to fruit perfection as it…

grapes - three types of table grapes on a table see article

12 Types of Mushrooms and How to Use Them

With their meaty texture and mouthwatering flavor, mushrooms are a plant-based cook’s best friend—and we have the recipes to prove it!  Here’s…

mushroom varieties - eight different mushroom varieties laid on a table see article