ingredient IQ
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How ToSee articleKombu 101: The Seaweed Secret Behind Japan’s Most Delicious Dishes
If there’s one sea vegetable you should always have on hand, it’s kombu, the dried strips of kelp that are an essential component of Japanese cuisine. “Kombu brings umami, that subtle, yet deep savory taste that ties everything together and enhances other flavors without overpowering them,” says Namiko Hirasawa Chen, founder of the Japanese recipe […] -
How ToSee articleHoneynut: How a Star Chef and a Plant Breeder Made the Perfect Squash for Roasting
In Brief What do you get when a scientist and a star chef collaborate on a new variety of butternut squash? Honeynut: the butternut hybrid that’s smaller, denser, and more concentrated in flavor. Here’s the scoop on how the Honeynut came to be the vegetable phenomenon it is today, plus tips on how to select, […] -
How ToSee articleWhy You Should Always Have Soba Noodles in Your Pantry
In Brief If the pasta selection in your pantry doesn’t already include a package or two of soba noodles, it’s time to add some to your stash. Hot or cold, lightly dressed or swimming in a savory broth or sauce, the thin, tan strands are a great option for fast weeknight meals. (Most types of […] -
How ToSee articleEdamame: How to Buy, Store, and Cook the Beloved Green Soybean
In Brief Mention edamame and most people’s first thought is the whole, steamed pods that are so much fun to eat in Japanese restaurants. But ever since frozen bags of shelled edamame became common in North American grocery stores in the 1990s, the protein-rich green soybeans have become a beloved ingredient in recipes, especially among […] -
How ToSee articleCocoa vs. Cacao vs. Dutch-Processed: What’s the Difference—and Does It Matter?
If you’ve ever paused mid-recipe wondering, “Can I use cocoa powder instead of cacao?” or “What even is Dutch-processed cocoa?”, you’re not alone. These chocolaty powders may look similar, but there are meaningful differences among them—especially when it comes to nutrition and how they perform in recipes. Since many of us reach for one of […] -
How ToSee articleMeet Shiso, the Japanese Herb That Tastes Like Summer
If you love the bright, bold flavors of basil, mint, and cilantro, chances are you’ll be smitten with shiso, an aromatic herb that’s a mainstay in Japanese cuisine. “Shiso can be a seasoning, a garnish, and even a coloring agent in Japanese cuisine,” says Julia Boucachard, founder of the Mori Café in Paris and author […] -
How ToSee articleWhy Vegan Cooks Swear by Kala Namak (aka Black Salt) for Adding Eggy Flavor Without Eggs
Most vegan egg replacements of yore did a good job mimicking eggs’ look and consistency but lacked the rich umami flavor that eggs impart. Nowadays, plant-based cooks are turning to kala namak, or Himalayan black salt, to give everything from tofu scrambles to vegan mayonnaise a distinctively eggy edge. “If you’ve ever missed the taste […] -
How ToSee articleLemongrass 101: How to Prep, Store, and Use This Fragrant Herb
Lemongrass is a foundation flavor in Southeast Asian cuisines, lending a fragrant, citrusy component to everything from light, brothy soup to hearty Thai red curry. Though its tough, woody stems can make it seem intimidating, lemongrass is surprisingly simple to work with once you know how. In fact, prepping the fresh herb is as easy […] -
How ToSee articleThe Plant-Based Cook’s Guide to Cashews
Is there anything cashews can’t do? Ever since some clever soul figured out how to soak the crescent-shaped nuts in water then blend them to creamy smoothness, cashews have become an essential ingredient in vegan cooking and baking, right up there with tofu, flaxseeds, and egg substitutes. Here’s everything a plant-based cook needs to know […] -
How ToSee articleInstant Umami: Why You Should Be Cooking with Black Vinegar
Love Asian flavors? Then a bottle of Chinese black vinegar is a must-have in your pantry. The rice-based vinegar has the power to transform dishes, infusing them with umami-rich flavor—and it’s lower in sodium than soy sauce and tamari, making it a clutch ingredient for health-conscious cooks. Here’s everything you need to know about the […] -
How ToSee articleSweet, Chewy, and Nutrient-Packed: A Deep Dive into Dates
Lusciously chewy and caramel-sweet, dates definitely live up to their reputation as “nature’s candy.” But beyond just being a delicious snack, dates have a wide variety of culinary uses, elevating the flavors and bringing natural richness to sweet and savory dishes alike. They’re also a rich source of fiber and other nutrients. In this guide, […] -
How ToSee articleWhy New Potatoes Are a Springtime Must-Have—Plus a Crispy Recipe to Try
If you’ve ever bitten into a perfectly tender, slightly sweet, and ultra-creamy potato, there’s a good chance it was a new potato. These young tubers, harvested before they reach full maturity, are a spring specialty that bring a fresh, buttery taste to a wide variety of dishes. Their ultra-thin, flaky skins and smooth, firm texture […]
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