ingredient IQ
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How ToSee articleHow to Cook Soy Curls, a Surprisingly Healthy Meat Alternative
When I first heard about soy curls, I assumed they were ultra-processed like so many other meat substitutes. I finally read the package and found they were made of a single ingredient: whole, non-GMO soybeans, grown without chemical pesticides. I researched how they were made, and I discovered only minimal processing: soaking, cooking, mashing, shaping, […] -
How ToSee articleMirepoix 101: The Flavor-Boosting Trio Every Cook Should Know
Ready to embrace the chef’s secret to extra-delicious recipes? Say hello to mirepoix, a calibrated blend of chopped onions, carrots, and celery. Although mirepoix (pronounced “meer-PWAH”) can trace its pedigree back to the golden age of French cuisine, the savory mixture is easy to prepare—in fact, you’ve probably already made it as part of a […] -
How ToSee articleHow to Make Delicious, Healthy Popcorn Without Butter or Oil
Popcorn has a well-earned reputation as one of the healthiest whole grain snacks—provided it’s not drenched in butter or doused with salt. But achieving a flavorful bowl of salt-free, low-fat popcorn takes a little know-how. From understanding why some popcorn pops fluffier to mastering the art of getting seasonings to stick without oil, this guide […] -
How ToSee articleVanilla Bean Powder vs. Paste vs. Extract: What’s the Difference?
Vanilla is a cornerstone of baking, but with so many options—extract, paste, powder, and whole pods—it’s easy to feel overwhelmed. Which one delivers the best flavor? Can you swap extract for paste, and what about the seeds? To help you make sense of it all, we turned to Vanilla Table author and chef Natasha MacAller. […] -
How ToSee articleThe Healthiest Natural Sweeteners, Ranked, and How Best to Use Them
When it comes to natural sweeteners, there are a lot of tasty options to choose from. There is also a lot of confusion around them. Which ones are best nutritionally? Which ones work best as a sugar substitute? And what are some of the advantages and pitfalls of cooking with each? As a former pastry […] -
How ToSee articleWhy Delicata Squash Is a Fall Favorite—and How to Make the Most of It
Lusciously sweet delicata squash is one of autumn’s most prized farmers market finds. The striped, oblong gourd is named for its skin, which is—well—delicate. For decades, the heirloom veggie wasn’t widely known or used because its thin skin made it more perishable than other winter squash. Then, in the early 21st century, researchers at Cornell […] -
How ToSee articleWhy You Should Be Adding Apple Cider Vinegar to (Almost) Everything
What’s not to love about apple cider vinegar? The inexpensive, all-natural, fermented liquid is the unsung hero of so many recipes—even baked goods can benefit from a splash. Read on to learn more about baking with apple cider vinegar, as well as all the other ways you can put the potent ingredient to use in […] -
How ToSee articlePlantains, Explained: Everything You Need to Know to Start Cooking with the Latin American Favorite
Got a recipe that calls for plantains? An urge to recreate a plantain dish you tasted in a Caribbean or Latin American restaurant? Maybe you’re just curious about how to use those big banana-like fruits in the supermarket. Whatever your reason for wanting to learn more about plantains, here’s everything you need to know, including […] -
How ToSee articleBone Health and More: 7 Reasons Prunes Deserve a Dedicated Place in Your Pantry
Did you know those prunes you find in the dried-fruit section of the supermarket have a gourmet pedigree? It’s true: Though prunes have a less-than-glamorous reputation in the United States, they are loved throughout much of the world, particularly in France, where large, glossy, incredibly sweet varietals have been cultivated since the 12th century. Read […] -
How ToSee articleCouscous, Explained: Everything You Need to Know About the Grain-like Staple, Plus Recipes
What looks like a grain, cooks like rice, and is actually a type of pasta? Couscous! Tender and creamy with a pleasing chewiness, couscous has been a staple starch in North Africa for centuries. And now that whole wheat couscous is readily available to home cooks, couscous is an excellent ingredient to have on hand […] -
How ToSee articleTomatillos: The Mexican Produce Item That Should Be in Everyone’s Kitchen
Love the flavors of Mexican and Southwestern food? Time to add tomatillos to your weekly grocery list. The small, husked globes are a key ingredient in both cuisines, right up there with tomatoes (no, they’re not the same), corn, and chiles. Tomatillos are also a cinch to cook with, whether you’re blending up a quick […] -
How ToSee articleRediscover Barley, an Ultra-Versatile Ancient Grain
Barley is an ancient grain that’s overdue for a modern-day rebrand. After all, the tender kernels are just as tasty and versatile as their trendier cousins, freekeh, farro, and kamut—and often easier to find and less expensive. Read on to learn more about barley, including how to cook it in all its forms, from pearl […]