ingredient IQ
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How ToSee articleA Cook’s Guide to Oats: How to Make Oat Milk, Oat Flour, and More
Rolled or steel-cut, ground into flour or blended into plant milk, oats are inexpensive, easy to prepare, and naturally gluten-free (with an important caveat; see below). Here’s everything you need to know about a humble whole grain with impressive health benefits and culinary versatility. Oats vs. Oatmeal Technically speaking, “oats” is the word for raw […] -
How ToSee articleHow to Roast Garlic, Plus More Ways to Get the Best Garlicky Flavor
There’s nothing quite like garlic in the kitchen. Its segmented bulb sets it apart from other members of the allium family (onions, shallots, and leeks) as does its unmistakable flavor and pungency. Here’s everything you need to know about cooking with the punchy ingredient, from mincing fresh cloves and roasting whole heads to the best […] -
How ToSee articleTurmeric 101: What It Tastes Like and How to Cook With It
There’s lots to love about turmeric, from the spice’s saffron-yellow color to its flavor-enhancing properties and potential health benefits. Read on for everything you need to know about turmeric’s history, flavor profile, uses, and medicinal properties. What Is Turmeric? Like ginger, turmeric is a rhizome plant native to Southeast Asia. Turmeric’s root-like underground stems have […] -
How ToSee articleIngredient IQ: Tofu
For thousands of years, tofu has been a plant-based staple in Asian cuisines. Here’s everything you need to know to confidently cook with it. Is Tofu Good for You? Totally free of cholesterol, tofu is an excellent plant-based alternative to meat and dairy. But because soybeans are higher in fat than other beans—and because tofu […] -
How ToSee articleHow to Cut and Seed Pomegranate, Plus Tips for Using It
Pomegranate is a deep crimson-colored fruit that comes into season in the depth of autumn and is generally available through January. In ancient cultures, pomegranates were associated with prosperity or fertility, due to the fruit’s hundreds of ruby-red arils. Each sweet, juicy aril surrounds a white seed in the center, coming together to produce a […] -
How ToSee article12 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 everything you need to know about cooking with mushrooms, including how to buy, store, and prepare the most common varieties. Jump to a Variety White (Button) Baby Bella (Cremini) Portobello Shiitake Maitake Enoki […] -
How ToSee articleWhat 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 sometimes called water rice, as it grows naturally in water, or manoomin (which translates in Ojibwe to “good berry”). Wild rice is native to North America and has been a staple in the […] -
How ToSee articleWhat Are Leeks? How to Clean, Cut, and Cook Them
Leeks straddle the line between aromatic and fresh vegetables, with the seasoning qualities of “the gourmet’s onion” (a well-earned nickname) and the delicate flavor and texture of “the poor man’s asparagus” (another nickname). Plus they’re a member of the onion family that won’t make you cry! Read on for everything you need to know about […] -
How ToSee articleFlaxseeds 101: How (and Why) to Use Them in Cooking and Baking
Cruise through any natural foods market and you’ll find flaxseeds have become a popular addition to everything from breakfast cereals to pet food. Here’s what you need to know about nutty-flavored, nutrient-packed flaxseeds, plus how to select, store, and use them in your own kitchen. What Are Flaxseeds? Flax is one of the eight founder […] -
How ToSee articleHow 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 with nutrients and has a nutty flavor that pairs well with virtually any dish. However, brown rice is also notorious for being difficult to cook well. If you’re new to brown rice, this […] -
How ToSee articleWhat 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 used as a gelatin-like setting agent in the kitchen. The tasteless, odorless seaweed derivative is a staple throughout Asia, where it’s used to thicken sauces, drinks, jellies, custards, and candies. It made its […] -
How ToSee articleIngredient 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 to prepare it. In This Article You’ll Find: What Is Quinoa? Quinoa (pronounced keen-wah) is a healthy whole grain that’s quick to prepare, extremely versatile, and incredibly tasty. It’s sometimes referred to as […]
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