Get to know your produce—how to pick it out, how to clean it, and how to prepare it—with our vegetables guides that answer all your burning questions.

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Grilled cabbages and carrots collaged together.
10 Fall Vegetables That Taste Even Better When Cooked Over Fire
Roasted Brussels sprouts and shallots with a balsamic glaze in a bowl
5 Foolproof Tricks for Golden, Crispy Roasted Vegetables—Just in Time for Fall
Graphic of tomato leafs
The Unexpected Ingredient That Makes Tomato Sauce Even More Flavorful
Graphic of cherry tomatoes and grape tomatoes on a grid
These Common Tomatoes Look Similar—but One’s Built for Flavor, the Other for Shelf Life
salted cucumbers
You’ve Been Using Cucumbers Wrong—This Chef Trick Keeps Them Crisp
A bowl of cheesy corn garnished with diced vegetables served alongside a cob of corn pickle slices and barbecue items
Stop Tossing Your Corn Cobs—You're Wasting Liquid Gold
A jar of breadandbutter pickles viewed from above
Food Snobs Hate This American Classic—Here's Why They're Wrong
Slices of zucchini and eggplant grilling on a barbecue with metal tongs
You've Been Grilling Zucchini Wrong (but It's Not Your Fault)
Overhead view of corn
How Long Does Corn Really Last? It Depends Where You Buy It
Grilled corn cooking on a barbecue grill
Grilled Corn Deserves Better—Here’s How to Do It Right
Tomato puree being poured into a pan with sautéed onions on a stovetop surface
The Genius Tomato Sauce Upgrade Italians Have Always Known About
Broccoli cut into steaks, stems, and floret scraps.
The Broccoli Part You Always Toss Is Actually the Tastiest—Here’s How to Use It
Stacked slices of green zucchini and yellow squash on a cutting board, arranged neatly
Zucchini Deserves Better—Here's How to Cook It Right
Assorted frozen vegetable pieces including broccoli corn and mixed vegetables arranged in bands
The One Frozen Vegetable I Always Choose Over Fresh
Assorted vegetables sliced and seasoned, arranged on a tray for cooking
The One Vegetable You're Grilling All Wrong—and How to Fix It
Frozen corn graphic
It's Still Peak Corn Season—Here’s the Smarter, Easier Way to Save It
A person finely dicing an onion with a knife on a wooden cutting board
Never Cry While Cutting Onions Again—This Science-Backed Trick Actually Works
Roasted broccoli florets on a sheet pan
The Counterintuitive Trick for Perfectly Tender Roasted Broccoli
Sliced cooked onion rounds
Forget the Skillet—This Microwave Trick Gets You Great Onions Fast
Closeup of corn kernels on a cob showing the texture and arrangement of the individual kernels
Whoa, That’s Nuts! I Just Learned the Truth About Corn Silks
Fennel Graphic
What Is Fennel? Everything to Know and Love About This Fragrant Plant
A hand adding liquid to a jar filled with sliced onions on a wooden countertop preparing quick pickled onions
This Lightning-Fast Mexican Topping Is Made for Tacos—But Works on Anything
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I Asked 5 Chefs How to Make the Perfect Salad—Here's What They Said
Asparagus being blanched in a large stock pot filled with water. Someone is removing the asparagus with a pair of tongs.
The One Big Vegetable Cooking Tip Almost Everyone Gets Wrong (Including Chefs)
Graphic of shallots and white onions
Shallots vs. Onions: The Most Important Differences, According to an Expert
Lettuce Graphic
Do You Know Your Salad Greens? A Guide to Lettuces, Chicories, and other Leafy Greens
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What's the Actual Difference Between Yams and Sweet Potatoes?
Thai Basil vs Italian Basil
Italian (Sweet) Basil vs. Thai Basil: What's the Difference?
Graphic of sweet corn and field corn
Field Corn vs. Sweet Corn: What's the Difference?
Summer squash
A Guide to Summer Squash Varieties
Side view of brining vegetables
The Science of Brining Vegetables
Collage of eggplants
A Guide to 10 Types of Eggplant and How to Cook With Them
How to Store Green Beans
Overhead view of roasted butternut squash in a bowl
How to Roast Butternut Squash
Roasted Delicata Squash on a turquoise platter, surrounded by thanksgiving dishes on a blue tablecloth
How to Roast Delicata Squash
Overhead view of asparagus on a plate
How to Cook Asparagus
Wild ramps growing in the woods
How to Sustainably Harvest Ramps
A pile of asparagus spears that have been slightly charred.
How to Buy, Store, Prep, and Cook Asparagus | The Food Lab
Hands holding a pairing knife and a halved garlic clove. The tip of the pairing knife is prying the germ from the clove.
What Is a Garlic Germ, and Should You Remove It?
A bundle of culantro with some chopped culantro on a small wood cutting board. From Shutterstock.
What Is Culantro, and How to Use It
An overhead of two boxes full of tomatoes. The left box contains all the same type of red tomato and the right box contains tomatoes of various colors and sizes
How to Store Tomatoes (and Whether to Refrigerate Them)
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How to Make Creamy Vegetable Soups Without a Recipe | The Food Lab
Three towel-lined trays filled with freshly washed kale and lettuce.
How to Clean and Store Fresh Produce
Dry-charred asparagus, served on an earthenware plate with a ramekin of miso bearnaise.
Dry-Charring Is the Best and Fastest Way to Cook a Side of Asparagus
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How to Buy, Prep, and Cut Green Beans
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Get to Know Sunchokes, a.k.a. Jerusalem Artichokes
a bowl of roasted sweet potato chunks
A Field Guide to Sweet Potato Varieties (and the Dirt on Yams)
9 Japanese Vegetables You Should Know
Kimchi in a bowl with broth.
Kimchi 101: It Ain't Just Cabbage
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How to Prepare and Store Ginger
Overhead view of garlic scape pesto in a small bowl next to a wide rimmed, shallow bowl of cooked white beans and pesto
Garlic Scape Pesto (And 6 More Ideas for Garlic's Green Shoot)
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How to Cryo-Blanch Vegetables | The Food Lab
Closeup of freshly harvested green and purple olives in sunlight
14 Types of Olives Worth Seeking Out
Cilantro in declining states of freshness
The Best Way to Store Fresh Herbs
Ingredients for mirepoix; diced carrots, celery, and onions on a cutting board.
All About Mirepoix, Sofrito, Battuto, and Other Humble Beginnings
Overhead of time different varieties of potatoes in various colors and sizes.
Potatoes 101: All You Need to Know About Common Spuds
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Save Your Vegetable Scraps, Make Stock
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Serious Heat: A Guide to Chile Substitutions