I love the creamy comfort of root vegetables in winter, and I’ll never stop caring about tomato season—but spring vegetables hit different. Asparagus, tender greens, English peas, snap peas—they show ...

Spring is the best time to be a vegetarian. The produce speaks for itself. The recipes below highlight the season's best: Asparagus, peas, ramps, carrots, mushrooms, and greens take center stage. That ...

The original Roman gourmet Apicius got straight to the heart of the pleasure we derive from food when he said, "We eat first with our eyes" back in the first century A.D. A tremendous portion of food ...

You finally did it—your garden exploded with beautiful, healthy veggies, and now your kitchen counters are buried in greens, beans, and corn like a farmer’s market on overdrive. You’re feeling like a ...

Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. Buying vegetables in bulk is a good way to save ...

Preparing vegetables can sometimes be the most time-consuming part of getting dinner together, but blanching them helps move things along. Blanching means boiling the vegetables for a very short time ...

The rules of vegetable blanching say to use a big pot of water, salt, and then shock in ice water. Is any of this true? While many insist that the key to proper vegetable blanching is to cook very ...

Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables to be frozen. It stops enzyme actions which can cause loss of flavor, color and texture.