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.

Explore Vegetable Guides

Turn Scallion Greens and Tomato Skins From Trash to Delicious Powdered Treasure
How to Make Creamy Vegetable Soups Without a Recipe | The Food Lab
How to Clean and Store Fresh Produce
Turn Vegetable Greens and Herb Scraps Into Flavorful Pestos
Dry-Charring Is the Best and Fastest Way to Cook a Side of Asparagus
How to Buy, Prep, and Cut Green Beans
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
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)
How to Cryo-Blanch Vegetables | The Food Lab
Closeup of freshly harvested green and purple olives in sunlight
A Beginner's Guide to Olives: 14 Varieties Worth Seeking Out
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
Potatoes 101: All You Need to Know About Common Spuds
Everything You Should Know About Yams
Save Your Vegetable Scraps, Make Stock
Serious Heat: A Guide to Chile Substitutions
Use the Microwave to Dry Your Herbs for Long-Lasting Intense Flavor
A pile of different types of whole, unpeeled onions on a cutting board.
A Beginner's Guide to Onions
How to Back-Slice Chives
What to Do With Broccoli Stems
A variety of colorful Japanese pickles.
Do You Know Your Tsukemono? A Guide to Japanese Pickles
Children of the Corn: Baby Corn, Demystified
Ignore the Headlines: Sometimes Tomatoes Belong in the Fridge
Guajillo chilies
What to Do With Dried Chiles: Recipes, Cooking Techniques, and Shopping Tips
The Serious Eats Field Guide to Asian Greens
Want Juicier Tomatoes? Store Them Upside Down
How to Clean Shiitake, Portobello, and Oyster Mushrooms | Knife Skills
An assortment of different varieties of Chinese greens on five white plates.
Chinese Greens 101: Three Basic Cooking Techniques for Chinese Greens
How to Clean and Prepare Mushrooms | Knife Skills
How to Clean, Trim, and Prepare Artichokes | Knife Skills
How To Cook And Use Chrysanthemum Greens
Three fennel bulbs on a marble surface
How to Cut Fennel | Knife Skills
A Guide to Winter Squash: How to Choose, Store, and Cook Your Gourds
Hey Chef, What Can I Do With Black Garlic?
How to Assemble an Awesome Vegetable Platter
Peeling an apple with a Y-peeler
Why a Y-Peeler Is the Best Vegetable Peeler
The Serious Eats Tomato Shopping Guide
Overhead photo of peeled garlic.
Why Does My Garlic Turn Green? | Ask The Food Lab
How to Slice Scallions | Knife Skills
stir fried snow pea tips
Snow Pea Tips
The Comprehensive Mushroom Shopping Guide
20100513-KS-celery - carousel.jpg
How to Cut Celery | Knife Skills
Two hands dicing an onion on a wooden cutting board
How to Slice and Dice an Onion | Knife Skills
20100518-Knife Skills-Carrots - carousel.jpg
Knife Skills: How to Cut Carrots
What Is a DOP Tomato?
The Yardlong Bean
How to Prepare Portobello Mushrooms | Knife Skills
Spice Hunting: Aji Panca
Fresh Water Chestnuts Are Amazing
How to Steam Vegetables in the Microwave | The Food Lab
How the Science of Salt Can Improve Your Tomatoes
Five shucked ears of different colors of corn.
The Serious Eats Guide to Corn
Overhead view of jar of passata, a bag of pasta, and mise en place ingredients
All About Tomato Passata, Italy's Puréed Pantry Essential
Taro Root