Artichokes Explained: Types, Parts and Kitchen Uses
What a globe artichoke is, how baby artichokes and hearts differ, which parts you can eat, and how to choose between fresh, jarred and canned.
Ingredient Guides & Kitchen Comparisons
What an ingredient is, how it differs from the one next to it on the shelf, and when a substitution works.
Meyer Lemons vs Regular Lemons: Kitchen Differences
How Meyer lemons differ from regular lemons in flavor, rind and use, and how to substitute one for the other in baking, sauces and drinks.
How to Rinse Quinoa Without Losing It Down the Sink
Rinse quinoa in a fine-mesh strainer to wash off its bitter saponin coating. Here is why, how to do it without losing seeds, and when the package says you can skip it.
How to Use Tahini Beyond Hummus
Tahini is ground sesame paste. Learn how to thin it into dressings and sauces, spread or drizzle it, bake with it, and what to know about sesame labeling.