Vegetables aren’t a side project. Treat them like the main character and they start acting like one. A soggy spear of asparagus or a bitter tangle of greens isn’t inevitable. Most lackluster vegetable ...

Vegetables can be nutritious and still end up ignored if they are boiled, underseasoned, or served without texture. A simple approach linked to Blue Zone-style eating puts flavour first, using a few ...

Cooking is chemistry, but too often we overlook one of its most powerful tools: pH. Yet pH is at play in so many of the foods we cook. We use acidic ingredients like tangy yogurt or buttermilk in ...

Why do roasted vegetables taste so much better at a restaurant? Chefs share their tricks to making crisp-tender, caramelized veggies at home. Crisp-tender roasted vegetables are an easy, delicious way ...

Mixed vegetables are not only a healthy food option, they also offer a variety for the taste buds. In a handful of locations in the United States and in Canada, a Montessori-inspired cooking academy ...

A version of this essay first appeared in The Bite, Salon's food newsletter. Sign up for early access to articles like this, plus recipes, food-related pop culture recommendations and conversations ...