Nutrient-dense dates are a staple ingredient in the whole-food, plant-based kitchen, bringing natural sweetness to everything from salads to grain bowls to…

Once you’ve roasted chile peppers and bell peppers in an air fryer, you may never go back to using the oven. The…

When it comes to lima beans, lots of cooks have lots of questions. Are they the same as butter beans? What’s the…

Spiky, vibrant-hued dragon fruit is gorgeously alluring—but also a little intimidating. How do you pick a good one? A ripe one? Is…

What do bees, butterflies, bats, and beetles all have in common? They’re top-tier pollinators—and our global food system relies on them. “Close…

When I first encountered onigiri a few years ago, I immediately fell in love with the classic Japanese rice ball snacks. They…

Sunset-hued and packed with sun-kissed flavor, apricots are the first stone fruits to show up on summer produce stands (closely followed by…

Rainbow hues, a range of sizes, and renewed interest in cooking the tops have made carrots cool again. Those bright carrots making…

Any papaya lover will tell you that the key to enjoying a papaya in all its sweet, creamy-fleshed splendor is finding a…

A mild-flavored, quick-cooking member of the cabbage family, bok choy (aka pak choi or Chinese cabbage) is delicious in stir-fries, steamed, grilled,…

While it may not sound very appetizing, chickpea water—also called aquafaba—is a secret weapon when you want to whip up velvety vegan…

Three cheers for the bright, garlicky greens of spring! Green garlic, garlic scapes, and ramps (aka wild garlic) may just be the…