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 ...

Add Yahoo as a preferred source to see more of our stories on Google. For perfectly cooked crisp-tender vegetables, all you need is water, salt, and ice. When you find fresh vegetables at the farmers ...

Add Yahoo as a preferred source to see more of our stories on Google. When you find fresh vegetables at the farmers market — snappy asparagus, fuzzy fava beans, sweet peas — it’s an invitation to ...

We love fresh, seasonal produce for its superb flavor and vibrant color, especially during the summer. But these prized traits are fleeting. This is where blanching can come in to save the day, ...

Once blanched, drained, and packaged for the freezer, most vegetables will retain good quality (when held at 0 degrees F or below) for 12 months. Here are specific blanching times for the more common ...

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 ...

When you find fresh vegetables at the farmers market — snappy asparagus, fuzzy fava beans, sweet peas — it’s an invitation to shift away from the braising and stewing of hearty root vegetables and ...

Done right, blanching and roasting are fast, no-fuss ways to highlight the natural flavor of vegetables. Done wrong, they can be a disaster, from withered green beans to sulfurous broccoli. We took ...