http://s.huffpost.com/images/HuffingtonPost_250x20.png tag:www.huffingtonpost.com,2012:/tag/cooking-how-to-vegetables Huffington Post http://www.huffingtonpost.com/2012/05/29/how-to-core-iceberg-lettuce_n_1553853.html 2012-05-29T16:54:57Z 2012-05-29T16:54:45Z The Huffington Post News Team http://www.huffingtonpost.com/the-news/ Saveur Magazine is at it again. We're sure you remember their ten second garlic-peeling trick from a few months ago. Well, this time they've shaved se... <p>Read more: <a href="/tag/saveur-magazine">Saveur Magazine</a>, <a href="/tag/iceberg">Iceberg</a>, <a href="/tag/cooking-how-to">Cooking How-To</a>, <a href="/tag/lettuce">Lettuce</a>, <a href="/tag/cooking">Cooking</a>, <a href="/tag/iceberg-lettuce">Iceberg Lettuce</a>, <a href="/tag/cooking-video">Cooking-Video</a>, <a href="/tag/coring-iceberg-lettuce">Coring Iceberg Lettuce</a>, <a href="/tag/saveur">Saveur</a>, <a href="/tag/cooking-how-to-vegetables">Cooking How-to Vegetables</a>, <a href="/tag/video">Video</a>, <a href="/kitchendaily">KitchenDaily News</a></p> http://www.huffingtonpost.com/2012/02/22/onion-guide_n_1293969.html 2012-02-22T16:48:19Z 2012-02-22T16:48:31Z The Huffington Post News Team http://www.huffingtonpost.com/the-news/ Onions are the backbone to almost all savory dishes, so you'd think we all know which onions to buy, right? Wrong. With many varieties out there, a fe... <p>Read more: <a href="/tag/video">Video</a>, <a href="/tag/cooking-how-to">Cooking How-To</a>, <a href="/tag/red-vs-yellow-onions">Red vs. Yellow Onions</a>, <a href="/tag/white-vs-yellow-onions">White vs. Yellow Onions</a>, <a href="/tag/10-minute-meals">10-Minute-Meals</a>, <a href="/tag/onion-guide">Onion Guide</a>, <a href="/tag/red-vs-white-onions">Red vs. White Onions</a>, <a href="/tag/best-onions">Best Onions</a>, <a href="/tag/cooking-how-to-vegetables">Cooking How-to Vegetables</a>, <a href="/tag/cooking-onions">Cooking Onions</a>, <a href="/kitchendaily">KitchenDaily News</a></p> http://www.huffingtonpost.com/2011/10/09/leeks_n_1002077.html 2011-10-09T01:09:42Z 2011-11-09T14:56:03Z The Huffington Post News Team http://www.huffingtonpost.com/the-news/ Leeks -- generally the most expensive member of the onion family -- are also the most interesting in flavor and texture. They look like giant scallion... <p>Read more: <a href="/tag/mark-bittman">Mark Bittman</a>, <a href="/kitchendaily">KitchenDaily News</a></p> http://www.huffingtonpost.com/2011/09/21/how-to-make-potato-pancak_n_974688.html 2011-09-21T17:11:05Z 2011-11-04T14:26:33Z The Huffington Post News Team http://www.huffingtonpost.com/the-news/ Crisp, golden potato pancakes (often called latkes) are within your reach with these easy tips from chef Bruce Mattel of The Culinary Institute of Ame... <p>Read more: <a href="/tag/cooking-video">Cooking-Video</a>, <a href="/tag/culinary-institute-of-america">Culinary Institute of America</a>, <a href="/tag/video">Video</a>, <a href="/tag/cooking-how-to">Cooking How-To</a>, <a href="/tag/cooking-how-to-vegetables">Cooking How-to Vegetables</a>, <a href="/kitchendaily">KitchenDaily News</a></p> http://www.huffingtonpost.com/2011/09/22/how-to-make-vegetable-stock_n_976875.html 2011-09-22T18:20:51Z 2011-11-04T14:12:51Z The Huffington Post News Team http://www.huffingtonpost.com/the-news/ To make your own flavorful vegetable stock, you need to start with a variety of vegetables and aromatics, says chef Robert Mullooly of The Culinary In... <p>Read more: <a href="/tag/culinary-institute-of-america">Culinary Institute of America</a>, <a href="/tag/video">Video</a>, <a href="/tag/cooking-how-to">Cooking How-To</a>, <a href="/tag/cooking-video">Cooking Video</a>, <a href="/tag/cooking-how-to-vegetables">Cooking How-to Vegetables</a>, <a href="/kitchendaily">KitchenDaily News</a></p> http://www.huffingtonpost.com/2011/09/28/how-to-caramelize-onions_n_986130.html 2011-09-28T18:13:41Z 2011-11-04T12:07:21Z The Huffington Post News Team http://www.huffingtonpost.com/the-news/ The goal when caramelizing onions is to bring out their natural sugars without burning them, says Chef Brannon Soileau of The Culinary Institute of Am... <p>Read more: <a href="/tag/cooking-video">Cooking-Video</a>, <a href="/tag/video">Video</a>, <a href="/tag/culinary-institute-of-america">Culinary Institute of America</a>, <a href="/tag/cooking-how-to">Cooking How-To</a>, <a href="/tag/cooking-how-to-vegetables">Cooking How-to Vegetables</a>, <a href="/kitchendaily">KitchenDaily News</a></p> http://www.huffingtonpost.com/2011/09/28/how-to-peel-seed-and-cut-squash_n_986161.html 2011-09-28T18:33:19Z 2011-11-04T11:58:01Z The Huffington Post News Team http://www.huffingtonpost.com/the-news/ Bruce Mattel of The Culinary Institute of America says it can be difficult to peel and cut a hard-shelled squash like butternut. Unlike a zucchini, yo... <p>Read more: <a href="/tag/cooking-video">Cooking-Video</a>, <a href="/tag/video">Video</a>, <a href="/tag/culinary-institute-of-america">Culinary Institute of America</a>, <a href="/tag/cooking-how-to">Cooking How-To</a>, <a href="/tag/cooking-how-to-vegetables">Cooking How-to Vegetables</a>, <a href="/kitchendaily">KitchenDaily News</a></p> http://www.huffingtonpost.com/2011/09/30/how-to-steam-vegetables_n_988311.html 2011-09-30T02:21:39Z 2011-11-04T11:55:38Z The Huffington Post News Team http://www.huffingtonpost.com/the-news/ Steaming is not only a healthy way to cook vegetables, but it's also easy, explains Chef Bruce Mattel of The Culinary Institute of America. He begins ... <p>Read more: <a href="/tag/cooking-video">Cooking-Video</a>, <a href="/tag/video">Video</a>, <a href="/tag/culinary-institute-of-america">Culinary Institute of America</a>, <a href="/tag/cooking-how-to">Cooking How-To</a>, <a href="/tag/cooking-how-to-vegetables">Cooking How-to Vegetables</a>, <a href="/kitchendaily">KitchenDaily News</a></p> http://www.huffingtonpost.com/2011/09/30/how-to-saute-mushrooms_n_988310.html 2011-09-30T02:15:13Z 2011-11-04T11:53:44Z The Huffington Post News Team http://www.huffingtonpost.com/the-news/ Mushrooms are about 85 percent water, which can be a challenge when you want to saute them. Properly sautéed mushrooms should have some good carameli... <p>Read more: <a href="/tag/cooking-video">Cooking-Video</a>, <a href="/tag/culinary-institute-of-america">Culinary Institute of America</a>, <a href="/tag/video">Video</a>, <a href="/tag/cooking-how-to">Cooking How-To</a>, <a href="/tag/cooking-how-to-vegetables">Cooking How-to Vegetables</a>, <a href="/kitchendaily">KitchenDaily News</a></p> http://www.huffingtonpost.com/2011/10/08/how-to-blanch-and-shock_n_1001165.html 2011-10-08T00:03:27Z 2011-11-04T11:29:43Z The Huffington Post News Team http://www.huffingtonpost.com/the-news/ For 60 years, The Culinary Institute of America has been setting the standard for excellence in professional culinary education. In this video series,... <p>Read more: <a href="/tag/cooking-video">Cooking-Video</a>, <a href="/tag/culinary-institute-of-america">Culinary Institute of America</a>, <a href="/tag/video">Video</a>, <a href="/kitchendaily">KitchenDaily News</a></p> http://www.huffingtonpost.com/2011/10/08/how-to-wash-leafy-greens_n_1001185.html 2011-10-08T01:04:32Z 2011-11-04T11:23:20Z The Huffington Post News Team http://www.huffingtonpost.com/the-news/ For 60 years, The Culinary Institute of America has been setting the standard for excellence in professional culinary education. In this video series,... <p>Read more: <a href="/tag/cooking-video">Cooking-Video</a>, <a href="/tag/culinary-institute-of-america">Culinary Institute of America</a>, <a href="/tag/video">Video</a>, <a href="/kitchendaily">KitchenDaily News</a></p> http://www.huffingtonpost.com/2011/10/08/how-to-take-corn-off-the-cob_n_1001193.html 2011-10-08T01:29:02Z 2011-11-04T11:19:35Z The Huffington Post News Team http://www.huffingtonpost.com/the-news/ For 60 years, The Culinary Institute of America has been setting the standard for excellence in professional culinary education. In this video series,... <p>Read more: <a href="/tag/cooking-video">Cooking-Video</a>, <a href="/tag/culinary-institute-of-america">Culinary Institute of America</a>, <a href="/tag/video">Video</a>, <a href="/kitchendaily">KitchenDaily News</a></p> http://www.huffingtonpost.com/2011/10/08/how-to-dice-an-onion_n_1002027.html 2011-10-08T23:50:59Z 2011-11-04T10:36:00Z The Huffington Post News Team http://www.huffingtonpost.com/the-news/ For 60 years, The Culinary Institute of America has been setting the standard for excellence in professional culinary education. In this video series,... <p>Read more: <a href="/tag/cooking-video">Cooking-Video</a>, <a href="/tag/culinary-institute-of-america">Culinary Institute of America</a>, <a href="/tag/video">Video</a>, <a href="/kitchendaily">KitchenDaily News</a></p> http://www.huffingtonpost.com/2011/10/09/bean-sprouts_n_1002052.html 2011-10-09T00:34:52Z 2011-11-04T09:49:06Z The Huffington Post News Team http://www.huffingtonpost.com/the-news/ Bean sprouts are the only vegetable I can think of that you can grow very easily at home, even if you don't have a garden. Of course, they're not tech... <p>Read more: <a href="/tag/mark-bittman">Mark Bittman</a>, <a href="/kitchendaily">KitchenDaily News</a></p> http://www.huffingtonpost.com/2011/10/09/onions_n_1002065.html 2011-10-09T00:48:25Z 2011-11-04T09:42:48Z The Huffington Post News Team http://www.huffingtonpost.com/the-news/ With the possible exception of garlic, no vegetable is more indispensable to me than the onion, an essential component of a well-stocked pantry that I... <p>Read more: <a href="/tag/mark-bittman">Mark Bittman</a>, <a href="/kitchendaily">KitchenDaily News</a></p> http://www.huffingtonpost.com/2011/10/09/artichokes_n_1002067.html 2011-10-09T00:58:39Z 2011-11-04T09:35:57Z The Huffington Post News Team http://www.huffingtonpost.com/the-news/ Amazingly -- even though a good portion of artichokes are inedible and preparing them is a somewhat arduous task -- artichokes are ridiculously versat... <p>Read more: <a href="/tag/mark-bittman">Mark Bittman</a>, <a href="/kitchendaily">KitchenDaily News</a></p> http://www.huffingtonpost.com/2011/10/09/cabbage_n_1002072.html 2011-10-09T01:06:27Z 2011-11-04T09:31:44Z The Huffington Post News Team http://www.huffingtonpost.com/the-news/ Cabbage gets a bad rap that I don't understand. It's dirt cheap, lasts forever in the refrigerator (compared to most vegetables, at least), tastes gre... <p>Read more: <a href="/tag/mark-bittman">Mark Bittman</a>, <a href="/kitchendaily">KitchenDaily News</a></p> http://www.huffingtonpost.com/2011/10/09/turnips_n_1002079.html 2011-10-09T01:13:17Z 2011-11-04T09:27:19Z The Huffington Post News Team http://www.huffingtonpost.com/the-news/ For years, home cooks have asked me what to do with the turnips that inevitably show up in farmers' markets, grocery-store produce bins, and CSA share... <p>Read more: <a href="/tag/mark-bittman">Mark Bittman</a>, <a href="/kitchendaily">KitchenDaily News</a></p> http://www.huffingtonpost.com/2011/10/04/how-to-cut-and-clean-leeks_n_995370.html 2011-10-04T23:47:30Z 2011-11-04T09:25:11Z The Huffington Post News Team http://www.huffingtonpost.com/the-news/ Chef John Reilly of The Culinary Institute of America demonstrates how to cut and clean leeks, an aromatic vegetable with a flavor somewhat like a mil... <p>Read more: <a href="/tag/cooking-video">Cooking-Video</a>, <a href="/tag/culinary-institute-of-america">Culinary Institute of America</a>, <a href="/tag/video">Video</a>, <a href="/tag/cooking-how-to">Cooking How-To</a>, <a href="/tag/cooking-how-to-vegetables">Cooking How-to Vegetables</a>, <a href="/kitchendaily">KitchenDaily News</a></p> http://www.huffingtonpost.com/2011/10/09/fennel_n_1002082.html 2011-10-09T01:17:27Z 2011-11-04T09:24:56Z The Huffington Post News Team http://www.huffingtonpost.com/the-news/ Fennel is an underrated, underused vegetable that crunches like celery but tastes like licorice. (When I was a kid we called it &quot;licorice celery,... <p>Read more: <a href="/tag/mark-bittman">Mark Bittman</a>, <a href="/kitchendaily">KitchenDaily News</a></p> http://www.huffingtonpost.com/2011/10/09/potatoes_n_1002090.html 2011-10-09T01:21:55Z 2011-11-04T09:23:15Z The Huffington Post News Team http://www.huffingtonpost.com/the-news/ There's little doubt that potatoes would win a vegetable popularity contest by a wide margin. Their bland but distinctive flavor makes them a favorite... <p>Read more: <a href="/tag/mark-bittman">Mark Bittman</a>, <a href="/kitchendaily">KitchenDaily News</a></p> http://www.huffingtonpost.com/2011/10/10/zucchini_n_1002813.html 2011-10-10T00:37:36Z 2011-11-04T09:16:35Z The Huffington Post News Team http://www.huffingtonpost.com/the-news/ When zucchini's in season -- right about now -- it's everywhere. Every summer, vegetable gardeners (and CSA shareholders) face a few weeks when it com... <p>Read more: <a href="/tag/mark-bittman">Mark Bittman</a>, <a href="/kitchendaily">KitchenDaily News</a></p> http://www.huffingtonpost.com/2011/10/05/how-to-work-with-nopales_n_997239.html 2011-10-05T19:51:31Z 2011-11-03T17:40:23Z The Huffington Post News Team http://www.huffingtonpost.com/the-news/ When working with cactus paddles, chef Iliana de la Vega of The Culinary Institute of America advises using caution: The brown spots on the green fles... <p>Read more: <a href="/tag/video">Video</a>, <a href="/tag/culinary-institute-of-america">Culinary Institute of America</a>, <a href="/tag/cooking-how-to">Cooking How-To</a>, <a href="/tag/cooking">Cooking</a>, <a href="/tag/cooking-video">Cooking-Video</a>, <a href="/kitchendaily">KitchenDaily News</a></p> http://www.huffingtonpost.com/2011/10/05/how-to-make-refried-beans_n_997267.html 2011-10-05T20:21:12Z 2011-11-03T17:15:32Z The Huffington Post News Team http://www.huffingtonpost.com/the-news/ Rich, savory refried beans are a staple in Mexican cuisine. Chef Iliana de la Vega of The Culinary Institute of America shows you how to make them in ... <p>Read more: <a href="/tag/video">Video</a>, <a href="/tag/culinary-institute-of-america">Culinary Institute of America</a>, <a href="/tag/cooking-how-to">Cooking How-To</a>, <a href="/tag/cooking-video">Cooking-Video</a>, <a href="/kitchendaily">KitchenDaily News</a></p> http://www.huffingtonpost.com/2011/10/05/how-to-work-with-tomatillos_n_997272.html 2011-10-05T20:27:02Z 2011-11-03T17:13:20Z The Huffington Post News Team http://www.huffingtonpost.com/the-news/ Tomatillos are a staple of Mexican cuisine, and chef Iliana de la Vega of The Culinary Institute of America offers some simple tips for choosing and w... <p>Read more: <a href="/tag/video">Video</a>, <a href="/tag/culinary-institute-of-america">Culinary Institute of America</a>, <a href="/tag/cooking-how-to">Cooking How-To</a>, <a href="/tag/cooking-video">Cooking-Video</a>, <a href="/kitchendaily">KitchenDaily News</a></p>