When you order the crudités at De Maria, the white-hot, all-day NYC café, you’ll notice something peculiar about the vegetables: They’re all shaped like pyramids. Not every pyramidal piece looks the ...

Mastering the knife takes years of practice. For restaurant chefs and cooks, it's about speed and precision. For home cooks, the right cut can elevate your Saturday night dinner by the T.V. to a ...

Why do roasted vegetables taste so much better at a restaurant? Chefs share their tricks to making crisp-tender, caramelized veggies at home, from cranking the heat to using the right amount of oil.

A new study found microplastics in vegetables. These smart kitchen swaps — like water filters and wood cutting boards — can help cut your exposure.