Healthy Kitchen Hacks

Aside from the superstar status of kale, most hearty leafy greens can be a tough sell for consumers. Here are some prep tips and culinary tricks to elevate the appeal of collards, Swiss chard, mustard

Whether you like bananas firm or ripe to the edge of mush, you’ve likely seen bananas go to the dark side. Here are tips and tricks to save them, plus ways to enjoy past-their-prime bananas

Fresh herbs in the fridge can turn brown overnight, and dried herbs in the spice drawer become bland in flavor and aroma after just a few months.

White, yellow, green or red — no matter the color, onions can add depths of flavor to virtually any cuisine.

So often, shelf-stable bags of beans end up sitting in the pantry indefinitely. Use these tips to cook them with confidence.

Going beyond peanut butter, nut butters have become more widely available and made with more varieties of nuts than before.

Butternut, acorn and other winter squash seeds are tasty when toasted. Eat them on their own or served atop roasted or steamed vegetables.

Beets have a range of uses, but their hard texture and tendency to stain surfaces can make them daunting to prepare. Try these tips.

If you’re hosting a feast this season, use these tips to stress less and impress your guests.

Although garlic is delicious and full of health-promoting nutrients, its lasting, pungent odor can make it a pain in the kitchen.

From roasting to prep to neutralizing its pungent odor, here are four ways to work with garlic in the kitchen.

An affordable and versatile source of protein, tofu can be prepared in many ways for different dishes. From stir-fries to silken pies, the possibilities are endless for turning this bean curd into a flavorful culinary

One-dish meals are lovely: Throw everything in a pan, cook it and dinner is done. Just one pan to clean, then sit back and relax for the rest of the night. Or perhaps not. Scanning

It’s happened to all of us: Something in the kitchen gets forgotten and ends up “past its prime.” We all hate to waste, but beyond banana bread, are there other ways to put less-than-perfect produce