Your favorite tomato ought to be the last one that you ate. Always wait until a tomato is ready for you, not you for it.

Spicy peach-accented guacamole, a reminder that the full name of “guacamole” is “guacamole salad.”

Everything basic to know about asparagus, plus links to some recipes that cook it.

Some foods call themselves “from Colorado”—but they’re not.

Did you know that Colorado once was the iceberg lettuce capital of the U.S.?

An array of eggplants, from tiny green-stripped Thai, to big globe-shaped American and long, purple Asian.

Lamb Stew with Four Heads of Garlic and Beets Glazed with Orange and Honey

The Turnip—elevated.

Clockwise from top left: Black and white peppercorns; red “peppercorns” (a seed from a member of the cashew family); green peppercorns and, at center, Sichuan “peppercorns,” seeds from the prickly ash tree.

A smidge of science helps immeasurably to get cooking with The Egg. Photo by Armando Arauz on unsplash.com

No one is quite sure why the leafy green is called “Swiss” chard, mainly by speakers of English only.

Citrus is a large and influential family of fruits indeed.

For years, you’ve had a taste for something but didn’t know its name. It’s umami.

Legumes have what’s known as “incomplete” proteins and, in cooking and eating diets, come begging for completion from something else, by and large a grain.

Fat. Oh, fat.

Salt is as good for cooking as in it.

“Herb bombs” are my go-to when preserving fresh herbs.

They’re drupes, so you gotta pit them. All of them.

Extra Virgin Olive Oil is more a condiment than anything else.

What a wonder of a fat butter is!