I often go to Whole Foods, but I feel like I'm getting ripped off there. I can walk out having spent $120 on a single bag of groceries. I try to get to a Farmer
What should I look for when I'm buying corn on the cob? We have a lot of roadside corn stands where we live, and I'm never sure how to pick the best ears.
What is a good way of keeping fresh produce (in particular, from the garden) and herbs in the kitchen without attracting fruit flies? We dispose of tomatoes etc
I buy organic blueberries which come in a little plastic container. I like to wash them and put them in a tupperware container. After I wash them I place them
Our local grocery store's produce section has a few areas of refrigerated produce along the walls--mostly "wet" vegetables like lettuce, squash, peppers, green
I (and some family members) have a medical condition that affects the ability to digest cellulose, so we have to avoid most fresh fruits and vegetables. We hav
I typically try to buy organic onions. Recently the only organic onions that are available are already peeled (i.e., have the outer papery skin removed). Why
I had always heard that pencil thin asparagus is the best, and that has always been what I look for. But now I've heard from a few (what I would consider reliab
When I used to work for a grocer a senior employee told me that the broccoli suppliers tried not to freeze or pack the broccoli in too much ice to prevent it fr
So, I keep running into this difficulty. I buy and use a lot of fresh chillies in my cooking, but sometimes the dish turns out, well, significantly worse and I
I've made a commitment this year to reduce the amount of waste coming out of my home. This includes cooking and buying in smaller portions so less is composted
The US has a lot of standards about grading produce. Is everything graded on the same scale (with the same labels)? What characteristics do the grades generally
I know not to eat white-fleshed potatoes if the skin/flesh is turning green. Is there any way to tell with purple potatoes? I know this variety is darker purpl
I am from Egypt and so I think some produce is different from the ones in Europe or the US where most of the recipes found online are written. Should I stick to
I only use celery as an ingredient. It’s part of the trinity, and gumbo wouldn’t be gumbo without it. While I was in Asia, I learned how useful and
Have a large set of tomatoes to make some pasta sauce. To soften them for the food mill I boil them. My question is whether it's worth rinsing if they're eventa
Is grocery store garlic as good as it gets or are there places to get higher quality garlic that will elevate ones cooking? Would better quality garlic last l
What is the teaching in choosing lemons—I know the obvious of picking heavy weight lemons, avoiding a dried-out looking lemon with significant pitting. I
I know, the hard and fast rule is to wash all your produce, but I have the hardest trouble washing raspberries. They inevitably get waterlogged and lose so much
You can find tons of tips online saying you should always wash your produce. What is the point of it though? I mean with some hard produce, say carrots you can