My sister's Caucasian. We speak no Korean. We don't know the correct terminology, so I'm using pictures for clarity. He's leasing an apartment that has merely a
My farmshare vege box is forcing me to confront my least favourite vegetables. I have disliked kale and collard greens when I had them previou
I am a vegetarian and am wanting to buy a skillet. It's been a while since I last bought one and I am overwhelmed by the materials that exist. I am not sure whi
My mom always used to cook or steam Brussels sprouts whole. I always hated them and still do now if they are prepared that way. They tend to get a very sharp, s
I just moved to the UK from the USA, where we had access to all sorts of onions (being in Texas): yellow onions, green onions, shallots, red onions, white onion
I got excited recently because I had a savory 'pumpkin soup' that wasn't sweet at all and googled the recipe, which had Hokkaido squash. Is Hokkaido squash defi
Every Thanksgiving a family favorite is roasted root vegetables. Specifically: Rutabagas Parsnips (Heirloom) Carrots Beets I cut the vegetables into 0.5x0.5in (
According to this very popular Bright Side video (https://youtu.be/P2BVyHOdFUo) , it is not safe to reheat mushrooms as they not only lose their nutritional val
I have just stumbled upon various recipes (in German, example) that instruct to blanch kale and immediately afterwards cook it at a high temperature for at leas
Inside my pepper (pic) are these small black/brown specs. What are they? Are they safe to eat?
What is this veggie I bought at the Asian market? It was called a leek sprout.
I am a huge fan of drinking marmite, partly because of the vitamins it offers, as I am a vegan. However, the price of it is quite high and up until recently I w