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.

Make flavorful homemade vegetable stock using veggie scraps and herbs. It’s simple, budget-friendly, and freezer-ready.

Thanks to their high content of essential nutrients, collard greens are some of the best vegetables to eat. They're particularly rich in vitamins A, C, and K, along with calcium, which isn't commonly ...

Roast vegetables at 425°F so they get crispy on the edges and stay tender inside. Preheat your baking sheet to give ...

Crisp and peppery, watercress is a pungent leafy green that tastes great in salads, stir-fries, and other dishes. Better yet, eating it can make you feel great. In fact, watercress was named the ...

Rebecca Flint Marx is the former editor of Eater at Home. Her areas of expertise include home cooking and popular culture. Once, not long ago, I had a recurring baby carrot problem. It arose each time ...