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.

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 ...