Which vegetables and/or fresh herbs should be used when making vegetable stock? Are there any vegetables/herbs that should be avoided? Can parts of vegetables that would otherwise be discarded be ...
I've seen advice to drop homegrown broccoli in a pot of salted water for a while so the bugs come out. What's the right salt:water ratio and how long should I soak?
I'm looking for a safe method to remove the skin.
What makes a tomato "heirloom" and what is the difference to conventional tomatoes? Edited: heritage -> heirloom, makes more sense that way.
I'm eating a lot of kale and other leafy vegetables lately, and I'm concerned about removing pesticide residue. Is thoroughly rinsing the leaves in cold water enough?
Assuming you don't have a "vegetable steamer" that you received as a wedding gift, how do you steam vegetables?