It's a little dilemma that comes up a lot in the kitchen: should you eat your vegetables raw to fill up on vitamins, or cook them to make them easier to digest? We hear a bit of everything on the ...

Cooking certain vegetables can boost key nutrients, making them easier for your body to absorb and use. Tomatoes, carrots, and spaghetti squash release more antioxidants like lycopene and ...

If you’re using frozen mixed veggies, there’s no need to thaw them — they can go straight into the pan or pot. For canned ...

Most of us have all too many un-fond memories of vegetables cooked into a gloppy mush. With their taste, texture, and vibrancy cooked out of them, it’s no wonder that so many of their nutrients are ...

When you cook certain vegetables, your body can absorb their nutrients more easily. Cooked carrots, tomatoes, leafy greens, onions and eggplant deliver even more nutrients. Dietitians want you to eat ...

Call them the vegetable whisperers. Sarah Hymanson and Sara Kramer are the two produce-obsessed chefs behind Kismet restaurant in Los Feliz, the growing chainlet of Kismet Rotisserie takeout shops ...

Ann Taylor Pittman is a Senior Food Editor at Food & Wine. She is a writer, recipe developer, editor, and cookbook author with more than 26 years of experience in food media. When you find fresh ...

Eat your vegetables. This phrase may bring back childhood memories, but many adults struggle with this tenet of healthy living as much as children do. Countless diets exist to get more vegetables in ...

Unlock the secrets to maximizing vegetable nutrition! Raw offers vital heat-sensitive vitamins and fiber, while cooking ...

After months of hibernating and eating lots of comfort food, we’re all ready to enjoy the lighter, brighter offerings of spring. And lucky for us, these seven vegetables are coming into season now.