Articles by Deanna Segrave-Daly and Serena Ball

Fresh herbs in the fridge can turn brown overnight, and dried herbs in the spice drawer become bland in flavor and aroma after just a few months.

White, yellow, green or red — no matter the color, onions can add depths of flavor to virtually any cuisine.

So often, shelf-stable bags of beans end up sitting in the pantry indefinitely. Use these tips to cook them with confidence.

Going beyond peanut butter, nut butters have become more widely available and made with more varieties of nuts than before.

Butternut, acorn and other winter squash seeds are tasty when toasted. Eat them on their own or served atop roasted or steamed vegetables.

Beets have a range of uses, but their hard texture and tendency to stain surfaces can make them daunting to prepare. Try these tips.