There’s a myth that cooking vegetables destroys nutrients and enzymes. Recent studies show that raw is not always best. Getting the best out of your vegetables depends on the vegetable and your ...

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 ...

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.

"It's amazing what you can do with a box grater," she says. "Just grate lots of vegetables – courgettes, carrots, celeriac, ...

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 ...

“The View”'s Joy Behar accidentally reveals to Queen Latifah's grandma that “The Equalizer ”ended: 'I’m sorry!' Scientists ...

Here's how to cook frozen vegetables the right way, according to a professional chef. You won't be eating mushy broccoli ever again. Frozen vegetables are affordable ...

Cooking some vegetables can reduce their vitamin and antioxidant content. Garlic, broccoli, beets, kale and peppers are healthier raw than cooked. If you can’t eat them raw, steaming is usually the ...