When spring blooms, it comes with a variety of unique fruits and vegetables. Fiddlehead ferns are one of those hard-to-find items that are extremely eye-catching. When young, the shoot looks like a tiny scroll with mini fern leaves growing...

Ramps are a species of wild onion with green leaves and white and pink roots that, to many chefs, announce the arrival of spring. At this time of year foragers bring these vegetables — which have flavors all their own, but are reminiscent of sweet...

As staple pantry items go, one would be hard pressed to find a vegan that wouldn’t call nutritional yeast an MVP. It is made from deactivated yeast and sold in the form of yellow flakes, granules, or powder and is a significant source of B-complex...

Gremolata is an Italian condiment made primarily with parsley, garlic, and lemon zest...

Achaar is a whole category of condiments from the Indian subcontinent. Made with heavily spiced pickled vegetables or savory fruits, such as green mango, they have traditionally been a way to add inexpensive punch to meals comprised mostly of rice...

Kalamata olives are a classic in Greek cuisine characterized by their large size, deep purple color and meaty texture. Their name comes from the city of Kalamata in Greece’s southern Peloponnese, where they are often used to snack on...

Beer cheese is a spread made, as the name implies, with beer and cheese, as well as other assorted flavors such as garlic and cayenne pepper. A popular version from Kentucky is made with sharp cheddar and lager and is usually served cold with...

It turns out that the somewhat slimy liquid that results from soaking chickpeas has a variety of applications. This byproduct of the canned chickpea, or garbanzo bean, industry has been dubbed “aquafaba.” Producers of vegan foods have found that...