Janet Rausa Fuller

Garlic scapes, green garlic, black garlic. This culinary workhorse has so many different iterations, each with its own lovely and distinct flavor.

Chile confusion getting you all heated? Here's a simple primer on the most common types and how to buy and store them.

Why it might not pay to buy organic mangoes—and why those cheap strawberries might be a bad idea.

And other tips on buying and storing avocados.

The flavoring might be ubiquitous, but it's far from boring. Here's what to look for when you're buying it, and how to store it at home.

From apps that track coupons to ones that keep you on budget, these digital tools will change your whole grocery-shopping experience.

Before bowl food and whole grains, there were oats. Find out how to buy and store this pantry stalwart.

Is the microwave really the evil, radioactive, nutrient-sucking contraption it’s made out to be?

Is that expired carton of milk really going to make you sick? We've got the facts.

Grass-fed vs. grain-fed? Should you trim the fat? A meat expert answers our most pressing leg of lamb questions.

Everything you need to know about buying and storing this all-season fruit.

What's the difference between virgin and refined coconut oil? Coconut cream and cream of coconut? Coconut milk vs. coconut water? We answer all these coconut questions and more.

Our guide to pork loin breaks down the different cuts and tells you what to look for at the butcher counter.

Light roast. Single origin. Washed process. What does it all mean? And how can you decide before you've had any coffee?!

Probably. But you didn't learn how to chop chives in elementary school.

It's not actually from Philadelphia, for starters.

Tea is good for you and delicious, too. Here's how to get into tea.

Grab your honey and a bottle of bubbles, and get slurping.

Dried or canned, beans are the best.

What can't vinegar do?