Storage and keeping
How to keep cooked beetroot from drying out
Cooked beetroot dries from its cut surfaces. Cool it whole when possible, store it covered, and add oil, yogurt or vinaigrette close to serving.
Guides
Comparisons, buying guides and the answers to "which one is actually better".
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Storage and keeping
Can you freeze crispy tofu?
Crispy tofu can be frozen, but the crust softens. Freeze a cooled tofu and rice base, reheat it in a dry skillet and add cucumber and dressing after.
Cooking technique
Why peaches can smell ripe and still taste hard
Peach aroma can build before the flesh becomes soft and juicy. Let firm fruit ripen at room temperature, then chill it only after the texture is ready.
Dinner ideas
5 dinners and bakes for an apple glut
A glut of apples can become a savoury tray, slaw, lentil curry, baked oats or crumble. Use firm fruit raw and softer apples in sauce or baking.
Storage and keeping
How to store cut squash safely
Cut squash loses moisture at the exposed face. Store it covered in the fridge, keep raw pieces separate from cooked food and use the softest cut first.
Buying guides
Why cabbage gets sweeter when its edges char
Charred cabbage is not burnt cabbage. A dry cut face and enough heat turn the edges savoury and sweet while the thick rib stays juicy.
Storage and keeping
How to keep courgettes from going limp
Courgettes go limp when moisture and cold air damage the skin. Store them whole, dry and loosely wrapped, then cut only what you need.
Buying guides
How to choose sweet potatoes with a dry, firm centre
Look for a firm sweet potato with tight skin, a clean stem end and weight that feels substantial for its size. Reject soft patches before they reach the tray.
Cooking technique
Why cucumbers release so much water
Cucumber cells hold a lot of water. Cutting, salting and warming break that structure, so the water moves into the bowl unless you drain or dress it late.
Buying guides
Raw vs cooked beetroot: which is more useful?
Raw beetroot is useful when you want crunch and colour. Cooked beetroot is easier to eat, easier to season and better when the root needs to carry a warm dinner.
Storage and keeping
How to keep cucumber crisp in a tofu bowl
Cucumber stays crisp when it is cut with purpose, kept cold and dressed late. Treat it as a fresh counterpoint, not another pan ingredient.
Storage and keeping
How to keep kale fresh and ready to cook
Kale lasts better when leaves are dry and uncrushed. Trim damaged parts, use a paper towel to catch moisture and keep washed leaves well dried.