Typically, cabbage is ready to harvest 70 to 100 days after planting —though this timeframe depends on the variety. "It's ...

You've been waiting all year for fall produce to be ready, and it's finally time! Here's how to store and cook your favorite ...

After cutting off the bottom of a green cabbage and slicing the whole head in half, Pépin cuts each half into three wedges ...

There are several methods to store and preserve food, such as canning and pickling produce, freezing leftover ingredients, ...

Many people assume that simply refrigerating or freezing items is enough to keep them safe, but temperature control, storage ...

Though no food can cure a disease, it doesn't hurt to eat a balanced diet full of the nutrients. Eating well allows your body's organs to properly do their jobs. The same goes for the kidneys, and the ...

Sauerkraut, a must for stadium brats and roast pork, is simple and easy to make. It relies on a simple hands-off recipe that requires just two ingredients -- cabbage and salt.

Flavorful crunch put to good use in 3 recipes: a wedge salad, vegetable minestrone with pasta, and Vietnamese chicken salad ...

The FDA advises against refrigerating bread, as it can dry out and become stale. However, refrigeration slows mold growth in ...

One cup of cooked lentils provides 15.6 grams of fibre, 18 grams of protein and 90% of a day’s worth of folate, vitamin B9 ...

Vegetables are most delicious when they are fresh, crisp and full of flavour, but keeping them that way for long can be difficult. Excess moisture or dryness often causes them to spoil quickly. To ...