Half-peeled tomato

How to Peel and Seed Tomatoes

For many recipes, tomatoes can be cooked with their skins and seeds, but there are some, especially certain tomato sauce recipes, which turn out better if the tomatoes have been peeled and seeded - this results in a smoother, more easily digestible sauce. Try these easy steps for peeling and seeding tomatoes.

How to Prepare and Cook Chard

Swiss chard comes in the form of large leaves with colorful, often substantial stems. Many recipes call for the stems to be discarded, but they are delicious and nutritious in their own right. The trick is to cook the stems separately from the leaves. Here's what you need to know.

How to Press Tofu

How to press tofuFirm and extra firm tofu are packed in water for freshness, but when you use tofu, you want to get as much liquid out as possible so that your marinade or sauce can be absorbed instead.

How to Steam Asparagus

Asparagus is a rather delicate vegetable, and steaming it correctly so that that stalks are done but the tips aren't soggy can be a real challenge. Here are three tried-and-tested techniques for perfectly-steamed asparagus without a steaming basket.

How to Thicken a Sauce or Soup

Sometimes you can boil a sauce or soup long enough to obtain the perfect thickness, but that's not necessarily efficient or nutritious, so here are some easy ways to thicken without cooking for an extra hour.

Leafy Greens

One of the best foods you can consume on a regular basis is leafy greens. To ensure the greens you consume are grown responsibly and without the help of harmful chemicals, why not try growing them on your own? Here are some things you need to consider when trying to grow and cook leafy greens on your own.