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Soft. Silky. Firm. Super Firm. Somehow, tofu has become one of the most confounding groceries on the shelf. Luckily there are experts out there to tell us what tofu to buy, and how to keep it fresh at home.

The freezer is a lifesaver—except when it kills the groceries you put into it.

During the too-short fig season, it's important to know when to let a fig ripen, and when to eat it now.

It may be time for a clean-out.

There are oh-so-many shades of purple (and white! and yellow!) to choose from.

Goodbye, broccoli. Hello, kohlrabi.

It was a sticky competition, but we found out.

With eggs getting more and more expensive, the time for holiday baking may be now.

How do we like these apples? In July and August.

Get your goat.

On July 28, we'll be introducing a new "Buy Ingredients" button across our entire recipe catalog

Salad greens can be so much more than just green.

We tasted through 10 popular options to find out.

Roast it, quarter it and fry it, poach it, braise it: whatever way you like it, whole chickens are the backbone of the kitchen. So when you're buying one, make sure you know what you're getting.

It's time to get your DIY on.

They told you the smaller vegetables were sweeter. They told you the big ones were tough. But at the farmers' market, things are different. (You're going to need a bigger tote.)

One of the most simple and essential foods is also, somehow, one of the most complicated to buy. Here's how to navigate the egg section of the grocery store, and how to treat your eggs when you get them home.

Garlic. Everyone uses it, but do you know the right ways to buy and store it?

Two experts weigh in on which cutting boards to buy, and how to take care of them.