Janet Rausa Fuller

The only ingredient you use in everything you cook.

From concentrate? Low pulp? Reduced sugar? Extra calcium? What does it all mean?

Keep the crunch as long as possible.

The most basic of brassicas is also easy to buy, hardy to store, and best prepared simply. So why aren't you eating more broccoli?

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.

"There's shrimp kabobs, shrimp Creole, shrimp gumbo. Pan-fried, deep-fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp…"

Got milk? I mean, do you really get it?

The rock stars-in-training of the allium family.

Master the art of ground beef and make better burgers.

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.