Discover the fascinating science behind the transformation of Brussels sprouts from a bitter, unpopular vegetable into a modern culinary favorite. This video explores how plant breeders reduced the ...

Cold weather calls for meals that do more of the work for you. This winter casserole collection focuses on comfort, planning ...

The little cabbages called Brussels sprouts (so named because the Belgians made them popular in the 16th century) graduated from reviled to trendy when cooks realized they tasted much better if they ...

Why are we asking for donations? Why are we asking for donations? This site is free thanks to our community of supporters. Voluntary donations from readers like you keep our news accessible for ...

Wash, trim, and halve the Brussels sprouts—smaller ones work best. In a large frying pan over medium-high heat, add the olive oil and sprouts, seasoning with salt. Let the sprouts sear for a bit, then ...

Modern Brussels sprouts are less bitter and more flavorful, thanks to smart breeding that improved both taste and texture. Chefs choose frying as the best way to cook Brussels sprouts because it makes ...

For kids, high-fiber cruciferous vegetables are some of the most polarizing, either beloved or reviled. By the time you reach adulthood, those opinions have mostly changed. After all, it’s hard to ...

Why is it that brussels sprouts taste so much better at restaurants? Here’s advice from the pros on achieving those caramelized edges at home. It’s not often that a side dish — especially a vegetable ...

Sheet-pan pierogies with brussels sprouts and kimchi and creamy coconut rice with peanuts have received effusive praise from friends. By Mia Leimkuhler Hello! Mia here, filling in for Emily today.