Produce Prep School: How to Break Down Fruits and Veggies

Between its slick skin, dense flesh, and bulbous shape, butternut squash might seem like an intimidating vegetable to tackle, but we'd like to change that. Learn how to peel, seed, and cube this Fall favorite without breaking a sweat (or worse, nicking yourself with a knife). Photo: Nicole Perry

All it takes is one bite of gritty potato leek soup to become obsessed with ridding leeks of the sandy soil lurking between the allium's many layers. We've got a little secret: it doesn't have to be a fruitless struggle. Learn how to clean leeks the lazy way. Photo: Nicole Perry

A crisp cabbage salad's on the menu, but you don't have a food processor . . . now what? Thankfully it's not a problem. All you need is a sharp knife and a cutting board to transform a head of cabbage into a pile of shreds. Photo: Nicole Perry

Sure, you could buy precut pineapple, but breaking down one of these thorny fruits at home saves money and freshly cut fruit just tastes better. Learn how to navigate this task and you'll never look back. Photo: Anna Monette Roberts

Stuck in a salad rut? Add a new vegetable to the mix by shredding raw brussels sprouts into grassy green confetti. Photo: Nicole Perry

Thorny and alien-like in appearance, artichokes have a reputation for being a challenging vegetable to cook. But that shouldn't stop you from enjoying their tender hearts and leaves; watch the video, conquer your fear, and enjoy.

Onions transform from sharp and crunchy to sweet, soft, and slumped after a prolonged trip to a skillet. Learn this crucial flavor-boosting technique, then add them to everything from burgers to pasta. Photo: Nicole Perry

Beets become even more sweet, tender, and downright tasty after a trip to the oven. Learn how to work with this hefty root vegetable (and what to do with the greens), then add them to salad, soup, even pizza; essentially anything your heart desires. Photo: Nicole Perry

Wondering how restaurants transform a humble, craggy head of cauliflower into a thick, meaty steak? It's not magic; with a little knife work you can bring this trendy dish to your table. Photo: Nicole Perry

At first glance spaghetti squash looks near-identical to its Winter squash cousins, but it holds a secret underneath its glossy skin: once cooked, it shreds up into noodle-like strands! Watch the video to see how its done — it's easy and requires no specialty equipment — and then dig in.

No need to sacrifice your favorite apron (or worse, dress) in the process of cracking open a pomegranate to get at the juicy arils nestled within. Instead, try this mess-free technique to extracting each and every ruby red seed. Photo: Nicole Perry

Stop buying jars of roasted bell peppers at the store! Sure, they're convenient, but you'll lose out on both the flavor and price fronts. Roasting bell peppers is incredibly easy. Photo: Lauren Hendrickson

Want to learn how to whittle asparagus stalks into elegant, willowy ribbons? All it takes is a few swipes of a vegetable peeler (and a little know-how). But first, try this trick to trimming away the stalks' dry, woody ends the fast and easy way. Photo: Nicole Perry

Try to rid peaches of their velvety skin with a vegetable peeler, and you'll quickly learn that their tender, juicy flesh poses a major problem no matter how sharp the peeler's blade is. Instead, try this gentle method that won't mar the peach's flesh. Photo: Andrew Armenante

We won't lie, peeling fava beans takes time and dedication, but it's by no means difficult, and the fruits veggies of your labor are more than worth the effort expended. Photo: Anna Monette Roberts

Not quite sure how to break a head of cauliflower down into bite-size florets? Don't admit defeat; instead try our step-by-step instructions. Then, fire up the oven for a fast and easy side dish. Photo: Nicole Perry

If dreams of velvety smooth tomato sauce and soup dance through your head (or you're planning to can a bushel of the juicy fruit), it's time you learned the simple technique to peeling tomatoes. Photo: Andrew Armenante