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Sweet, acidic fruit (yes, fruit) that anchors sauces, salads, and stews.

• Never refrigerate — it kills the flavor and texture.
• Score an X and blanch 30 sec for slip-off skins.
• Roast halved tomatoes with olive oil to deepen sweetness.

The foundation of nearly every savory dish in nearly every cuisine.

• Chill 15 min before chopping to cut down on tears.
• Cook low and slow for sweet, caramelized depth.
• Soak raw slices in cold water to mellow the bite.

Crunchy and sweet — red, yellow, and orange are ripened (sweeter) green peppers.

• Char over an open flame, then steam in a bowl to peel.
• Slice along the natural ribs for clean, even strips.
• Roast at high heat to concentrate the sweetness.