Tangy Cucumber Pickles (Ah-jaht)

Making pickles is not only a tasty way to preserve summer vegetables—it's also much easier than you might think. Christine Gallary of the CHOW Test Kitchen demonstrates the few simple steps it takes in this video recipe. To start your own pickling project, see our Easy Quick Pickles recipe.

Joe Wolf, head pickler at Wise Sons Jewish Delicatessen in San Francisco's Mission District, shows a fast and easy way to make pickles out of any of your favorite vegetables. Click here for Joe's pickle recipe.

Whether you’re looking for plant-based alternatives to replace conventional chicken or just want to eat a little healthier once in a while, these baked vegan cauliflower bites are incredibly crunchy and delicious—and way better for you than deep-fried poultry (but you’ll never miss the real-thing wings). A triple dredge in flour, a chia egg, and a spiced corn flake cereal coating means these bake to crunchy perfection on a sheet pan. The tangy vegan buffalo sauce adds another layer of deliciousness. Serve with our Vegan Blue Cheese Sauce for dipping! And don’t forget the celery. Vegan Buffalo Cauliflower Recipe and Vegan Blue Cheese Sauce Recipe

Kimchi has conquered the world! Most people know this popular Korean side dish as fermented cabbage, but the truth is you can kimchi pretty much any vegetable and fruit. Food explorers seek it at restaurants and/or specialty stores. This fermented delicacy is an immune-system boosting probiotic food, that includes "healthy bacteria". In the season finale of CHOW-TO, Atoboy's chef de cuisine YeongSoo Lee teaches Guillermo the basics on how to make the Korean staple. There is not one right recipe, here we learn the principles, and the idea is to make it your own. Kimchi is so customizable, that traditional Napa cabbage is just the start. YeongSoo shows us a couple of other variations for inspiration. Move over pickles, time to do some fermenting at home.

This carrot cake is incredibly moist and tender, and fragrant with cinnamon and nutmeg. Speckled with raisins and nuts (or not, if you prefer yours plainer), the cake is topped with a rich, tangy-sweet cream cheese frosting. Get the recipe.

Sufganiyot, or Hanukkah donuts, are traditionally filled with fruit jam, but this recipe switches it up a little with zesty-sweet ginger-lime curd, and calls for sugar dusted on top to balance the tangy filling. Get the recipe.