Kitchen Logic

Steaming asparagus takes 4–6 minutes; trim, season, and cook until bright-green and crisp-tender.

To keep asparagus fresh, trim the ends, stand the bundle in 1–2 inches of water, cover loosely, and refrigerate; refresh the water every day or two.

For microwave asparagus, trim spears, add 2 tbsp water, cover, and cook 3–5 minutes until crisp-tender.

Arugula cooks in 2–5 minutes by wilting, sautéing, or blending into hot dishes while keeping its peppery bite.

For an Arnold Palmer drink, mix equal parts brewed black tea and lemonade over ice; adjust sweetness and strength to taste.

Armenian cucumber is tender, mild, and edible from peel to seeds—slice, salt, and pair with bright, crunchy, or creamy add-ins.

Bánh mì is a Vietnamese sandwich: a crackly baguette packed with savory fillings, bright pickles, herbs, and bold sauces.

Aspartame’s makeup is a methyl-ester of two amino acids—L-aspartic acid and L-phenylalanine—bound with methanol.

Açaí is a small purple palm fruit from the Amazon, blended as pulp for bowls, smoothies, and drinks rich in fiber and plant pigments.

Beef tallow is rendered beef fat clarified into a stable cooking fat with a high smoke point and clean, beefy flavor.