The word "salad" does not denote "healthiness" or a lack of kilojoules (in fact, they can be worse for you than burgers). Nevertheless, something about the word implies a scarcity. Packing a salad for lunch seems to doom one to an afternoon of hunger pains or emergency vending machine runs, but no more. We're going to tell you how to build a salad that will leave you full, satisfied, and happy.

There is something extremely satisfying about a rice paper roll. Though I love a good egg roll, spring roll, or any other fried package of rolled-up food, the lighter, cooler, more chewy rice paper roll is the one I crave more often than not, particularly during these sweatier months.

Spending your money on ripe sour cherries is a serious commitment. For me, the promise of cherry pie doesn't outweigh the pressure to pit and/or freeze kilos of very expensive fruit before it turns to soup, which happens seemingly overnight - but apparently, the promise of a marinated beetroot salad sure does.

The classic tomato-based caprese salad is without flaw, but creamy cheese, vibrant basil, and a drizzle of oil and vinegar get along swimmingly with many other fruits, particularly fruits of the stone variety.

A true Caesar salad dressing gets its rich, salty funk from anchovies, but not everyone eats fish. Shouty purists may insist that those people simply don’t deserve a Caesar salad, but I think that’s a little harsh, especially when you can make a very good vegetarian approximation with blue cheese.

Blue cheese dressing is bigger than salad. Sure, it’s an integral part of a wedge salad, but it’s also the only wing dipper that matters, and it makes a sad veggie platter bearable. Store-bought is fine, but you can make truly bomb blue cheese dressing yourself with just three ingredients.

During any weekend dinner party or barbecue night you can almost guarantee it: Somebody is going to bring a bowl of terrible coleslaw to your home, and you're going to have to pretend you like it.

These are tough times for Caesar salad lovers. Though it’s reportedly safe to consume romaine lettuce that you’re positively sure isn’t from Yuma, Arizona, it’s also perfectly normal to feel a little wary of that particular leaf. The bright side is that this crisis has given us a wonderful opportunity to talk about three other plant parts that make really excellent Caesars.

My diet may veer more towards "raccoon" than "rabbit," but I am actually an enthusiastic salad consumer. It's not because I'm a large fan of eating things that are good for me, nay; it's because a good salad is a perfect combination of tastes and textures. And to best take advantage of the fresh flavour parade, salads should be consumed from very large mixing bowls.

Browned butter is often used to make the rich richer and the decadent more indulgent, but its true power lies in bringing a bit of depth to a big pile of fresh, vibrant produce. Though I wouldn't fault you pouring a bunch of melted, browned butter on a salad, this vinaigrette takes a more balanced (or some would say "societally acceptable") approach.

If you have spent any amount of time around these parts, you know that my life is basically sponsored by duck fat. Whether I'm sous vide-ing turkey legs or making mayo, I pretty much live for the rich, smoky taste graisse de canard brings to the dinner table.

Whether you resolved to eat healthy or just have a general sense that your life needs more broccoli and fewer potato chips, these recipes will help you eat better.

A perfectly roasted, slightly charred Brussels sprout is a very pleasing thing to eat, but one can become fatigued with a single prep method. Good thing there's more than one way to eat these cruciferous delights. Here are a few of our favourites.

I remember the first time I bit into a cherry tomato. I was at a Sizzler. I was seven. A boy was present. I was talking a lot, as I am wont to do, when I casually popped the mini 'mato in my mouth. My teeth pierced the skin, it exploded with much force, and seeds and tomato gel sprayed forth. I was so embarrassed that I quit talking.

A good salad is all about achieving that perfect balance of flavours and textures, and nothing adds crunch quite like a crouton. You can purchase pre-made croutons pretty easily, but it you want a truly great cube of golden, crispy, just slightly chewy bread, you should make them yourself. They're also dead easy to make.

Whether it's Leslie Knope, the non-Lisa Simpsons, Vernon Dursley, or your racist uncle who draws scientifically bunk parallels between salad consumption and gender identity, I can't think of a food that's cooler to hate than salad. That's really too bad, because a well-constructed salad is one of life's great pleasures.

I put a lot of unnecessary items on my wedding registry, including a set of violently green margarita classes, but the most unnecessary item was this weird salad dressing bottle, which had a little handle you could squeeze to stir and emulsify the dressing. I honestly don't know how it got on there, but I assume it had something to do with that damn registry gun, and how powerful I felt with it in my sweaty little hand.

Starting one's day with salad may seem like the opposite of want you want to do, but hear me out. I too was once very sceptical of the breakfast salad, but have since seen the way and am out to preach the good news. Breakfast salads are not only filling without being heavy, but they're delicious, easy to throw together, and they help prevent food waste (more on that in a moment).

It's sad when a nice loaf of good bread goes stale, but it isn't completely tragic. There are several things you can do to transform stale bread into something so delicious, you just may start staling good bread on purpose.