Green beans, string beans, snap beans, haricots verts—whatever you like to call ’em-are the simple, stringy veggies that have graced practically every dinner table. Especially around the holidays.

We love crunchy, crisp green beans, but the problem is, once they are cooked, they tend to be transformed into a limp, lifeless former version of their fresh self. It's not fun to admit, but green ...

It’s always green bean season in our Test Kitchen. True, you might just associate the canned kind with holiday casseroles. Or perhaps you think of fresh green beans when they pop up in your vegetable ...

My husband is a “texture guy,” meaning lots of foods—vegetables especially—are off-limits if they feel weird in his mouth. As a produce-obsessed home cook, I’m on a perpetual mission to find ways to ...

Preheat the oven to 350 degrees. Generously grease a baking dish with oil.