Carrots are a versatile staple in any kitchen, perfect for tossing into salads or roasting for a hearty Sunday meal. Yet, ...

In California's Cuyama Valley, companies pump vast amounts of water to grow carrots. When companies sued residents over water, the community launched a boycott.

The reason baby carrots often emerge from their packaging wet is, they’re bagged with added water. Unlike the whole carrots they’re carved from, baby carrots do not have a natural outer peel.

Add the nutmeg and 1/2 cup of water to the carrots and bring to a boil. Cook over moderately high heat, stirring occasionally, until the carrots are shiny and the liquid is syrupy, about 40 minutes.

Add the carrots, salt and water; stir to combine. Bring the soup to a boil, then reduce the heat to a simmer, cover, and cook until the carrots are soft enough to mash, about 25 minutes.

By cooking the carrots and pearl couscous in carrot juice, you intensify the flavor of both. ... you certainly get more flavor than if you used water, but there’s no real concentration at play.