Ingredients

Award-winning author Alice Medrich shares how alternative flours reinvigorate your baking with deeper flavor and texture, whether you are gluten-free or not.   In your book...

by Keith Pandolfi Bake with ginger using Julie Tanous and Jesse Tyler Ferguson's Spiced Coconut Oil cake with Bourbon Glaze recipe, our Gingerbread Pear...

Add a kick to your favorite recipes with Chinese five-spice, the spicy star of Rebecca Firth’s (of the blog DisplacedHousewife) “Take Five” recipe collection in...

Whether found in the soft chew of caramel or in the crisp snap of a candy cane, sugar is quintessential to holiday baking. Sprinkled...

Olive oils, much like wine, vary wildly in quality and flavor. Here are some buying guidelines to select the best olive oil for your...

by Sidney Fry  One of the best ways to eat peanut butter is straight out of the jar—letting the silky, sticky spoonful coat every corner...

We’re thinking outside the coconut cream pie this spring. As temperatures heat up, we’re baking this tropical treasure into everything from chutney-laden popovers and pound...

by Adeena Sussman  A potent, surprisingly versatile flavor blossoms in the pastry kitchen. Growing up, my familiarity with rose water was limited to my grandmother Anne’s...

The craft spirits industry in the U.S. has been booming over the past few years, and a number of smaller distillers have turned their...

We asked Paul Calvert of Atlanta's Ticonderoga Club to share his picks for the best gins made all across the States and here’s what...