It was a thrill and such an honor to be among the 265 contributors to  The Oxford Companion to Sugar and Sweets - - a new resource compen...

I've spent five springs of the last seven living off the grid in the New England woods . It's still cold there in May and early ...

As I've mentioned before , Rose's Luxury , with their Eggplant Tarte Tatin , Smoked Celery Mascarpone, and my favorite-- an Englis...

Honey may just be the most sacred food there is. It is literally concentrated nectar, tastes sweeter to the tongue than refined sugar, an...

This post comes from my dear friend Sally Anne Morgan of Asheville, NC (you may remember her from her previous guest post ). Sally is a...

I'll admit,  I've never been that big of a fan of bread pudding. Mostly it just hasn't been on my radar-- my family didn...

Many a food writing friend and hero are converging on D.C. this weekend for the 2015 International Association of Culinary Professional...

I had already listened to the new Jake Xerxes Fussell album many times before the physical record arrived in the mail. I recognized a ...

This is the first time in 5 years that I'm not putting on a big Pi(e) Day party, and though I've always had fun, I have to say it...

 Last night I got pretty deep into some historical research-- about hot pepper jelly. After making the stuff last weekend, I was curiou...

This time of year can be hard in these climes, when it comes to local, seasonal baking. Storage fruits like apples and pears are reaching ...