With good fruit and some basic equipment, you can learn how to make homemade preserves in no time.
Preserves, jams and marmalades make tasty toppings for ice cream and sweet additions to salad dressing.
A cheese shop owner shares how to make a charcuterie board that wows with cheese, meat, preserves and more.
Pair tomato-onion jam with seared halibut, make a sweet strawberry riff on Italian caprese and fill thumbprint cookies any way you like.
The Wisconsin company’s artisan fruit preserves include aromatic elements like black tea, ginger and lemon zest.
Pennsylvania’s Old State Farms maple syrup is experimenting with barrel-aging and infusing syrups.
Alekka Sweeney’s impressive résumé includes pastry school, chef instructor and personal chef.
A closer look at sugar substitutes, from maple syrup and honey to date sugar and stevia.
Who first made maple syrup, and how is maple syrup graded? We’re diving into the sweet sap’s history.
Vermont isn’t the only state with maples to tap, and a Pennsylvania maple syrup farm is taking up the American tradition with modern applications.