Take our quiz for recipe suggestions.
Modestly priced options and a range of cocktail possibilities for the holidays, from Spirits columnist Jason Wilson.
You’re sure to wow with these gift ideas from kitchen gadgets to ingredients and suggestions for hosts and hostesses.
Deputy Food Editor Bonnie S. Benwick compiled the top 10 cookbooks of the year, along with hometown favorites and others that deserve a place on your bookshelf — or on the shelves of your favorite cooks.
To find deals on high-quality sparkling wine, look at originas both usual and unexpected.
Two Washington bloggers combine forces to sell cookies, pies and cakes with a retro twist at a farmers market and online.
Learn how to create a showstopping, edible 3-D Christmas tree.
Fill out your dessert spread with these bite-sized treats.
Sourced: David Hagedorn finds out what goes into confections made by two area companies.
Dave McIntyre’s recommended reading from 2011.
A family’s annual cooking sessions mean more than a good meal.
Pastry chef Tiffany MacIsaac shares a few tips, from good butter to a pre-cooked filling.
Solo cooks who get loaded with leftovers as they leave the party will appreciate these ways to use them up.
Dave McIntyre debunks the dogma.
Our panel put six vegan products to the test, with surprising results.
Corn bread gets smoky flavors from andouille, while sweet potatoes and broccoli rabe take their turns over the fire. The result: a lazy man’s holiday.
A kosher, dairy-free menu inspired by West Coast living and Sephardic influences.
Lessons learned from the 19th century inform the holiday cooking of Maryland farmer Sally Waltz.
Using an oven, a father and daughter re-create the taste of the bird that Hawaiians cook slowly underground.