Grab a vermouth, check what spirits you have on your bar cart, and play around with Pépin’s formula for a quick, ...

Soaking raisins in whiskey turns them into a treat brimming with booze and begging to be used in cookies, atop desserts, or ...

As bread is baked, the starches in the dough gelatinize, absorbing water and expanding with heat. This process is crucial for transforming the dough into the texture you expect from finished bread.

If you want to make your dinner party a hit, or just want to fancy up your salmon, then consider this tip from Chef Jacques ...

After more than 80 years in Muskegon, Cole’s Quality Foods — known for inventing the first commercially available frozen garlic bread in 1973 — has halted production at its original plant, notifying ...