As you play around with molasses as an ingredient, you may find yourself using it on its own more than you planned. And if ...

And I have a few recipes I frequently make ... sugar beets into sugar. There are basically three types: light, dark, and blackstrap (which is more bitter). Photo: Diana Rattray Light and Dark ...

The spicy-salty-sweet candied hazelnuts at Artusi are so good, our food critic had to get the recipe — here it is, just in ...

With the right equipment, it's easy to make powdered sugar at home. For an extra flavor boost, pay attention to the type of ...

As with other kinds of baked goods, flour, butter and eggs are the foundation of gingerbread, Phipps says. Gingerbread’s sweetness (by way of molasses or brown sugar) is balanced by a blend of warm, ...

Looking for secret recipes from your favorite restaurants? Here are 45 of the best copycat recipes, so you can make them at ...

Leave it to Ina Garten to come up with a holiday entertaining recipe that’s both crazy easy and super impressive. For this ...

In a 6-inch sauté pan, add cooking oil over high heat. Season black cod with salt and pepper on both sides, then sear presentation side down. Add remaining 2 tablespoons of butter, letting it brown.

This dish has some lovely southern throwback flavors thanks to walnuts, butter and brown sugar, with a little zip from ...

We took a page from restaurant kitchens to source the best stocking stuffers for serious cooks. These are the items any chef ...

• Refrigerate or freeze leftovers in shallow containers. Wrap or cover the food. Leftovers stored in the refrigerator should be consumed within 3-4 days, and leftovers should be heated to 165 degrees ...

The legendary chef explains how to make the perfect roastie, why turkey still triumphs over beef and the unusual ingredient ...