When choosing a nonalcoholic alternative for a recipe, it can help to consider what the alcohol was meant to do originally.

It’s somewhat common knowledge that I boost my baked goods with almond extract instead of, or in tandem with, vanilla. But now I’ve added a third extract to the extravaganza: cinnamon. Beyond being an ...

I know what you’re thinking: “Christmas? Already? Can’t we at least make it to Halloween before we start getting bombarded with end-of-year holiday hoopla?” I feel you. Seriously. I do. But if you’re ...

It was during a recent class on holiday cooking that the subject of vanilla extract came up. One of the items I made was a trendy salted caramel sauce flavored with homemade vanilla. Well, there was ...

Rose water is one of those ingredients I've always appreciated in something prepared by someone else, but I've shied away from using it in my own preparations. I tend to omit it entirely or simply ...

Picking produce at its prime ensures every mouthful is worthwhile. In this second excerpt from her new cookbook, our columnist shares ideas for vibrant autumnal platefuls ...

Vanilla originates from the pods of the orchid Vanilla planifolia, a delicate crop that requires manual pollination and careful curing. This labour-intensive process makes natural vanilla one of the ...