The beer and vanilla bean complement each other nicely so that you get just a hint of ale flavor at the end of each spoonful of ice cream.
This recipe was my first attempt at flambé. It was a perfect way to prepare some underripe pears.
This recipe is the perfect summer dessert to serve at parties and cookouts. Top with a heaping scoop of vanilla ice cream and you likely won’t have leftovers.
Cary Fowler is a Senior Advisor to the Global Crop Diversity Trust. On this week's show, he talks about unintended consequences of the rise of big agribusiness.
Gordon Edgar says all cheddar, from Kraft to Cabot, come from the same basic recipe. Converting farmland back to grassland. And, chocolate cake for dessert.
No need to go out for dessert. Make this restaurant-quality treat today and enjoy it after tomorrow's dinner.
Persimmons are falling! Louise Briggs adopted out her persimmon tree this year. We make persimmon jam and panna cotta. And, the effects of wet summer weather.
Many poultry shows have been canceled. What this could mean for Jana Wilson's rare chicken breeds. Flan with Seth Elgar. And, farm chemicals and cancer rates.
Seth Elgar pushes his caramel sauce past sweet into dark, rich and deep. It's the perfect sauce for this simple flan recipe.
From duck to coleslaw, this meal has something for everyone. The joy and frustration of teaching kids food values. A view from inside a meat processing plant.
Jonathan Bloom explains three reasons why food might not make it from a farm to your plate. Delivering food to kids in the summer. Fruit meringue for dessert.
Green Bean Delivery looks a lot like a food hub. Co-owner and CEO Matt Ewer explains. Chefs struggle to go local. Strawberries in the garden and on our plates.
Microbiologist Rachel Dutton studies the bacteria that makes fermentation work. Green beans, nut brittle on the menu. Farmers have access to health insurance.
This gluten-free and vegan chocolate pumpkin pie has just the right amount of sweetness and heat.
If you find yourself in the Willamette Valley of Oregon, be sure to stop by Briar Rose Creamery to try their goat cheese truffles.
Jerry and Paula Perron started farming after they retired. Chef Daniel Orr cooks with apples and sunchokes. And, fall is a great time to plant fruit trees.
We talk to a Bloomington city official about proposed changes to food truck regulations. Emily Robbins tells stories from her farm life. Meringue for dessert.
This dessert has the wow-factor of a Baked Alaska without all the extra work.
We spend much of today's show walking around the garden at the White Violet Center. Berries for dessert. And, does the Midwest have a new energy crop?
Chef Jackie Howard brings her local food philosophy to a sorority's kitchen. Susan Welsand's farm is solar powered. And, kale salad with strawberry shortcake.