These rose-shaped tarts make even a novice baker pass for a seasoned pastry chef.
This recipe is a rich, velvety dessert that tastes like peanut butter cream pie.
Jenna Weber shares a Swedish recipe for pepparkakor cookies that was passed down from her great-grandmother.
Blogger Shelly Westerhausen says photos are almost more important than recipes. Stories from a fish fry. And, traditional farmers bring expertise to cannabis.
Keep this recipe in mind when you're planning your Thanksgiving feast.
Salmon and turnips prepared with maple syrup. From roaster to coffee cup, at Hopscotch. And, planting other crops in corn fields to help protect soil.
Rose Hayden-Smith says growing food is an act of patriotism. Broccoli raab, the Italian way. Wild rice pancakes. And, locusts destroy pastures in Argentina.
Two stories about meat in America. We start seeds in the hoop house at Bread & Roses Gardens. And, taste-bud expanding marshmallows with 240sweet.
Michael Farrell talks about the future of maple sugaring. Tim Burton ages his syrups for enhanced flavor. Two bread bakers balance precision with creativity.
These chicken wings get the sweet from maple syrup and the heat from cayenne pepper and chili flakes.
Let your kids experiment with making food. Sarah Elton tells us why. We tap maple trees. Kale and chocolate for our snacks. And, carbon in the Corn Belt.
Sweet, spicy and salty. This dish gives your palate a little bit of everything!
Take a chance on some turnips! This recipe cuts the slightly bitter taste of the root vegetable with maple syrup and pears.
Author and homesteader Eric Brown worries that the record cold temperatures this winter will further delay the appearance of wild edibles.
Our experts give you advice for baking delicious loaves of bread, gluten-free and gluten-full. Maple syrup with turnips. And, are invasive weeds on the rise?
This episode, encouragement to tap maple trees yourself this year. A handheld snack with Chef Daniel Orr. And, small farmers make the food system their own.
Making maple syrup does not need to be left to the experts. Michael Farrell's "A Sugarmaker's Companion" will give you the tools you need to do it yourself.
Maple syrup in November! Burton's Maplewood Farm is aging maple syrup, and we use the finished product in crème brûlée. Then we meet hogs at Schacht Farm.
This recipe will make you long for spring, but the aged maple syrup will taste complex, just like a fall afternoon.
Celebrate a flawless fall day with an afternoon of leaf-crunching sweetened with spice-filled treats