Meet sorghum syrup and peppermint oil, welcome winter companions for dessert lovers.

Tap into the lean meat’s built-in basting potential.

Take out the fat but keep the taste and texture of these pies, mousse and custard.

Try these two less familiar and winning approaches to spice up your meals.

Foodies Gone Wild classes at Southern Maine Community College teach how to cook your goose and other prizes.

Try cider, milk or kombucha to prep for a morning bowl of ‘little mush.’

A meaty concoction may not be as cheap as it once was, but can be richly satisfying.