This time of year, rhubarb is at its ripest and reddest. It’s still tart enough to make you pucker, but it is juicier and mellower than early spring harvests. That means you can keep big chunks of it ...

The highest praise for fruit isn’t simply calling it sweet. The best fruit tastes complex, sometimes sour or bitter or both, maybe with hints of flowers or grass or almonds. And it evolves as the ...

Nothing says “we love you” quite like a homemade meal—and these recipes are worthy of the occasion.

When it comes to jam, there are rules. According to the FDA’s legal designation, jam can only come from one type of fruit, whereas compotes and conserves can be made with additional fruits (often ...

1. Bring the raisins, orange and lemon juices, sugar, cayenne and water to a boil in a heavy-bottomed 2-quart saucepan. Reduce heat to medium-low and simmer, stirring frequently, about 15 minutes or ...

This blueberry toast pairs creamy sweetened mascarpone with a glossy, jammy blueberry compote spooned over thick, golden ...

Cooking in packets makes for a wonderful moment of revelation: you open the foil (or parchment) wrapper and get a warm puff of fragrant steam to go with your tender fish. Snapper’s just one way to go ...

Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. As you age, you begin to accept certain truths ...

"Unlike pumpkin, cranberry is a holiday flavor that doesn't appear in every drink, ice cream, muffin and pancake starting in early October. I love pumpkin pie, a lot, but the tart tangy cranberry on ...

1. Dice the apples into approximately ½-by-½ inch pieces. Toss the apples with a little lemon or orange juice to prevent discoloration. Cover with plastic wrap and set aside. 2. Melt the butter and ...