Icy, tart berries meet warm, decadent chocolate sauce.

This is the last installment of “L.A. in a Jar,” cooking columnist Ben Mims' four-part series on preserving fruit at home. The first fruit preserve I ever ate was muscadine jelly. A woman in my small ...

To me, there is no sweeter time of year than in late June when ripe, local strawberries are piled high on my counter, waiting to be piled high on biscuits, breakfast cereal, or just slightly sugared ...

Berry season is upon us, and I’m taking their preservation seriously. For some, the beginning of spring brings excitement for the warmer weather. Others (like me) are jazzed for berry season.

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. June 10, 2021 Add as a preferred source on ...

Allie has been Lifehacker’s Food Writer since 2021. She earned her bachelor’s degree at Ithaca College in drama and studied at the Institute of Culinary Education to earn her diploma in Pastry and ...

Every time Rachel publishes a story, you’ll get an alert straight to your inbox! Enter your email By clicking “Sign up”, you agree to receive emails from ...