For potentially as long as alcohol has existed, great chefs have incorporated it into their cooking. But why do we cook with alcohol? The answers are numerous. For potentially as long as alcohol has ...

The secrets of this rum-apple compote are the two types of apples, one tart and one sweet, and gold rum that adds a light kick to the sweetly spiced preserves. It's like apple butter, but with more ...

Forget about getting tipsy. Cooking with a little liquor can be a healthful and tasty way to add a splash of depth, flavor and excitement to recipes. Whether it’s beer, sake, rum or cabernet, alcohol ...

The air was already thick with the scent of onions and scallops melting into butter when John Meisler reached for his secret weapon. A generous pour of aged rum goes into his sizzling pan, and ...

Inspired by conversations on the Food52 Hotline, we’re sharing tips and tricks that make navigating all of our kitchens easier and more fun. Today: Grab your liquor from your bar cart and bring it to ...

Did you know your at-home bar can multitask? It’s not only capable of being there to mix drinks and cocktails – it can also be a part of making great meals. Recipes infused with alcohol have a ...

Nick Mancall-Bitel is the editor of the Travel section, oversees regional correspondents across the Eater network, and manages travel-focused sister site, Thrillist. It’s not surprising to find a ...

This Rum Balls Recipe is a classic Christmas treat that's been around for ages. It's easy to put together and doesn't require ...

Q: Why do recipes call for alcohol? Does the alcohol evaporate? Does the alcohol flavor the food? Does the alcohol cause intoxication? There are quite a great number of persons who should have answers ...