Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Burnt sugar syrup is a great way to create "instant aged" liquors, flavor homemade bitters, or simply add depth and complexity to cocktails. (Plus: a chance to win the new, awesomely geeky cocktail science book Craft Cocktails at Home!)
From gnarly root to powerful condiment: The perils and beauties of homemade horseradish.
Making your own Chinese hot chili paste (la jiao jiang)which is perfect in Lanzhou pulled noodle soup. It's also great for spicing up a stir fry or as a dumpling dipping sauce.
With just a little tending and patience, you can make the beloved Rooster Sauce at home!
Blueberry jam in its simplest, most delicious form. No frills, no fuss, just blue perfection.
With a secret ingredient, and a trick for peeling those pesky hazelnuts!
A tangy shrub is the perfect way to savor the last days of summer.
Tips for making your own bitters at home — from herb and bottle resources to advice on filtering. (Plus a giveaway of eight varieties made from recipes in Brad Thomas Parsons's Bitters!)
Growing basil and scallions is possible even in a small kitchen, without great light.
This drinking vinegar is wonderfully sweet and tangy, and is quickly becoming my beverage of choice on hot days!