Preserving

Chef Spike Gjerde of Woodberry Kitchen in Baltimore preserves over 60,000 pounds of fruits and vegetables each year. Here's his guide to some of the restaurant's most prized pantry staples.

Capture the best tastes and memories of the year with buckets of rum

It's low-fuss, splatter-free, and saves you from constant stirring

From cocktails to potstickers, kimchi can give your dishes a kick in more ways than you'll ever imagine.

Pickles and jams aren't just for summer

Elizabeth Stark uses not one, two, three, but four types of pepper in this spicy-sweet spread

Cookbook author and preservation master Cathy Barrow tells us how to make an edgy peach jam