Every year chocolate is celebrated on Valentine’s Day for its sensual romantic symbolism, its power as an aphrodisiac to awaken slumbering passions. Its bittersweet complexity is as sharp and ...

I think after you have been cooking for a number of years you gain confidence in reading and understanding recipes. I think you can imagine the final product and make simple changes according to your ...

Tired of having guests ignore the fruitcake that somehow survived Christmas past? Toss aside the dried out, stale pastry and delight loved one this holiday season with a luscious, boozy dish. While ...

It smells and tastes like cinnamon-dusted hot chocolate. Rum makers are quite fond of using oak barrels to age their sugar-derived spirit. It typically imparts a mellow, caramel-laden complexity upon ...

"During these difficult times, I love baking at home with my family," says the chef, who converted his Red Rooster restaurants in Miami and N.Y.C.'s Harlem into food hubs to provide meals to people in ...

Royal icing is the king of cake and cookie decorating because it is so easy and versatile. Start with some powdered or confectioners’ sugar, add water and whatever flavorings you like and stir until ...

Stir chocolate, milk, and salt in heavy medium saucepan over medium heat until chocolate melts. Stir constantly until all sugar in chocolate is dissolved, about 13 minutes. Add rum to chocolate; using ...

This iconic milkshake brand Keventers has announced the introduction of some delicious items, Mithai Madness Sundae, Rose Falooda, Paan Gulkand, Hot Chocolate Tirasmisu and Hot Chocolate Rum. Take a ...

Dear SOS: Having encountered the best chocolate pie ever at Cold Springs Tavern, an old stagecoach stop in Santa Barbara, I’m wondering whether you can persuade the restaurant to share its recipe. I ...

The only thing more dangerous than a group of senior church ladies playing cards and drinking is a group of senior church ladies playing cards, drinking and eating rum balls. The liquor hits them ...

It smells and tastes like cinnamon-dusted hot chocolate. Brad Japhe is a freelance journalist specializing in travel, outdoor adventure, craft mixology and gastronomy. His work appears in all major ...