“L.A. in a Jar” is a four-part series on preserving fruit at home throughout the seasons in Southern California, complete with helpful tips and guidance on everything you need to know about making and ...

Summer is gone all too soon, but preserved herbs, fruits and vegetables will remind us of those long, hot days while you are in the depths of winter. Preserving isn’t hard to do, and, bonus, it makes ...

There’s a half-empty jar of apricot preserves in my fridge that’s nearly as important to me as the milk or eggs. I reach for it constantly, the bright orange lid and shimmering glass studded with ...

An array of Bonne Maman fruit preserves - Fletcher Huntley/The Takeout If you've ever wondered what type of preserves to buy at the grocery store, you know it can be quite the jam. Bonne Maman, those ...

This is the first in a four-part series on preserving fruit at home called “L.A. in a Jar.” Cooking columnist Ben Mims kicks off with a deep dive into stone fruit. In addition, he’s sharing tips on ...

If you’re like the typical Better Homes and Gardens editor or Test Kitchen staff member, you’ve consumed them countless times spread on toast as part of a diner breakfast and have also savored them ...

There’s not much that surpasses the flavors of apples, pears, grapes, figs or persimmons in the cool fall months. You should always consume produce in-season for the best flavor and nutrition, but ...

Brette Warshaw is an editor at Apple News and has worked at publications such as Lucky Peach and Food52. Her book “What’s the Difference?: Recreational Culinary Reference for the Curious and Confused” ...

The convenience of canned pie fillings makes them desirable as a kitchen staple, not only for pies, but also for a quick fruit crisp or fruit-filled coffee cake. Besides their excellent flavor, ...