Doughnuts have always been one of my favorite desserts. But what’s not to like about sweet, chewy, deep-fried dough? While I loved eating the pillowy rounds of sugar-drenched sweetness, the idea of...
Cidermakers have been looking for unique ways to get craft beer drinkers excited about the cider industry. It seems they have found the way paved with hops. Hopped ciders are an ingenious way of...
“I never decided to be an apple expert,” says Lee Calhoun (née Creighton Lee Calhoun Jr.), the man who (literally) wrote the book on Southern apples. “I kind of backed into it.” After retiring from...
Over 120 ciders will be available at the third annual Cider Summit San Francisco on Saturday, April 23. The event will highlight both domestic and international ciders. Classic regional favorites...
Seasonal restaurant Roots Cafe of West Chester, Pennsylvania knows a thing or two about making magic out of a cluster of seemingly random ingredients. Their ever-evolving menu relies on...
Traditionally from the north of France, pommeaus are aged in oak barrels and combine apple brandy with apple juice to create a bright, refreshing sipper that pairs excellently with dessert or hors...