Yes, I agree about the origination of the term,but I never bothered to look into whether the “burnt” part was just the distilling or some other part of the process. I’m kind on preserving overload at the moment...

This one of those products that has interest as a culinary historical artifact. It is outrageously expensive for a tiny jar.

A Scottish brewery is taking a 200-year-old approach to making beer that involves a stormy ocean voyage.

Neighbors debate whether a local dairy farm should be allowed to produce its own cheese and butter.

If you’ve got the patience of Mother Teresa, this month’s Imbibe teaches you how to home-brew your own tonic water.

Wei Choon Wang makes first-rate fish balls in the Fuzhou style, reports Chandavkl.

A new cookbook takes a look at recipes from China’s ethnic minorities.

Two food authors are blogging our edible past.

It will be a Walgreen’s according to stories but first it has to go through the ANC process and deal with Historic Preservation issues since it’s in the Cleveland Park Historic...

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Not to tell tales out of school, but I used to work for the architect who is responsible for the remodel/restoration of Du Pars. They used to have a very good reputation for historic preservation work, and then went through a...

, 2002. It’s a great guide to farm stands, markets and co-ops, sources of artisinal foods, bakeries, wineries, breweries, including restaurants that focus on local foods, places that offer tours and preserved historic farms....

The South Street area restaurants are doing a fundraiser for the Headhouse Conservancy which ,maintains and preserves the historic headhouse on 2nd Street between Lombard & Pine. This Philadelphia landmark traces its roots back to...

Palo Alto, is still going, of course. If memory serves, it is in the location of the almost-equally beloved old Ramona’s. (I know, I’m dating myself.) You just knew something was going to heck with Palo Alto’s...

using a different recipe that is, I’m told, a tad more historical, and simply involves preserving the cherries in the liqueur. Not unlike the cognac preserved cherries that the French make, just with a different liqueur....