Pisco, a potent brandy distilled from grapes, is made in Peru and Chile, recognizable by its distinctive foamy head (from egg white) and lime flavor.

Though this pastry is very good when made with regular butter, it really shines when you use the richest butter possible.

The distinctive quality of ume-shiso—umeboshi (pickled plums) and green shiso—enhances the juicy sweetness and char of grilled shrimp and the crunch of daikon....

(ITALY) - Okay, I admit it: The name scared me a little.

Save your most glamorous stemmed glasses for this elegant but very easy dessert based on the season's favorite drink, eggnog. Its creamy texture is offset by the punch of the brandied apricots....

In the world of meringues, pavlovas give you the best of both types: a shatteringly crisp outer portion that gives way to a marshmallow-like center. Adding cocoa to the meringue makes that ooey-gooey part...

The Spanish pumpkin syrup that tops this dessert is equally good drizzled on an aged cheese like Manchego or a fresh cheese like ricotta.

Smoky pork burgers topped with melted Muenster and creamy avocado will broaden your horizons.

Easy enough to make for a weeknight dessert, delicious enough to crown a dinner party, this pudding is cool, lush, and light on the tongue.

Wonderfully complex, this classic aperitif has a taste reminiscent of a sophisticated iced tea.