If suave and hipster-hot is your idea of a dessert, you've just found it. These chile-ginger-mint jellies are an almost academic study in the contrasting sensations of hot and cool....

This spiced-up Asian-inspired sauce is perfect for dipping French fries or crudité, or for drizzling over seared chicken or fish.

This tart and spicy condiment is always served with a Sadhya feast. It is especially nice mixed with plain rice and yogurt as a palate cleanser. This recipe is part of our menu for Sadhya, a South Indian feast....

Oven-drying the leftover ginger used to make ginger syrup results in a terrific cocktail garnish.

According to mixologist Dale DeGroff, this is the only cocktail named for its garnish.

Not to be confused with the beer drink of the same name, this Black and Tan is a balanced and refreshing rye whiskey cocktail.

Carefully simmering fresh ginger in water for a good, long while is the key to deep, rounded flavor.

This spicy ginger beer is made the old-fashioned way, with lots of fresh grated ginger, sugar, yeast, and water.

Food editor Lillian Chou demonstrates her technique for peeling ginger without a knife. Not only is this method quick, but it’s a great way to minimize waste.