Berry

The liquid is really up to you. Nut milks add body and protein, but if you prefer something sweeter, try juice. Less heavy? Go with coconut water.

This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Granny Smith apples have lots of pectin, which makes them ideal for this sauce; it will set up without adding any gelatin to the mixture.

Canned cranberry sauce? You're better than that! These cooking tips will have you hooked on fresh cranberries.

A Thanksgiving-worthy dessert that can be baked in your toaster oven? Yes, please!

Kale, chia seeds, seaweed: these trendy superfoods have garnered a lot of buzz for their health benefits. But are any of them actually a “magic bullet” nutrition solution? We get to the bottom of it.

Here's how to buy, store, and cook cranberries, in season in October.

The strawberry syrup is perfect for topping ice cream and yogurt or mixing into butter for spreading onto biscuits, pancakes, and French toast.

The key is to work quickly when encasing the strawberries with the mochi recipe before the dough cools and firms.

You can make these blueberry muffins with just all-purpose flour, but using whole wheat too gives them a heartier, nuttier flavor. 

What's bright, sweet, and about to make your toast so much better? A height-of-summer batch of homemade jam.

You can make a larger batch of the Earl Grey sugar and sprinkle it on sugar cookies, pie dough, or scones before baking.

Vinegar and strawberries become best friends in this flavorful infusion.

Strawberries and cream…and cardamom. The cooling spice and cucumbers give berries an element of intrigue.

If your jam mixture is still runny after the gel test, simmer a few minutes longer and try again. Just be careful: It's possible to overcook jam. If subjected to too much heat, pectin loses its setting power.

Store infused booze in a cool, dark place to slow oxidation, kinda like aging your own wine!

Shrubs also make for fabulous nonalcoholic drinks—just add soda for a tart, gulpable fruit drink.

Here's how to buy, store, and cook with blueberries, in season in July.

You could eat your berries with whipped cream and sugar, or you could try these creamy-crunchy riffs instead.

Novice bakers, this one’s for you.

Aside from banana, we can’t think of a fruit that wouldn’t be good in this drink.

A thousand might be an exaggeration, but this complex fruit syrup can be used countless ways. Add to spritzes, drizzle over fruit salads, mix into yogurt, or spoon onto grapefruit halves (just to name a few).

Line your Dutch oven with heavy-duty foil before baking for an effortless cleanup.

To make a no-churn version, use 1 cup cream in the custard and whip an additional ¾ cup. After adding berries, fold whipped cream into the base, then freeze in a plastic-wrap-lined loaf pan, 6 hours or overnight.