Strawberry

Don’t be fooled by the pretty pink hue; Aperol’s bitterness and tequila’s bite keep this slushy from being too sweet.

After you finish pickling the strawberries, hang on to the brine, which can be used in place of mild vinegars.

Poached frozen peaches eat like fruit-shaped sorbet and look like a three-dimensional sunset.

Choose a full-flavored, full-bodied, dark-colored rosé for freezing. You want something that can hold its own.

You’re looking at the quintessential June dessert, perfected by the BA Test Kitchen. Here’s how it’s done.

Masa harina is a ground corn flour, commonly used to make corn tortillas, and is not the same thing as cornmeal. Maseca brand is fairly ubiquitous in grocery stores; other types can be found and ordered online.

You’re looking at the quintessential summer dessert, perfected by the BA Test Kitchen. 

Juicy, fruit-filled pies call for a baked-through bottom crust.

Plus, what to do with slightly sour, out of season berries.

Roasting the strawberries intensifies their sweetness.

Supermarket berries can taste sour and sub-par. Here's how to make "meh" berries taste sweeter and better.

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.

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.

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

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

Dip strawberries into the creamy thing first, then the crunchy one.

Dip strawberries into the creamy thing first, then the crunchy one.

Dip strawberries into the creamy thing first, then the crunchy one.

Big fat strips of dough make for a rustic and modern-looking pie (and they’re easy to weave into a lattice). 

Strawberries are in season in late May through early July. Here's how to buy, store, and cook with them.