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magazine ham with bourbon molasses and pecan glaze
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Culture
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The Bon Appétit Test Kitchen
test-kitchen
A new line of handcrafted "tonics"--including bourbon barrel-aged maple syrup and vinegar--is our new favorite way to dress up everything from pancakes to salad.
Janet McCracken
Culture
Forget about every canapé or thing-on-a-stick that you were planning to serve at your party. All you need is a smoked bone-in ham. Order a good one, score, glaze, and bake it.
Julia Kramer
Culture
Violet Hour alum Mike Ryan, now head bartender at Chicago's Sable Kitchen and Bar, says that bourbon and Pisco are two spirits that lend themselves well to the tailgate season's rich, often meaty dishes.
Julia Bainbridge
Culture
Start with a world-class cured ham, add a sharp knife for easy slicing, and pretty soon your party will rival the most popular tapas bar in Spain.
Bon Appétit
Culture
Kings County Distillery is legally making bourbon in Brooklyn, New York.
Julia Bainbridge
techniques
Burnt glaze makes the Easter bunny cry—avoid these 9 common mistakes for a centerpiece-worthy ham.
Danielle Walsh
Restaurants
At Barbs B Q, Chuck Charnichart transforms the flavors of the Rio Grande Valley into bright, creative dishes and paves the way for barbecue's next chapter.
Elazar Sontag
Culture
Attention bacon lovers, this is some serious pig
Emily Fleischaker
Cooking
Everything you need to know about that weird, sweet, dark sweetener called molasses.
Alex Delany
Lifestyle
In our latest taste test we hunted down for a bourbon for every palate.
Sam Stone
Culture
The secret to this cocktail from Portland, Oregon's Laurelhurst Market is in the ice, which bar manager Evan Zimmerman smokes over hickory.
Andrew Knowlton
Cooking
Busting out the Manischewitz for Hanukkah? Here's a little inspiration to help you use up the whole bottle.
Belle Cushing
Cooking
They're crisp, chewy, and remind me of everything good about the season—without any of the gimmicks.
Jesse Sparks
Restaurants
Gorgeous gear is the latest trend for the home bar.
Dana Dickey
promotions
James Beard Award-winning cookbook author Dorie Greenspan opened a pop up cookie shop yesterday to test the waters for a permanent store in New York, and we've got the dish.
Emily Fleischaker
Cooking
The molasses glaze is key.
Alyse Whitney
Culture
When bartenders and distilleries come together, one-of-a-kind spirits are created, and everyone wins.
Emma Janzen
techniques
Culture
We got recipes from the best of the best
Guest
promotions
You cooked our Best-Ever Barbecued Ribs. You shot them on Instagram. And one of you has won a copy of our new "Grilling Book"!
Julia Bainbridge
Cooking
techniques