Just 30 years ago, America’s best chefs had little idea what wonderful foods lay out in the wild, write Connie Green and Sarah Scott in The Wild Table (Viking Studio). Today, foraging enthusiasts are ...

If there is one thing that hits you upon inhaling the woodsy, citrus and floral scent of a crushed juniper berry, it is unmistakably gin. No random association there, since it is the main flavoring ...

This is an installment of NPR's Cook Your Cupboard, an ongoing food series about working with what you have on hand. Have a food that has you stumped? Share a photo and we'll ask chefs about our ...

Strawberries, blueberries, and raspberries are commonly available in grocery stores, but many equally delicious berries are abundant in the wild. Wild berries thrive in many climates, and they’re ...

Juniper berries taste like how pine trees smell – sharp, resinous and clean. If you have ever had a gin and tonic, or a traditional martini – as opposed to one made with vodka or sake – you will ...

During the winter, many species of birds rely on seeds and fruits. Seeds can be hard to see and identify unless the bird is sitting on the food plant, such as a wild sunflower. Fruit, on the other ...

Gin tastes like juniper, and all juniper is the same, right? Not so much. For nearly all of the spirit's history, a single species has been relied upon: the aptly named common juniper. David T. Smith, ...

This story is free to read because readers choose to support LAist. If you find value in independent local reporting, make a donation to power our newsroom today. Bombay native and cookbook author ...

Bombay native and cookbook author Raghavan Iyer explains how to improvise Indian cuisine with juniper berries, fish sauce and mixed berry jam — three ingredients submitted by Victoria Dougherty's ...