Growing up, I associated maple flavor with the pancake syrup found at the breakfast table. It was sweet but mostly flavorless. As if its only purpose was to baptize food in a sticky coating of liquid ...

Brad Japhe is a freelance journalist specializing in travel, outdoor adventure, craft mixology and gastronomy. His work appears in all major media markets across the United States. He is viewed as an ...

These individual desserts, featured on Milk Street, bake up with an oozy sauce beneath a layer of rich, tender cake. In a small saucepan over medium, combine 1⁄2 cup water, the maple syrup, vinegar, 4 ...