Alison Roman
Senior food editor, emeritus
Alison Roman is a former senior food editor for Bon Appétit and columnist for the New York Times cooking section. She is the author of bestselling cookbooks Nothing Fancy, Dining In, and Sweet Enough and the host and producer of CNN’s (More Than) A Cooking Show with Alison Roman, the creator of a bi-weekly YouTube series called Home Movies, and the author of a bi-weekly newsletter titled A Newsletter. alisoneroman.com
techniques
Fermentation 101: How to Make Your Own Kimchi, Hot Sauce, and More
Fermenting produces some of the best flavor—and it's a cinch to do at home.
techniques
Make a Batch of Homemade Jam, Because Your Toast Only Deserves the Best
What's bright, sweet, and about to make your toast so much better? A height-of-summer batch of homemade jam.
techniques
Dry Your Own Herbs (and Say Goodbye to the Store-Bought Stuff for Good)
Never buy another bottle of musty "Italian Seasoning" again.
techniques
Get Ready to Make Some Seriously Awesome Ice Cream
The country's best ice cream shops are dishing out wild flavors—and you can too
Recipes
Hot Honey
Store honey in a cool, dark place (like the fridge!) to slow oxidation and make it last a while. Then use it on pretty much everything.
Recipes
Tarragon Cauliflower Pickles
Cutting the cauliflower into florets means the brine will absorb faster.
Recipes
White Kimchi
Cabbage is a popular vegetable to ferment because of its naturally high water content—so high, in fact, that it creates its own brine. Simply massage a head of cabbage with a measured amount of salt, and it will release enough liquid to submerge itself.
Recipes
Indian-Spiced Fennel Pickles
Consider the crunch: You want to choose a vegetable that’s naturally firm, like fennel. The fresher it is, the crisper it will stay.
Recipes
Jalapeño-Cilantro Pickled Corn
Think of crunchy, tangy, no-hassle quick pickles as the gateway to all things preserved.
Recipes
Lemon Verbena Sugar
You can add dried herbs directly to anything, but infusing them into salts and sugars further extends their shelf life. Use the infusions throughout the year for cooking, grilling, and baking. The possibilities are endless.
Recipes
Raspberry-Rose Jam
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.
Recipes
Brandied Cherries with Vanilla Bean
Store infused boozy fruit in a cool, dark place to slow oxidation, kinda like aging your own wine!
Recipes
Bachelor Jam
Store infused booze in a cool, dark place to slow oxidation, kinda like aging your own wine!
Recipes
Banana Split Ice Cream Cake
Before you even start making this showstopper of a summer dessert, clear some space in your freezer. For this ice cream cake recipe, you’ll need a spot big enough to park a springform pan that’s filled to the brim.
Recipes
Apricot-Riesling Jam
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.
Recipes
Classic Dill Pickles
In this dill pickle recipe, always trim off stems and ends before pickling veg; enzymes in both can lead to mushy pickles.
Recipes
Herb Salt
You can add dried herbs directly to anything, but infusing them into salts and sugars further extends their shelf life. Use the infusions throughout the year for cooking, grilling, and baking. The possibilities are endless.
Recipes
Lemon-Chile Green Bean Pickles
Brine is what seasons and preserves; without it, your veg will never graduate to pickle status.