Allie has been Lifehacker’s Food Writer since 2021. She earned her bachelor’s degree at Ithaca College in drama and studied at the Institute of Culinary Education to earn her diploma in Pastry and ...

Mound this wine-scented and herb-flavored fruit mixture over a round of fresh chevre (goat cheese) and accompany the colorful creation with thin slices of French baguette or mild flavored crackers. No ...

We may receive a commission on purchases made from links. Compotes are perfect for piling on top of anything creamy for a vivid pop of sugar and acidity. This sweet treat is easy to make and even ...

Fuyu persimmons are the variety that boasts a tomato-like shape. Unlike the other common variety, the bold orange, heart shaped Hachiya persimmons, Fuyu beauties have a lighter color and can be eaten ...

Fruit juices, cereals, compotes... these foods look delicious and healthy, but they're not really. Seemingly healthy, they ...

In a large saucepan, combine the water, sugar, vanilla bean and seeds, brandy, cinnamon, cloves, nutmeg, cardamom, and salt and bring to a boil. Boil gently until the sugar is dissolved and the ...

This undated photo by chef Elizabeth Karmel shows a dried fruit compote. Fruit compote, also known as stewed fruit, is a combination of dried plums, apricots, cherries and a tiny bit of minced ...

Most of us have long thought of beer as the ideal companion to pizza, burgers, barbecue and ethnic cuisines considered difficult to match with wine. Indian food? We go for the Kingfisher. Thai? Bring ...

Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. As you age, you begin to accept certain truths ...