Beer is everywhere in food. We use it to add flavor while cooking sausages, incorporate a splash or two into pots of bubbling fondue, add the beverage to batters before dredging and frying fish or ...

Paul Booras travels from craft brewery-to-brewery collecting discarded beer brewers would otherwise dump. The cast-off beer comes from test recipes gone bad, a surplus, or just outdated inventory.

"Turning beer into vinegar is an ancient tradition," writes Cleveland chef and author Jonathon Sawyer, "but we can thank the British for popularizing it. While most of Europe was focused on making ...

Brad Messier has worked at restaurants around Portland and for years, ran the catering operation out of Rosemont Markets. These days, when he’s not cooking at Bowdoin College, he can be found in a ...

Alabama's largest brewery has launched another specialty product. Back Forty Beer Co. has launched Back Forty Beer Vinegar. This product follows last year's release of Truck Stop Wildflower Honey, a ...