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 ...

Description: Depending on the species, juniper berries grow wild on prickly shrubs as well as on 40-foot trees in parts of Europe, North America, and Asia. The aroma is woody, piney, and a bit flowery ...

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 ...

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, ...

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 ...