Sugar is the most common sweetener in desserts, but it's far from the only sweetener in existence. While honey and maple syrup may come to mind as worthy sugar substitutes, fruit is the sweet ...

LITTLE ROCK — Dried apricots are an essential part of my winter survival strategy. When simmered in a vanillascented syrup, they miraculously regain the velvety texture and vivid flavor of fresh ...

You’ve been patient, avoiding the early apricots of June that looked so tempting on the market shelves but didn’t have that rich perfume and luscious honey-and-cinnamon flavor of July apricots. Now is ...

Alchemists have tried for centuries to transform base metals into gold -- unsuccessfully, at least as far as we know. But it’s a lovely concept: Take the common and uninspiring -- lead, copper, prunes ...

Fruit cake made with raisins on a wooden board - Cris Cantón/Getty Images Whether you're baking cakes, muffins, or cookies, adding some fruit is a delicious way to boost both the taste and texture.

Dried apricots, toffee, milk chocolate, and rolled oats are a delightful cookie combination I’d happily eat morning, afternoon, or night. When it comes to breakfast, I tend to lean savory. I grew up ...

For better or worse, most of us have been face-to-face with a dried-out cake. Whether your fruit cake sat out too long on the counter, or your attempts at making a decadent, moist chocolate cake ...

I dream of early summer French breakfasts, when fruit-laden clafouti is often the star of the meal. The fruit — most often pitted fresh cherries or halved apricots — is baked adrift in a thick, ...