Alcohol

Canned chickpeas are perfect for this one-pot dish because they become even more creamy as they warm in the cooking liquid. In case you’re not a fan, you can go with whatever canned bean you like.

Skip that dusty bottle of chili powder. Instead, soak and purée whole dried chiles to stir into this authentic Texas beef stew.

The texture of shrimp cooked in the Instant Pot is such a pleasant surprise: You’d think the shrimp might be tough or mushy, but it’s firm, tender, and briny.

This hearty Alsatian classic is perfect for the Instant Pot. The meat is fork-tender, and its fat virtually melts away, adding richness to the sauerkraut and cabbage.

Growing up, my mother would make pot roast for a Sunday meal, or for when we had company; it’s a lovely reminder of home.

Don't have eight hours to wait on a brisket to cook? Neither do we. This recipe gets it done in less than half the time and is packed with spicy, Korean flavors to boot.

Meet your new favorite show-stopping Christmas dessert: a spiced chocolate cake topped with a cream cheese mousse studded with dried fruit and nuts and glazed with brandy-spiked melted chocolate. Serve it with sparklers on top for a memorable entrance.

Butter adds velvety texture and comforting flavor to this special-occasion cocktail, a combination of our two favorite winter warmers.

Hey Lillet fans, keep open bottles in the fridge as you would with any other wine. Even though Lillet is fortified, it will still oxidize and lose flavor over time.

This festive, spiced toddy starts with a black tea base. English breakfast tea is especially good with the black pepper and star anise, but Earl Grey would be nice, too.

Even die-hard butter devotees admit that olive oil makes exceptionally good cakes.