Rai Mincey is a food writer and baking enthusiast whose focuses include culinary history, seasonal cooking, and Southern cuisine. She splits her time between Birmingham, Alabama, and Tulum, Mexico.

In this episode of In the Kitchen with Matt, I will show you how to make a fruit tart. Fruit tarts are really yummy and a ...

This is the last installment of “L.A. in a Jar,” cooking columnist Ben Mims’ four-part series on preserving fruit at home. The first fruit preserve I ever ate was muscadine jelly. A woman in my small ...

From berries and peaches to rhubarb, this versatile jam recipe transforms fresh fruit into deliciously sweet preserves. Once macerated, the fruit mixture is cooked into a glossy, jewel-toned jam. “The ...

“L.A. in a Jar” is a four-part series on preserving fruit at home throughout the seasons in Southern California, complete with helpful tips and guidance on everything you need to know about making and ...

Putney -- It all started with a question posed by my 10-year-old niece from Manhattan. She wondered what my crabapples were. When I told her they were actually a fruit and people made them into jelly ...

Jam is the sweet, spreadable result of combining mashed fruit, sugar, and an acid, such as lemon juice. Jam may also contain salt to balance the sweetness and pectin, a naturally occurring fiber found ...

Add a splash of color to your table with this bright brunch fruit salad, featuring a combination of fresh and canned fruits ...

There’s a half-empty jar of apricot preserves in my fridge that’s nearly as important to me as the milk or eggs. I reach for it constantly, the bright orange lid and shimmering glass studded with ...