Molasses comes from the same place most regular white granulated sugar does: the tall, thick grass called sugarcane. Molasses is made by boiling sugarcane juice into a sweet, sticky syrup. It can be boiled just once to make “mild” or “light” molasses, twice to make “full” or “dark” molasses, or three times to make “blackstrap”…

I’m one of those people who is equally devoted to desserts as I am to salty, savory foods — I like to call that balance. When dinner is over, I’m that person at the table who insists on sharing dessert at the end of the meal. Recently, however, I hosted a group of friends for…

By Gretchen McKay From Pittsburgh Post-Gazette The holidays are soon upon us, and because there’s always room for a dazzling dessert or late-night snack, many of us will be looking for new cookie recipes that will wow guests with the perfect mix of crunch, chew and irresistible flavor. This recipe from Milk Bar founder Chrstina…