Grade B Syrup gives these chewy cookies a strong, sweet maple flavor. More

Prior to really getting into planking, almost everything I saw adorning a wood plank on the grill was salmon. Not being a seafood guy, this wasn't much of an invitation for me to go out and purchase planks, but when I started thinking of planking outside of the realm of fish, my head was swirling with possibilities. The very first thing I tried has been my favorite so far: a planked maple-mustard pork tenderloin. More

I used "Grade B" maple syrup in the blondies. This dark grade of maple syrup has a more robust flavor than the more common Grade A. If you can't find Grade B in your area, don't fret. Grade A works well, lending the bars a more delicate maple flavor. Just don't use imitation maple syrup. For these bars, you want the real thing. More

These simple drop cookies, adapted from a recipe in a vintage Vermont baking pamphlet at the Maple Museum of New England, are an ideal recipe to let the darkest maple flavor shine. More

If you're reading this and are dubious about the combo, think for a second about the deliciousness of a crisp piece of bacon running through a puddle of maple syrup on your breakfast plate. This Maple-Bacon Shake from Adam Ried's Thoroughly Modern Milkshakes is a little over the top, in a totally delicious way. More

Flavored with plenty of pure maple syrup and just a hint of sea salt, these sensational (and seasonal!) caramels are simple to prepare and totally addictive.... More

Squash spaetzle squiggles. [Photographs: Erin Zimmer] I had no idea how easy it was to make spaetzle. It sounds like something a hunched-over grandma would slave over all day. Plus, anything in the pasta or dumpling family can seem intimidating—all... More

With leftovers finally taxed, Thanksgiving withdrawal is rearing its ugly head. If you're anything like me, you may have over bought for the big meal and have more than a few extra ingredients still on hand. If sweet potatoes are... More