[Photograph: Donna Currie] These would be great for any type of barbecue sandwich, with the added smokiness enhancing the sandwich in a way that a plain bun just couldn't do. Also great for a non-smoked sandwich where smoke would be... More

[Photograph: Donna Currie] I used a medium rye flour but you can use any rye you find. Because we probably won't be using the same rye flour, you may need to add more or less bread flour to get the... More

[Photograph: Donna Currie] I used pumpernickel flour for this recipe, but I know that most stores don't stock a lot of different rye flours, so use whatever rye flour you have on hand, or whatever you can find. I'm usually... More

This playful drink from Brandon Burkart of Haddingtons in Austin, Texas, is a bit like liquid cinnamon hearts with a long citrus finish...in the best way possible. More

When subjected to the fat-washing process, rye takes on an incredibly rich and silky texture. This luxurious cocktail from from Haddingtons in Austin, Texas tastes clean, nutty, and not the least bit cloying. More

Bar manager Alex Bachman's delicious, spirit-forward rendition of an Old Fashioned features a house-made barrel-aged stone fruit bitters. Bachman emphasizes the importance of aging the bitters in a used American oak barrel, which can be difficult to source. He either uses seasoned casks from Willett or the distillery's smaller 20-liter new oak barrels, which he then seasons with grain neutral spirit to remove primary wood tannin. Do not use new oak, he notes, as the wood tannins will overwhelm subtler flavors. More

Batch up a bottle of Manhattans for your next party! Note on servings: Each bottle serves eight 4-ounce Manhattans or just over ten 3-ounce Manhattans. More

With bananas, vanilla, and allspice, this drink from Suzanne Miller of Clock Bar in San Francisco is reminiscent of a holiday smoothie—though homemade toasted pecan infused Rye makes it much more fun. More

This variation on The Old Pal from The Woodsman Tavern in Portland, Oregon, is a rye-and-Campari cocktail somehow dominated by neither rye nor Campari. More

An autumnal take on the traditional fizz from Rickhouse in San Francisco. More