I have been so very excited to share my new homebrewing book, True Brews, with you this week. Yesterday we gave you a little peek into the book, and today here's one more tidbit to spark your homebrewing daydreams! I have many favorites from the book — the Peach Iced Tea Kombucha, the Mocha Stout, the Chai-Spiced Mead — but this ginger ale is The One. It's like all your wildest ginger ale dreams come true: snappy and fresh, sweet and a little spicy, and perfect for these early summer days. Even better, you can start a batch tonight and be sipping your first glass of homebrewed soda by tomorrow.

This week marks the first time I will be celebrating my birthday as a gluten-free, dairy-free, and refined-sugar-free person. Friends have expressed their condolences, staring into space with looks of pity (or is that horror?) as they imagine a birthday without a "real" cake. Me, on the other hand, I'm feeling energized and ready to pile my plate with a tumble of biscuits, strawberries, and cream. It's strawberry shortcake season!

Q: I am desperate to re-create Newman's Own Olive Oil & Vinegar salad dressing with less oil. I buy Newman's regularly, only to pour (and discard!) at least 3/4 cup of oil from the bottle before using it. Newman's light dressings do not have the same appeal; I am looking for a make-at-home solution with the same exact flavor.

Want to jazz up your non-alcoholic drinks like sparkling water, iced tea, and lemonade? Add a sprig or two of aromatic rosemary. These five beverages are a little bit herbal, a little bit sweet, and very refreshing. 

I've been making a lot of caramel popcorn recently — talk about the perfect treat for everything from Teacher Appreciation Day to a birthday potluck! But the unpopped kernels always bug me. Nothing worse than munching a handful of caramel popcorn clusters and suddenly biting into a hard kernel. I finally figured out an easy way to eliminate nearly all those unpopped kernels before they ruin the batch.

This is a very exciting spring for books here at The Kitchn! A couple weeks ago we told you about my new book, Bakeless Sweets, and this week we're turning the spotlight to another book from our team: True Brews, by Emma Christensen, our very own recipe editor. Emma has written about beer for The Kitchn for many years, and she has become a knowledgeable expert in brewing it as well — and her new book shows you how you can make it for yourself. But she doesn't stop at beer —  wine, kefir, kombucha, and fizzy sodas show up in True Brews too! 

Today we have an interview with Emma, talking about her new book. Come read all about brewing in small apartments with minimum equipment, the most surprising things she learned while writing the book, and the most refreshing drink for summer!

Sometimes food can be so beautiful. These beet and goat cheese "jewels" are simply made by layering those two ingredients. The trick is that the beet coloring — from both golden and red beets — seeps into the goat cheese, which is what gives the terrine that beautiful, varied shading.

Ever since cooking through Indian Vegetarian Feast, we've been inspired to add a tablespoon of panch phoron to everything from sautéed broccoli to a pot of beans or a jar of refrigerator pickles. This five spice mix is so easy to make yet adds tremendous flavor and aroma to Bengali dishes and anything else you can think of. 

If you've grown tired of run-of-the mill cookie cutter shapes — the star, the heart, the Christmas tree — then you're going to love Printmeneer. This small Dutch company makes the coolest cookie cutter shapes: diamonds, clouds, mountain range profiles, pig cuts, penguins, even a Herschel graph! And they're all made using a 3D printer.

Lately I've had ice cream on the mind. It seems I can't go a week without buying a new pint, and so I've started a list of flavors I want to make at home: Strawberry Rhubarb, Mint Chocolate Chip, Toasted Coconut. But that list went right out the door when I saw this recipe for Blueberry Muffin Ice cream. It boasts six light, fluffy muffins in each batch!