Beer is everywhere in food. We use it to add flavor while cooking sausages, incorporate a splash or two into pots of bubbling fondue, add the beverage to batters before dredging and frying fish or ...

"Turning beer into vinegar is an ancient tradition," writes Cleveland chef and author Jonathon Sawyer, "but we can thank the British for popularizing it. While most of Europe was focused on making ...

In “The Craft Brewery Cookbook: Recipes To Pair With Your Favorite Beers” (Princeton Architectural Press, $30), author John Holl explores the evolution of modern craft beer and its connection to food, ...