Skyler Bouchard is a woman who knows what she wants. The chef, recipe developer and restaurant reviewer has been hustling in the food industry since she was in college. Her latest endeavor? Online culinary school.

Cheese is typically categorized by how different varieties are made, resulting in several major style distinctions. Depending on who is categorizing, this may result in many different styles.

Root vegetables from last season are still among us. Grab any red onions, parsnips, carrots and garlic you have lying around and put them to good use by transforming them into a jar of fermented goodness.

Saving a bottle of wine from a special occasion literally bottles up some of that joy for a future date. It can be a wine served at one’s wedding or a vintage from a child’s birth year. But is aging wine really as simple as leaving a bottle on the shelf?

Whether it’s a show-stopping squash centerpiece or a traditional Coq au Vin, the flambé technique is applicable to an array of dishes. (Plus, who doesn’t love setting food aflame?)