candied or crystallized, preserved and pickled. Since the American palate has become accustomed to spicier foods, fresh ginger often replaces or augments powdered ginger in recipes. In the past ...

Introducing candied ginger to cranberry sauce embellishes the tart flavor with a trim of fragrant spice that's tempered but not totally washed out by the glacé taste of the hardened sugar syrup.

(P.S.: Browning butter is easier than you think.) Crystallized ginger adds spice and chew to this simple-yet-giftable chocolate bark. Use dairy-free chocolate to make it vegan. Pumpkin puree ...

But it's the ginger glaze—topped with a touch of candied ginger—that makes them truly irresistible. The no-cutter-needed drop cookie technique ensures that they're easy enough to whip out ...

Two types of ginger combine to give this lychee sorbet a bit of spice. “The candied ginger inside the sorbet firms up and becomes tacky while the ones on top remain soft and gooey,” says recip ...

Ginger can be consumed fresh, dried, as a tea, crystallized and candied. Clearly over the millennia, ginger has shown itself to be a valuable medicinal herb and culinary spice. This has created ...

Ginger is the surefire way to spice up a classic cup of hot chocolate ... not the ground variety of ginger you use to make gingerbread cookie bars, but the candied form. This sweet, chewy version will ...