Bourbon

Look for malted milk powder alongside the dry milk products in the supermarket.

The recipe for this bread pudding was created by the Bryn Mawr, Pennsylvania's Central Bar & Grill's former pastry chef, Alison Barshak. She is now the executive chef at Striped Bass in Philadelphia.

Sometimes baby back ribs are sold in sections of four to six ribs rather than as whole racks; those will also work here. Begin preparing the ribs a day before serving so that they can chill overnight after the spice rub has been applied.

A bourbon-laced cream filling and rich chocolate glaze turn the classic layer cake into something really special.

A favorite Christmas drink is transformed into this lovely custard.

This Franco-American combination of bourbon and bubbles gives you another reason to be thankful. It doubles easily to accommodate the number of guests around your holiday table.

A dollop of softly whipped fresh cream alongside a piece of pie is one of life's perfect things. If you want the cream to hold up for hours, the optional Cobasan will make it possible, with no compromise of flavor or texture. If you prefer an unsweetened counterpoint to a sweeter pastry, leave out the sugar.

This tender butter pecan cake channels all the gooey richness of pecan pie, with toasted nuts and a sticky bourbon caramel glaze.

One classic Paper Plane—great. Enough of that same classic cocktail to serve a crowd? Sign us up, we’ll bring the bourbon.

Pecan pie gets a modern makeover with chopped dates, bourbon, and plenty of salt.

Caramelized bananas in a boozy, butterscotch-y sauce served over creamy mascarpone makes for a delicious dessert paying homage to a classic.

The perfect balance of bright lemon juice, warming bourbon, and sweet simple syrup for a refreshing cocktail that’s neither too cloying nor too biting.

This is one of the strongest, yet tastiest, cocktails we’ve ever created using ingredients inspired by swing states—just in time to help get you through the election.

Any dark caramel-flavored liquor will work with this; it’s particularly good with rye whiskey or rum.

This recipe would also work with small cipolline onions or larger torpedo-shaped shallots.

The ice in this spicy grapefruit cocktail dilutes the drink over time, so you can keep sipping well into the party.

Truth be told, the bourbon's optional, and this is equally delicious hot or cold.