Keon Vermeylen from Raley’s shows how to cook some of your favorite football snacks using beer.

In the case of hops, that’s a bitter flavor. “If something is going to cook a long time, go with a lower hops beer,” Dodd says, so complex flavors aren’t overpowered.

Different beers pair well with different foods, so it's important to learn the taste differences before you hit the kitchen. Here are some tips for using beer in your recipes.

5 Ways to Cook With Guinness for St. Patrick's Day Glaze a ham, or braise brisket, short ribs, and bison with Ireland's beloved stout beer.

You’ve been happily sipping those IPAs, lambics and stouts. Now it’s time to pour some in your favorite dishes. The locavore culinary trend and the craft beer revolution have collided ...

Stout Glaze: Combine 1 bottle stout beer, 1/2 cup honey, 1/4 cup brown sugar and 2 tablespoons mustard powder. Cook over medium heat in a sauce pan until sauce is reduced by half.

With the recent microbrewery mania, beer experts have found ways to incorporate beer with almost anything — even dessert. Just in time for St. Patrick’s Day on March 17, Bonnie Watson, Craft ...

Whole-grain mustard, garlic and thyme complement the robust flavors of the stout. Honey and malt vinegar offset the bitterness, and grated Parmesan and soy sauce add umami.

Jo-Jo Paquin and Rick Marley from the Flying Goose Brew Pub & Grille show us how to make a stout ale, duck pasta dish.

New York Times Cooking is celebrating the season with a simple recipe for root beer ham. Preparation work takes less than 20 minutes and the rest is done in the oven.