Bourbon

For many, Thanksgiving without pumpkin pie is unthinkable, but that doesn't mean you can't jazz up the old standby.

If you like regular pecan pie made with corn syrup, wait until you taste old-fashioned pecan pie made with cane syrup—the difference is astonishing!

Bourbon:
Bourbon is a type of whiskey that is only made in America from at least 51% corn. In that regard, it differs from Scotch and Irish whiskeys, which are made from malted barley. Rye whiskey is made from—you guessed it—rye. There's a helluva lot more you could learn on the subject of whiskeys, but you're not gonna learn it here. All you need to know is that good bourbon is delicious.

By this point in the summer, the mint in most gardens has grown knee-high and is threatening to take over. Don't panic—harvest a few armloads and turn the bounty into a refreshing drink. Plan on making a couple of batches, both with and without alcohol: Adults will swoon over the smooth, bourbon-laced juleps; kids will enjoy the lightly sweetened herbal tea all on its own.

In this bourbon-spiked baby, homemade génoise (a kind of spongecake) subs for the traditional vanilla wafers, and brown sugar contributes a molasses-like sweetness. Glazed pecans add some crunch to the layers of silky pudding, ripe bananas, and tender cake.

The classic Kentucky cocktail is the inspiration for this light and lovely dish—which has just a hint of bourbon.

Soufflés are usually associated with extravagant meals, but they're cheaper to make than you may think. A soufflé is made primarily of eggs, a very budget-friendly ingredient.

Though these delicately spiced soufflés reach toward the skies, they capture the fragrant earthiness of pumpkin.

When serving the spiced-pumpkin soufflés, don’t forget this warm accompaniment. It’s simply magical.

Bundt cakes are always crowd-pleasers, and this dark, moist one won't disappoint. The combination of time-honored ingredients—sweet dried figs, crunchy pecans, and aromatic bourbon—will have your guests clamoring for the recipe.

Moonlight-and-magnolia myths aside, this is one of the world's great libations.

More nuts than filling and a seriously buttery crust make for a beguilingly sweet finish.

When this classic cocktail was invented, in the late 1800s, it called for rye. Here, bourbon gets to be the star, and the combination of sweet and dry vermouth makes our version "perfect."

Food editor Ian Knauer has taken three of his favorite things—pigs, booze, and fire—and combined them into a heady, creamy, southern-inspired specialty.

Bourbon lends depth to the sauce and extra sweetness to the cream filling, but this dessert is fantastic even without it.

When you've had your fill of ripe peaches eaten out of hand, peel the rest for this fruity-tangy sauce. Brush it on grilled pork or chicken toward the end of cooking, and serve extra on the side. And who could say no to a dab of leftover sauce on a cream cheese — topped cracker?

Here, the word "perfect" refers not to the quality of the cocktail (though we do love this version), but to the equal amounts of sweet and dry vermouth used to make it.