Will the real butterscotch please stand up? And no, we're not talking to you, waxy "butterscotch" chips in the baking aisle, or you, plasticky hard candies. We want the smooth, creamy, delicious baby of heated dairy and sugar. Because what can go wrong about that?

Once you get to know butterscotch — and all its creamy, salty, crunchy accoutrements — you'll never go back to those waxy chips again. And you'll want to spread the word, bringing butterscotch into its rightful place in the pantheon beside chocolate and vanilla. Because butterscotch — real butterscotch — is a thing of beauty.

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Photo by Deena Prichep for NPR

Springtime means asparagus, and who wouldn't want to cover the delicious, crisp veggie with a heaping load of melty cheese? Serve this up with grilled chicken or fish, or even alongside a light vegetarian main course.

I have made this dish a few times and, while it may look like a bit of a hot mess, I have found this the best way to cook it up. I love the crispy cheesy bits. I love that part of the asparagus is left naked. And I love that you can take as much or as little of the cheesy sauce as you like.

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Photo by Seasons and Suppers

Infusing your beer is a great way to add extra flavors and spice up your usual brew. The best part? You only need a few ingredients and a french press to make it happen. Looking for inspiration? Serious Eats has a list of spot-on infusions, like Sierra Nevada Pale Ale with Grapefruit and Ginger, Lindeman's Framboise with Cocoa Nibs, and more. Check 'em out below.

Lindeman's Framboise is a bit tart, as a good lambic should be, but it's also a good bit too sweet. If you add cocoa nibs, though the bitterness in the nibs tones down this sweetness and balances out the sourness. The dark chocolate flavors blend with the raspberries in the beer to produce a deliciously drinkable dessert.

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Photo by Luis Tovar

Fresh cheeses are beautifully simple, and work great in meals. Think you've tried 'em all? How about creamy, lactic fresh Robiola? It can be elusive, but you can likely find it at your local Whole Foods.

Texture-wise, it's like a fluffy, airy, whipped cream cheese. If you're a fresh cheese lover, expect a perfect storm of all the best things you can get from the style. In one little square— that's the format in which it arrives— you get the tanginess of a fresh goat cheese, the richness of the best and creamiest fresh ricotta, and the fatty unctuous quality of cream cheese.

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Photo by Nora Singley

The famed boy band of the '90s is celebrating their 21st anniversary -- by launching their very own craft beer (along with a new album, of course). Proceeds will go towards relief efforts for the recent tornado disaster in Oklahoma, their home state.

Rhode Island's Custom House Coffee was eager to have unique desserts on their menu, and when a beer salesman suggested bacon as an ingredient, owner Reggie Doumaney became inspired to create this masterpiece: the Bacon Beer Float. It's the ultimate in manly decadence.

There's nothing better than cracking open a cold one on a hot summer day, but it begs the question: what's the best summer beer? With a light body, reasonable alcohol content, and champagne-like effervescence, the saison may be it.

While craft-beer experimentation doesn’t always translate into broad appeal, the saison varieties are all crowd-pleasers: some are hoppy; others are malt-focused; some are made with peppercorn and spices: and still others with fruit or wildflowers. The goal, is a refreshing and drinkable ale. What more could you ask for on a hot summer day?

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Photo by New York Times

So you put the ice cream in the pantry instead of the freezer during a late night sweet tooth attack. No need to fear, it happens to the best of us, and now there is something to do with that melty mess (and it may be even better than Creme Anglaise). 

Ever had creme anglaise? That lovely, custard-like sauce that gets drizzled over warm cakes, fried dough and fresh berries? We hate to burst your bubble, but that's basically an ice cream base that never gets frozen.

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Photo Courtesy of HuffPost

Move over wine--there's a new artisanal product coming from Northern California. Cheesemakers have happily settled into the crisp ocean air and rolling hills, making it a prime destination for cheese lovers. You could even take a cheese-centered trip. Sonoma Marin Cheese Trail gives a list of all 21 cheese producers in the area. West Marin Farm & Food Tours offer a five-hour guided tour including 30 tastings and a picnic. A match made in wine-cheese heaven. 

Three years ago, Lisa Jacobs dropped the law books and decided to start her own advertising company, but she ended up with a lot of free time. After taking an intensive cheesemaking course in Massachusetts, Jacobs began making her own fresh cheeses and selling them at a local farmers market. The overwhelming positive response from customers led to experimenting with aged cheese -- which she now sells.