The fire crackles and embers glow in the brick beehive oven adjacent to the hearth. The smell of rising cornmeal fills the tiny room. Pie crusts made of whole wheat and cornflour blended with lard are ...

April 24 marks the 235th anniversary of President George Washington’s visit to Roslyn, and the Roslyn Landmark Society is celebrating the occasion with a journey through 18th-century cuisine. On ...

Pricketts Fort held its final Colonial Hearth Cooking Demonstration of its summer season on Tuesday, which showcased how a loaf of bread was baked during the colonial period.

FORTY FORT – Imagine following a recipe calling for a portion of butter the size of an egg or a small handful of flour. These were ounce commonplace cooking directions, said Mary Babcock. Babcock, a ...

FAIRMONT, W.Va. (WBOY) — Have you ever thought about how people made bread in the times before the American Revolution? Volunteers at Pricketts Fort put on a demonstration on Tuesday, showing off just ...