In a small pan, bring the water, juice and sugar to a boil, stirring occasionally until the sugar is dissolved. Remove the pan from the heat and add the lavender. Steep the lavender for 5 minutes.

Open the refrigerator, get in the pantry, and throw away the canned and bottled sodas that are trapping you with their bubbly, high-fructose corn syrup-laced spell. You don't need this voodoo anymore.

This week at the Santa Monica Farmers Market, we met up with Chef Bruce Kalman of Union in Pasadena and Knead & Co., his brand new pasta bar and market that’s slated to open in Downtown LA’s Grand ...

The secret ingredient in many professional layer cakes and a kind of magic to the home baker is called simple syrup and it’s precisely that: a syrup made simply of equal parts water and sugar.

This dense, syrup-soaked cake is a triple orange threat, full of zest, juice and whole slices of candied orange. For the cake: Heat the oven to 350 degrees. Butter a 9- to 10-inch springform pan and ...