We frequently think about acids in our cooking — like lemon juice and vinegar. But their opposite— the alkalis — also play a major, if unrecognized, place in our food.

In this video, watch a demonstration of how to make soft pretzels and, trickiest of all, how to twist them beautifully, with local baker and chef Jen Rybarczyk and Edible Portland recipe editor Lola Milholland.

Edible Portland is featured on KATU’s AM Northwest! Find out how Portland’s faith community works to connect underserved Oregonians to local agriculture.

This popular German biergarten accompaniment was probably devised as a way to use up scraps of cheese. Admittedly not for the faint of heart, this rich spread is sublime with pretzels.

Edible Portland received 70 contest entries from kids ages 5 to 12 to answer the question: What is your favorite meal? We were blown away by the drawings we received. Here are the 9 winners we selected in various categories.

From the Mennonite cookbook, Simply in Season.

Make your own mustard with caramelized onions, fresh thyme, and Mt. Hood’s Ice Ax IPA.

A fruity port from Mt. Tabor Fine Wines pairs perfectly with this decadent, flourless chocolate cake.

Everything clicks in this salad, as long as you select apples and greens with exceptional flavor and crispness.

This non-traditional version of the New Year’s Day classic puts the hot sauce into the peas themselves.

Watch baker Jen Rybarczyk demonstrate how to make these pretzels in a video here.

Serve this spicy, delicious compote on cake with whipped cream, or over ice cream, yogurt, or your morning oatmeal.

This shocking pink version of cranberry relish comes from NPR special correspondent Susan Stamberg’s mother-in-law.

Planning your garden? Buy seeds grown by Northwest seed companies! These are just a few of the Portland retailers that carry them.