It’s actually possible: baking and cooking with licorice. The fine, sweet anise note gives cakes, cookies, and desserts a unique character. As an ingredient in sauces for meat and fish, it also creates a fantastic taste experience. Elisabeth Johansson provides a brief introduction to the knowledge and processing of licorice. Today, it is available in pharmacies, health food stores, well-stocked drugstores, and online in many forms, such as blocks, pastilles, or powder, allowing for individual preparation. Let yourself be convinced by this feast for the eyes and taste experience; try homemade licorice truffles, yogurt licorice ice cream with blueberries, chocolate licorice cake, licorice waffles with vanilla ice cream, or duck breast with a licorice crust and licorice balsamic for fish and salad.