Make delicious lengua tacos while learning sous-vide basics with this new recipe. [Photo: J. Kenji Lopez-Alt]

Lengua Tacos: Braised beef tongue makes for one delicious taco filling, and this recipe couldn't make it easier while also teaching you basic sous-vide techniques that you can use for pretty much any meat imaginable.

Foie Gras Butter: As if regular foie wasn't enough to spark controversy around these parts these days, here's a recipe that uses the trimmings to make something that is, dare we say it, fattier than what it came from.

Say No To Swiss Miss: Making your own hot chocolate really isn't that hard, but the convenience and price of the store-bought cocoa mix cannot be beat. Too bad most of them taste pretty meh. But don't worry, The Food Lab to the rescue!

Cookie Swap: Check out this list of 28 cookie recipes from our cookie swap (alright, we let some fudge and toffee bars in too).

Holiday Ham: The Food Lab walks us through the basics of selecting and cooking the perfect ham, with unusual glazes to go along with it. Either go the traditional maple route, or give it the Cherry Coke treatment.