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The Food Lab Thanksgiving Special: Gingery Glazed Carrots
On paper, glazing vegetables seems very simple, but there's more to it than just cooking some root vegetables with a bit of butter and liquid in a skillet.The Food Lab Answers Thanksgiving Questions: On Leftovers, Family Traditions, Etc.
So we've gone over turkey (and non-turkey mains), sides, desserts, and everything else on the table. Now it's time to discuss the leftovers (because, really, what is Thanksgiving without the second, third, and fourth Thanksgivings), family traditions, inter-family relations, and the elastic maternity pants you should be wearing.My All-Pie Thanksgiving Fantasy
When you think about Thanksgiving and you think about various elements of the Thanksgiving meal, it seems like you're just waiting through the big meal to get to the pie. I really believe this, which is why I always fantasized about an all-pie Thanksgiving. (Anyone with me on this?) At an editorial meeting about a month ago, we were at the office talking about Thanksgiving coverage and I shared this fantasy with the team. Knowing how much I adore and obsess over pie, the Serious Eats editors weren't too shocked, so we did the only thing we know how to do: make it happen.The Food Lab Answers Thanksgiving Questions: On Sides and Desserts
We're back with more answers to your Thanksgiving queries. Yesterday we talked turkey (the brining, flavoring, and roasting of) and non-turkey mains. Today it's about all of the other parts of the spread: potatoes, Brussels sprouts, cranberry sauce, pies, non-pie desserts, and more. Without further ado, here are the answers.The Food Lab Answers Thanksgiving Questions: On Turkey, Non-Turkey Mains, Gravy
Last Thursday we gave you the opportunity to ask anything about Thanksgiving. I've just spent a good chunk of the weekend answering them. This is a truly useful guide to troubleshooting the heck out of your Thanksgiving. Got a question? The answer is probably in this series! First up, all questions related to turkeys (the brining, roasting, and flavoring of), and non-turkey mains. Stay tuned later this week for sides, desserts, and whatever else didn't fit into the above categories (like the elastic soft pants you should be wearing).The Food Lab Thanksgiving Special: Herb-Roasted Turkey With Stuffing
We've all heard it before: you can't make a good roast turkey if you stuff it. Alton Brown's said it, and as far as recommendations go, that's pretty much the final word for me. Heck, even I've said it in the past. Today we're going to figure out how.Ask the Food Lab Anything, the Thanksgiving Edition
Last time we let you ask The Food Lab anything, you really did. 164 questions! (Well, technically 233 individual questions.) This time around, let's hear your Thanksgiving queries. We've already got plenty of answers over at Thanksgiving HQ, but what else have you been wondering? Gravy emergencies? Carving for dummies? Leave your questions here as a comment by midnight tonight EST, and Kenji will respond to them next week.Spice Hunting Thanksgiving Special: How to Really Spice Up Stuffing
Every year we see articles on "how to spice up your stuffing" and every year they amount to adding pecans or cranberries or something not that spiced up at all. If you've ever wondered if there's more to stuffing beyond the family recipe, here's how you really spice up your Thanksgiving meal.Thanksgiving Sides: Corn Puddings, Casseroles, and More Corny Sides
Even if you don't think you have room on the Thanksgiving table for one more dish, you really should. Isn't it a widely understood fact that corn dishes are some of the best dishes? Whether served with bacon in a moist pudding or in a rich creamy chowder, it never fails to bring sweet and savory together. This is just the beginning—please share your favorite corn sides!Hot Topics: Technique of the Week | The Food Lab
Today's Specials
8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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BraveTart: Make Your Own Butterfingers »
Sandwiched: Crisp Grilled Cheese »
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