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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.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.How to Make the Best Gluten-Free Stuffing
Perhaps the most personal dish on the Thanksgiving table is stuffing. Here is a recipe for a classic gluten-free version with plenty of ways to personalize it to fit your preferences. Want apples? Sausage? Or my favorite, a chicken liver stuffing? All of that is allowed and encouraged.Thanksgiving: What's Your Stuffing Approach?
It can be a very personal question. Do you use a boxed mix? Stovetop? Semi-homemade? Totally from scratch? Dry out the bread overnight first? And where do you fall in the dressing vs. stuffing debate? To clarify, "stuffing" is when it actually cooks in the bird's cavity while "dressing" bakes in a separate pan. Please discuss.The Crisper Whisperer: Go Stuff a Squash, Why Don't You
Let me begin by saying this: If you're a squash, you'd better start sleeping with one eye open. And if you wake up in the morning full of savory, custardy bread cubes or currant-studded farro, don't say you weren't warned. People don't stuff squash as often as they should. But that's about to change. Do you have a favorite stuffed squash recipe?Mixed Review: La Brea Harvest Blend Stuffing
Last week, the folks at Serious Eats World Headquarters published an exhaustive stuffing taste test. But their test was limited to readily available supermarket mixes, which left some of you wondering—what about the specialty mixes at gourmet shops?Weekend Cook and Tell Round Up: Stuffing Stories
Last week on the Weekend Cook and Tell we asked all of you to share your preferred Thanksgiving stuffing and dressing recipes and techniques for a challenge we called Stuffing Stories. Here's a look at some of some of our favorite ways to stuff the bird.The Food Lab Thanksgiving Special: Really Good Stuffing
While it can be made with any number of bases, the most popular type (and my favorite) is made with bread, broth, eggs, and butter. Essentially it's best to think of it as a savory bread pudding when constructing a recipe. The key to great bread pudding is to use the bread as a sponge to soak up as much flavorful liquid as possible.Taste Test: Store-Bought Stuffing
We should first clarify, this tasting was actually with "dressings" not "stuffings," since we baked them in casserole pans, not inside the turkey's hollowed-out body. But for the record, we'll probably just keep calling it stuffing since the proper terminology can cause confusion. Some people hear dressing and just picture a big bottle of Ranch—and we didn't eat pans of that. We tried nationally available brands: Stovetop, Trader Joe's, Whole Foods 365, Martin's Potato Rolls, Pepperidge Farms, and Canterbury Organics. Find out who won.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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