Seasonal and Holiday Recipes

All Hail the Marionberry, Prized Jewel of the Pacific Northwest

A better berry isn't possible.

How to Keep Thanksgiving Gravy Warm (Without Hogging a Burner)

Keep your gravy nice and hot with immersion circulators, slow cookers, and more

Calm, Cool, Collected: The Only Way to Jelly Roll

The easiest and most effective method for ensuring a jelly roll won't crack or tear.

For Better Grilled Vegetables, Use Your Chimney Starter

For grilled vegetables that keep their fresh crispness, cook them over a chimney starter.

Shell Game: How to Serve Oysters on the Half-Shell at Home

For easy entertaining, bring the raw bar home.

A Crash Course in Mastering Pie Dough

Everything you need to know when making a pie dough from scratch.

How to Roast Carrots and Parsnips

Nothing like a roasted root.

The Food Lab's Complete Guide to Sous Vide Rack of Lamb

Everything you need to know to make sous vide rack of lamb.

Why You Don't Need an Expensive Roasting Pan

Which type of roasting pan offers the best value, and, more importantly, which one do you really need?

Cookie Science: How Do Eggs Affect My Cookies?

What are those eggs doing in your cookie dough?

Cookie Science: The Real Differences Between Brown and White Sugars

Different sugars do very different things in cookie doughs.

How Does Baking Powder Affect My Cookies?

Answers to all your baking powder questions.

How Does Baking Powder Affect My Cookies?

Answers to all your baking powder questions.

Cookie Science: How Baking Soda Works

The mysteries of baking soda explained.

Cookie Science: Why Cream Butter and Sugar?

The science behind creaming butter and sugar.

How to Cook Fish à la Nage: Poached in a Flavorful Broth

Take you fish for a "swim" with this easy, versatile French poaching technique.

The Food Lab: Four Secrets to Improving Any Fried Chicken Recipe

The King of Crunch! @thefoodlab reveals four secrets to improving ANY fried chicken recipe.

The Serious Eats Tomato Shopping Guide

Do you know your Romas from your Sungolds? The tomato shopping guide to demystify your summer

The Definitive Guide to Grilled Steak

All your questions about grilling steak, answered.

How to Clean, Trim, and Prepare Artichokes

Don't be intimidated by artichoke prep. Here's our easy step-by-step guide.

Everything You Need to Know to Make Chinese Hot Pot at Home

Everything you need to know to host a Chinese hot-pot feast at home.

How to Trim a Whole Beef Tenderloin for Roasting

The best way to save money on your holiday roast? Buy the tenderloin whole, bring it home, and trim it yourself.

The Food Lab's Definitive Guide to Buying and Cooking Hams

Don't know the difference between a city and a country ham? Don't know how to cook and serve them? Don't worry; we've got you covered.

The Quick and Dirty Guide to Brining Chicken or Turkey

Nothing but the facts: a quick reference guide to dry-brining or wet-brining your holiday turkey for moister, juicier results.

How to Deep-Fry a Turkey Without Killing Yourself, Indoors and Out

Two methods for deep-fried turkey, indoors and out. Which do you think is safer?

3 Ways to Make Delicious Mashed Potatoes in Advance

Sour cream mashed potatoes, classic mashed potatoes, sous vide mashed potatoes—whatever the method, here are the best methods for making mashed potatoes in advance.

How to Stock Your Pantry for Thanksgiving

Buy everything you can well in advance, and save time and headaches on Thanksgiving.

How to Make the Ultimate Thanksgiving Cheese Plate

Everything you need to make the perfect Thanksgiving cheese plate

The Definitive Guide to Buying, Prepping, Cooking, and Carving a Holiday Turkey

The Definitive Guide to Buying, Prepping, Cooking, and Carving a Holiday Turkey

Use Our Booze-o-Matic Drink Calculator to Plan Your Cocktail Party

Throw a heck of a bash without blowing all your cash.

Tacos de Canasta: How to Make the Perfect Potluck Taco

Tacos for potluck? Yes, there's a way, and it's amazing.

The Serious Eats Guide to Essential Cocktail Techniques

Tips, essential pointers, and the wisdom of a few stellar bartenders, all in one guide.

How to Make the Best Tomato Sauce From Fresh Tomatoes

A fresh-tomato sauce for pasta that's so good, you won't even need cheese on top.

The Serious Eats Guide to Holiday Beer Pairing

The Food Lab: Three Ways to Grill Corn

Three ways to blistered and sweet grilled corn.

How to Host a Mother's Day Beer Brunch

The Food Lab: The Truth About Brining Turkey

Is there any point to brining your next turkey?

The Serious Eats Guide to Tequila

Thinking Big for Summer Party Drinks

Spice Hunting: Dill Weed

How to Plan and Host a Cocktail Party

Grilling Smackdown: Lump Charcoal vs. Briquettes

In the world of charcoal grilling, there's no more fundamental and fiercely debated topic than lump charcoal vs. briquettes.