Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful.
Chewy chocolate chip cookies with crisp edges, a rich, buttery, toffee-like flavor, big chocolate chunks, and a sprinkle of sea salt.
Sous vide is the key to consistently moist brisket with a smoky bark.
Creamy, cheesy, spinach lasagna, flavored with a hint of nutmeg and a combination of white sauce and fresh ricotta.
A classic, crusty loaf of country-style white bread.
A hearty pineapple-banana cake, baked in a cast iron skillet and topped with cream cheese frosting.
The best cooking method for the most tender cut of meat around.
A few simple tricks make this the richest, smokiest, creamiest baba ganoush in town.
Just 25 minutes and five basic ingredients stand between you and these fluffy, tender drop biscuits.
Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast.
The sauce for this duck à l'orange recipe is designed to walk the tightrope of flavor, perfectly suited to cutting through the richness of the roasted duck.
This all-belly porchetta is as rich and crisp as it comes.
Cakey-cookie lovers, unite!
The ultimate creamy-in-the-middle, crispy-on-top casserole.
A classic Caesar salad with crunchy garlic-Parmesan croutons and a creamy dressing.
Pure, unadulterated cauliflower flavor in the silkiest, smoothest package.
This tart-sweet hibiscus drink is loaded with ginger, cloves, and allspice.
Creamy, flavor-packed mushroom risotto, without the constant stirring.
Easy roasted mushrooms with olive oil and herbs.
Classic ladyfingers, simplified
Light and tender biscuits with a rich, milky flavor.
A modern approach to one of America's most iconic desserts.
Smoky, spicy, sweet, bright, and complex, this is the one salsa to rule them all.
Fudgy brownies topped with generous dollops of homemade dulce de leche and crunchy sea salt.
The best holiday cookie recipes, whether you're giving them or keeping them all to yourself.
How to make a no-crack chocolate roulade, perfect for your holiday Yule log.
The easiest and most effective method for ensuring a jelly roll won't crack or tear.
How to mix and match cookie styles for the best holiday assortment.
For easy entertaining, bring the raw bar home.
Everything you need to know when making a pie dough from scratch.
Forget the North Pole—the magic of Santa's workshop is right in your kitchen.
Are you shaking yours right?
Everything you need to know to make sous vide rack of lamb.
What are those eggs doing in your cookie dough?
Different sugars do very different things in cookie doughs.
Answers to all your baking powder questions.
The mysteries of baking soda explained.
The science behind creaming butter and sugar.
The best way to save money on your holiday roast? Buy the tenderloin whole, bring it home, and trim it yourself.
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.
For many folks, the hardest part of cooking a turkey is carving and serving it. Here's the easiest way to do it, whether it's roasted whole or spatchcocked.
Nothing but the facts: a quick reference guide to dry-brining or wet-brining your holiday turkey for moister, juicier results.
The Definitive Guide to Buying, Prepping, Cooking, and Carving a Holiday Turkey
Throw a heck of a bash without blowing all your cash.
Tips, essential pointers, and the wisdom of a few stellar bartenders, all in one guide.
Is there any point to brining your next turkey?
Make finding the perfect holiday drink fun and interactive—with flowcharts!
Is aged eggnog really mellower and more complex than fresh? We put it to the test.
When beef is scarce, a Christmas tenderloin is a delicacy beyond belief.
How a starry-eyed fantasy of a Dickensian Christmas became a tradition.