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.
Start low and slow in the oven and finish at 500°F for the juiciest, most flavorful, evenly cooked prime rib roast.
A classic crisp and nutty French pastry.
Easy slow-roasted lamb leg that's crispy on the outside and tender within.
Robustly flavored leg of lamb—perfectly cooked, thanks to a sous vide circulator—can stand up to an intense seasoning of crunchy mustard seeds and cumin.
The best cooking method for the most tender cut of meat around.
Reheating ham sous vide guarantees the juiciest, most evenly cooked meat.
The ultimate creamy-in-the-middle, crispy-on-top casserole.
Sous vide is the key to consistently moist brisket with a smoky bark.
Sous vide cooking yields perfect rack of lamb, every time.
Brown butter and toasted pecans make a carrot cake that's extra nutty and rich.
A tender and moist city ham, glazed with maple syrup and mustard.
Pure, unadulterated cauliflower flavor in the silkiest, smoothest package.
Chewy chocolate chip cookies with crisp edges, a rich, buttery, toffee-like flavor, big chocolate chunks, and a sprinkle of sea salt.
Creamy, cheesy, spinach lasagna, flavored with a hint of nutmeg and a combination of white sauce and fresh ricotta.
Creamy and rich layers of potato and cheese.
A few simple tricks make this the richest, smokiest, creamiest baba ganoush in town.
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.
Classic ladyfingers, simplified
This all-belly porchetta is as rich and crisp as it comes.
Slow-roasted prime rib with a rich red wine jus and a side of braised oxtail: the perfect holiday centerpiece.
A classic Caesar salad with crunchy garlic-Parmesan croutons and a creamy dressing.
Easy roasted mushrooms with olive oil and herbs.
A classic, crusty loaf of country-style white bread.
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.