A modern approach to one of America's most iconic desserts.
A light and simple dessert for any occasion.
Beef tenderloin, a rich mushroom duxelles, foie gras, and prosciutto, all wrapped in a buttery puff pastry crust.
A "mistaken" Negroni, with sparkling wine instead of gin.
Give your potatoes extra-crunchy exterior by parboiling and tossing them before roasting them in the oven.
Easy slow-roasted lamb leg that's crispy on the outside and tender within.
A special salt is the key to this amazingly easy mac and cheese.
Brown butter and toasted pecans make a carrot cake that's extra nutty and rich.
All the benefits of sous vide cooking, paired with deep, roasty flavors and extra-crispy skin to satisfy a crowd.
No need for marshmallows here; just butter, maple syrup, and a few sprigs of earthy thyme.
The ultimate creamy-in-the-middle, crispy-on-top casserole.
Chewy and crispy South American cheesy bread.
If you have time to open a can, you have time to make this excellent tomato soup from scratch.
Tender biscuits with tons of extra-flaky layers.
Sous vide cooking yields perfect rack of lamb, every time.
This cornbread has a moist, tender crumb and intense corn flavor.
Pork belly cooked sous-vide with a Japanese-style marinade, then stuffed in steamed buns with quick-pickled cukes.
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.
This tart-sweet hibiscus drink is loaded with ginger, cloves, and allspice.
Brisket that's tender and moist.
Coconut, chocolate chips, pecans, and a graham cracker base.
We extract as much starch as possible from our spuds to give them an unbelievably light, airy texture.
Tender roasted sweet potatoes with olive oil, parsley, and a touch of honey.
Thick and chewy oatmeal cookies with crispy edges and butterscotch-y middles.
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.