Our pecan pie calls for honey, brown sugar, vanilla, and freshly roasted pecans for deeper, richer flavor and a big nutty crunch.
We’ve tested dozens of apple varieties, pie crusts, and baking techniques to develop the ultimate apple pie. Still easy as…you know.
Not a fan of white meat? Go for crisp-skinned braised turkey legs in a savory red wine gravy.
Fluffy, crusty dinner rolls, thanks to techniques from bagel-making and Japanese bread.
Cook your stuffing in a waffle iron to maximize its crispness.
Caramelized roasted Brussels sprouts doused in a maple-balsamic vinaigrette and topped with bacon and pecans.
The traditional Thanksgiving gravy made with drippings from the bird, for a sauce that's pure turkey gold.
A Southern staple, done right.
The best cooking method for the most tender cut of meat around.
The key to creamy mashed potatoes is retaining their starches by cooking them directly in their jackets.
A fully DIY approach to a Southern classic.
Cheesy, gooey, crisp-crusted, and satisfying.
This porchetta-inspired turkey breast is cooked sous vide, followed by a stint in a hot oil bath, Peking duck–style.
A better vegetarian answer to the turducken.
Mushrooms give this vegan dressing a hearty, meaty feel.
Chewy chocolate chip cookies with crisp edges, a rich, buttery, toffee-like flavor, big chocolate chunks, and a sprinkle of sea salt.
Smoky, juicy, fork-tender turkey with a deep smoke flavor.
Done right, chocolate cream pie is a study in contrast: rich and light, creamy and fluffy, chocolate and vanilla, too.
Tender roasted sweet potatoes with olive oil, parsley, and a touch of honey.
A special salt is the key to this amazingly easy mac and cheese.
Green beans, mushrooms, and onions in a stove-top side dish that brings out the flavors of a classic green bean casserole.
A thick, craggy, crunchy crust that stays crunchy even after a couple circuits around the table.
Naturally sweet cornbread is combined with sausage, herbs, vegetables, and chopped oysters.
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.
The best holiday cookie recipes, whether you're giving them, swapping 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!
The year's most coveted kitchen tools and equipment.
Is aged eggnog really mellower and more complex than fresh? We put it to the test.
How a starry-eyed fantasy of a Dickensian Christmas became a tradition.
When beef is scarce, a Christmas tenderloin is a delicacy beyond belief.