An elegant tart for the holiday season.
Sweet, but in a perfectly balanced way.
Sous vide is the key to consistently moist brisket with a smoky bark.
This puts an oven-roasted whole bird to shame.
These no-nonsense rolls are just the right amount of buttery and sweet. The secret to making them extra fluffy? Instant mashed potato flakes.
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.
Pull-apart garlic knots meet stuffing flavors in this incredible upgrade from your standard Thanksgiving rolls.
This cornbread has a moist, tender crumb and intense corn flavor.
Super-simple, super-flavorful roasted Brussels sprouts with extra-virgin olive oil.
Preparing this sage and sausage dressing in the slow cooker makes it extra moist with crispy edges.
It's all about the caramelization and browning.
Spicy ginger beer, dry apple cider, and warming bourbon combine in this party-ready holiday cocktail.
Vodka-cranberry just got a lot more sophisticated.
Just 25 minutes and five basic ingredients stand between you and these fluffy, tender drop biscuits.
Ditch the can and use a homemade pumpkin purée for a more complex, satisfying flavor and texture.
A last-minute drizzle of balsamic adds a tart glaze to these crispy sprouts.
A modern approach to one of America's most iconic desserts.
The caramel depth and toned-down tartness of seared lemon is a total game-changer in this gin drink.
Briny oysters are mixed with wheat bread, sausage, aromatic vegetables, and herbs.
Sweet pearl onions in a glossy, buttery glaze.
Build a house that's good enough to eat!
Rich, tender, and covered in gravy. If only every turkey could say the same.
A classic, crusty loaf of country-style white bread.
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.