Thick and chewy oatmeal cookies with crispy edges and butterscotch-y middles.
If you have time to open a can, you have time to make this excellent tomato soup from scratch.
Chickpeas roasted with cumin and paprika are wonderful with kale, fresh herbs, pine nuts, and sun-dried tomatoes.
Delicate, uber-fluffy, and tender.
A bright and fruity chocolate cake, perfect for any occasion.
A bright and tangy lemon cheesecake, made with cream cheese and fresh ricotta.
Beef, lamb, or both. You decide.
Tender roasted sweet potatoes with olive oil, parsley, and a touch of honey.
Perfectly cooked lobster with buttery flavor built right in, thanks to sous vide.
A no-fuss method for classic apple pie.
A no-fuss method to make classic coffee cake even easier.
Chocolate and vanilla, together forever.
A Southern staple, done right.
Done right, chocolate cream pie is a study in contrast: rich and light, creamy and fluffy, chocolate and vanilla, too.
The classic olive spread from Provence.
A light and simple dessert for any occasion.
Use up whatever greens you have on hand in this revamped spanakopita.
This is a great dish for potlucks and parties: Make it in advance and it'll be just as delicious when it's time to serve.
Cakey-cookie lovers, unite!
Brisket that's tender and moist.
The creamy white cannellini beans in this easy salad absorb the bright flavor of a vinaigrette in just a few minutes.
A crab dip, a gratin, a casserole. Call it what you want—it's delicious.
Coconut, chocolate chips, pecans, and a graham cracker base.
It's loaded with coconut at every step.
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.
Cut it up, then choose your recipe.
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?
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.
Gift ideas for the person who did something real nice for you this year.
Make finding the perfect holiday drink fun and interactive—with flowcharts!
The year's most coveted kitchen tools and equipment.
Buy your way into any food lover's heart with one of these big-ticket holiday gifts.
Our favorite gifts for cooks for under $100, including a great chef's knife, a gorgeous tagine, and more.
You don't have to go broke this holiday season—some of our favorite gifts for food lovers cost well under $50.