A simple three-egg layer cake with vanilla buttercream frosting.
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.
If you have time to open a can, you have time to make this excellent tomato soup from scratch.
Crunchy lemon-ginger cookies with a refreshing creme filling.
This tart-sweet hibiscus drink is loaded with ginger, cloves, and allspice.
Cheesy, gooey, crisp-crusted, and satisfying.
Roasted cipollini onions become meltingly tender and sweet in the oven.
Thick and chewy oatmeal cookies with crispy edges and butterscotch-y middles.
A no-fuss method for classic apple pie.
Cookies for the malt fanatic.
A bright and tangy lemon cheesecake, made with cream cheese and fresh ricotta.
Super-simple, super-flavorful roasted Brussels sprouts with extra-virgin olive oil.
The combination of gin, lemon juice, and Champagne brings out the best in each.
A Southern staple, done right.
The classic olive spread from Provence.
No-bake cookies made from gooey caramel, creamy milk chocolate, and crunchy rice.
These spuds are boiled, smashed, and then shallow-fried until golden-brown and crisp.
Use up whatever greens you have on hand in this revamped spanakopita.
Reheating ham sous vide guarantees the juiciest, most evenly cooked meat.
Rich texture and a delicate flavor combine in this classic clam- and pork-studded chowder.
Chocolate and vanilla, together forever.
Cauliflower gets a flavor-packed, smoky jolt from bacon in this creamy, comforting soup.
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.
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.