Last week I was on one of my favorite shows, Connecticut Style, with Desiree Fontaine and Sonia Baghdady. I made my Orange-Olive Oil Cake. It was a huge hit with them, the crew, and even …

Confused by all the conflicting information about brining a Thanksgiving turkey? Well, no wonder. There are as many brining techniques out there as there are cooks—and some of the methods are pretty weird. But a …

On Thanksgiving, do you reach for dressing or stuffing? (Don’t know the difference?) Have you heard all kinds of food safety stories about the harmfulness of undercooked stuffing? It’s enough to make you want to …

If visions of lumpy, bland gravy are enough to keep you clear of that roasting pan—filled with luscious stuck-on bits just waiting to lend flavor to your dish—take heart, Thanksgiving comrade. You’re in good company. …

Love a brined turkey? Adore its amazingly juicy meat and kicked-up flavor? We do, too. But while everyone these days is churning out beautifully brined birds, they make a mistake when it comes to gravy. …

“Cook until the juices run clear.” “Roast until the legs wiggles easily  in their sockets.” “Cook until an instant-read thermometer —inserted into the thickest part of the thigh—registers [insert your favorite temperature here].” What? There …

Does your family stand clear when you’re toting the carving knife on Thanksgiving day? You’re not alone. So many of us can knock out a killer bird—all golden brown and glistening—but then we stand slack-jawed …

While I was a guest presenter at the Epicurean Classic in St. Joseph, MI, earlier this year, I also had the pleasure of being Fine Cooking’s “man with a mike.” I got to sit down …

In August I was honored to be among the presenters at the Epicurean Classic in St. Joseph, MI. Although the weather was wet, it didn’t dampen anyone’s spirits. While there, Laurie Buckle, editor of  Fine …