A year in Paris can rid an American of many an uncivilized habit. But as Adam Ried explains, a dependency on Cheez Doodles isn’t one of them.

Is there anything more soothing than standing before a big, slowly burbling pot of Bolognese and stirring for hours? We didn’t think so.

When The One goes to a yoga retreat for a week to cleanse body and mind, David tries cooking healthy when he returns…with unexpected results.

You may not be thinking this now, but with this stash of hangover fixes both tempting and therapeutic, you can snatch hope from failure, triumph from despair. Milton Crawford explains.

New Year’s Resolutions? Pish tosh. Why set yourself up to fail? David has a better way. One that kicks off the new by learning from the old.

Who says entertaining has to be a hassle? A self-proclaimed brunch girl divulges her nifty, not-intimidating, get-it-over-while-everyone’s-hungover approach.

After a disastrous roasted goose experience, it took David more than a decade to muster the courage to learn proper fowl cookery. And boy, did he ever…

Rosecrans Baldwin muses about his decades-long relationship with coffee, as a espresso enthusiast, coffee aficionado, and flat-out Nespresso addict.

David recounts how he destroyed two Thanksgiving desserts, almost burned down his house, and gave the local fire department a run for its money.

These nifty little expressions of body art are the perfect stocking stuffers for commitment-phobic culinistas (just like LC’s own Lindsay Myers).

For artist Sophie Blackall, the Missed Connections column affords more than just moments of vicarious love, loss, and regret. It tenders lasting inspiration for her sweet, poignant, whimsical artwork.

Chef Patrick O’Connell reflects on entertaining in a bygone era and muses about the real reason his mom entertained–and why his approach differs so dramatically from hers.

Nothing can stop Thanksgiving dinner–not rain, nor snow, nor sleet, nor a bird that’s still frozen solid a few hours before you intend to say grace.

You know the rule: one pound of turkey per guest. But when your back-of-the-envelope calculations say you need a behemoth, what to do? We have answers.

The pop-up timer popped. The skin’s burnished. The drumstick jiggles. Yet when you commence carving, you still see a trickle of pink. Ohhhh $(%!

The bird may be done–whew!–but your work isn’t. Here, foolproof tactics on how the heck to heft a sweaty hen from roasting pan to carving board without incident.

Thanksgiving is easily the most denial-inducing meal you’ll contend with all year. But deal with it you must. Here, advice on how to elude oven overload.

Offers of help aren’t always that, um, helpful. We’ve got tricks to tuck up your sleeve for keeping those pesky, well-intentioned, do-gooder guests out of your way.

An iconoclastic mustard came to LC’s own Rachel Kaufman thanks to what can only be described as divine intervention. Then it led her straight into temptation.

A well-intentioned gift of ground venison sort of became an issue for Rick Casner–until he decided to stop thinking and start cooking. Words to live by.