In this video, learn how to carve a Thanksgiving turkey.

John T. Edge, Anne Mendelson, Betty Fussell, Molly O’Neill, and David Leite talk about NY Times writer Craig Claiborne and the future of food journalism.

This cigar-shaped sweet, swaddled in pastry and filled with eggy custard, was first made in…convents?

Monica Bhide, author of Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen, offers up perfect accompaniments to the Oscars.

The no-knead bread craze got David clamoring for a plump, round loaf. Cindi Kruth, a longtime LC tester, gave him some of Lexi, her 23-year-old starter. And the results were impressive

The Azores, the nine-island archipelago 1,000 miles off the coast of Europe, has simple, rugged Portuguese food and recipes all its own.