Put your turkey, mashed potatoes, stuffing, and cranberry sauce to lovely use with our cheat sheet of uses both comforting and surprising. Includes food safety tips on how long you have to devour your leftovers.
When your bird is still frozen hours before you intend to say grace, all is not lost. At least not with these quick defrosting tricks.
Our very own David Leite demystifies Bell’s Seasoning, a Northeast Thanksgiving classic that’s taking the rest of the world by surprise.
Finally, an answer to that pesky question that comes up year after year after year at the Thanksgiving table.
Don’t let your grilling prowess be marred by a messy grill. Here, expert tips on how to make scrubbing your grill a cinch. And it’s crazy easy.
Grilling guru Meathead Goldwyn explains how grilling works—you know, thermodynamics and pyrotechnics and other science-y stuff—in plain terms. You’re gonna like the homework.
The easy essentials you need prior to taking on any recipe, whether simple or high falutin’, that calls for the centuries-old staple ingredient, salt cod.
In case you’ve ever wondered if you can cut corners and swap one type of flour for another, here’s your answer.
Sometimes things aren’t quite as simple as we’d like. So we delve into the science behind the smoke point of oils and help you translate this to your kitchen.
Been confused about what the difference is between various types of yeast and if you can swap them out for one another? Wonder no more.