You know the rule: one pound of turkey per guest. But when your back-of-the-envelope calculations say you need a behemoth bird that the laws of physics say won’t fit in the oven, 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 oodles of pink. Here’s how not to let that happen.
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–oops!–incident.
Thanksgiving is easily the most denial-inducing menu you’ll contend with all year. But deal you must. Here, advice on how to elude oven overload.
Offers of help aren’t always that helpful. We’ve got tricks to tuck up your sleeve for keeping pesky, well-intentioned, do-gooder guests out of your way.
Here’s how to make Thanksgiving dinner as Rockwell-ian as possible—well, the turkey carving part, anyways.
The fundamental notion behind Día de los Muertos is that the dead would be offended by being remembered with sadness. And we quite like this life-affirming approach to.
How to turn sixty is an excerpt by writer Ian Brown on facing the inevitable aging process with humor and grace and food and a heck of a lot of emotions.
A frustrating search for the origins of Red Velvet Cake leads a stymied reader to our food history editor, Gary Allen.
We can’t be the only ones who’ve wondered what the difference is between stock and broth. It’s confusing, is it not?!
Cantaloupe. Muskmelon. Charentais. Tuscan melon. Rock melon. How the heck did summer’s favorite fruit get all these names?! Nancie McDermott explains.
This natural alternative to fancy liquid dish soap is inexpensive, effective, and gentle on hands. Doesn’t get much more practical than that.
Like rosé? There’s no shame in that. Quite the contrary, explains sommelier Victoria James.
We have a better approach than just tossing a bunch of ingredients in the blender and hoping for the best.