The perfect technique and tricks for how to decorate with royal icing. So easy it’s perfect for beginners yet so helpful it’s useful even for experienced home bakers.

Here’s how to make Thanksgiving dinner as Rockwell-ian as possible. (Well, the turkey carving part, anyways. We can’t do anything about your family.)

Our very own David Leite shares the recipes behind the drama-drenched Thanksgiving stuffings he grew up with at his family’s Portuguese table.

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Nothing can halt Thanksgiving dinner–not rain, nor snow, nor sleet, nor even a bird that’s still frozen 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 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.

An unabashedly biased look at what makes the classic and iconic bistro such an essential–and quintessential–sanctuary.