Articles

Ah, sassafras. It plays oh so nicely with ginger, nutmeg, cloves, and anise to enhance the smoky, salty goodness of glazed ham.

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.

Knowing how to measure flour properly is what makes all the difference between great cakes, pies, and pastries and epic fails.

We love this ham not just for its peachy keen glaze that's sweet but not too sweet but for the fact that the entire thing can be made in an Instant Pot (or pressure cooker) in less than an hour.

Going rogue this Thanksgiving? Consider this simple glazed ham has got a sweet and spicy thing going on that's simultaneously subtle and super impressive. And let's face it, leftovers are reason enough to make it.

At a loss as to what wine to uncork with Chinese takeout? So were we. Until we decided to learn a thing or two to change that.

An insanely practical and easy way to put to use any leftover ham and odd bits of cheese from the holiday.

Wondering what tell-tale signs to look for before you yank the hen from the oven? Our Never Cook Naked Columnists have answers.

It had certainly seemed innocent enough. It was, after all, just a mushroom growing kit. Or that's what she thought....

Thanks to these 100+ inspired ideas for making matzoh more enticing, perhaps this year Passover won't seem quite long enough.

Animal fat is good for you, says author and fat advocate Jennifer McLagan. She's hell bent on converting fat-phobes into fat fanatics. Will you change?

Allison, our managing editor, discovers the blessings of making a phanouropita, a traditional Greek cake said to help the baker find missing things when it's given away.

Got ham? This French classic typically draws on duck confit but is just as sublime when used to disguise leftover ham.

Don't try to rush this ham. It's slow roasted in a maple glaze that imbues the porky deliciousness with cinnamon, allspice, cloves, and nutmeg.

One of the South's greatest achievements, baked country ham takes its salty sweet smack from a glaze of mustard, vinegar, and cloves.

We, too, were startled by the shocker ingredient in this intriguingly sweet, Easter-rific glazed ham. Tasting is believing.

Chad Ward, an expert in all things cutlery, turns his attention to the history of the world's most taken-for-granted eating implement.