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The surest way we know to guarantee moist turkey? Brine it. Preferably with this boozy brandy-infused brine. (Hiccup.)

Because the familiar is comforting. Even if it's simply a favorite side dish to satisfy your soul. Here, foolproof strategies to ensure contentment at the Thanksgiving table.

Pretty much guaranteed to be one of those desserts that makes people do face-plants onto their dessert plates. A David Leite original recipe.

So lovely you're not even going to notice that they're vegetarian. But your guests will appreciate that fact. And you'll appreciate the taste.

These sake steamed clams from a restaurant chef are easier to prepare than you’d think. Japanese restaurant-worthy food at home.

Some things never go out of style. Witness this throwback to the 50s recipe for drumsticks rolled in crumbs of any sort. Potato chips. Wasabi peas. Rice crackers.

This excerpt from Notes On A Banana: A Memoir of Food, Love, and Manic Depression, shows how the author came to find his true love and fall in love again with food.

We're bewitched, thanks to this aged cookie dough--yes, aged COOKIE DOUGH--that indulges us in an adult cookie with notes of rich butterscotch and bitter dark chocolate.

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

You’ll feel as if you’ve created something worthy of The Great British Baking Show when you toss together these nuanced curry-filled pastries.

Canadian by birth but Southerner by choice, chef Hugh Acheson makes a mean Korean kimchi. And just wait'll you learn his ideas for using it.

Butter. Drop. Buttermilk. 3-Ingredient. Whatever you swoon to in a biscuit, you'll find it here. Buttery, flaky, and reassuringly comforting.

"Lovely." "Perfectly light, fluffy, and irresistibly good." "Easy peasy!" "Wow. Just wow." That's what folks are saying about these biscuits.

The secret to this intensely flavored risotto? Using chicken stock mingled with the liquid from rehydrating dried porcini mushrooms.

These red chile pork tamales are the real authentic Mexican deal and taste like they were carefully crafted by the loveliest abuela imaginable. Here's how to make them.

Confused about fresh, frozen, kosher, organic, free-range, pasture-raised, heritage, wild, and so on? We can help.

The idea that food can heal all was tested when David cooked for a family member, hoping to help, to persuade, to no avail.

Yes, you can make magnificent breakfast sausage at home, and it’s surprisingly easy. Here’s how.

Oh, the places you'll go with this sweetly spicy pumpkin syrup. So long, Starbucks. DIY pumpkin spice latte, here we come!