We love Thanksgiving food. Like, we really, really love it. It’s kind of our bread and butter. But loving something doesn’t make it last. To keep your leftovers safe and enjoyable for as long as possible, you have to make…
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How to Match Your Pie With the Right Crust
Pastry is a tricky thing. No matter whether you are talking about your basic flaky pie crust, a sweet paté sucrée, layers of laminated dough in a puff pastry, or a cornmeal butter crust, sometimes knowing which crust to use…
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What to Expect From Your Box of Imperfect Produce
The supermarket produce aisle is a beauty competition. Filled with plump berries, cartoonesque carrots and blemish-free bananas, it promises a world in which every fruit and vegetable is given the chance to grow into a picturesque representative of itself. That…
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How to Turn Your Favorite Sandwich Into a Salad
I’ve never been a huge fan of a Cobb salad. In part, because the traditional toppings are just sort of not my preferred flavors. I like the idea of a Cobb, a composed salad is always fun, and anytime you…
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6 Ways to Use Cajun Seasoning That Aren't Gumbo
If you've ever made gumbo or red beans and rice, you probably have a container of Cajun seasoning lingering somewhere in your pantry. Maybe you only bust it out on the occasion when you'll be making up a bunch of…
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Everything You Need to Know About Breaking a Turkey Wishbone
On its surface, teaming up with a loved one to rip apart an animal’s bone seems like a pretty weird holiday tradition. But there’s actually a reason for the practice—and a way to always win the larger half. Where Is…
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We Tried 7 Ways to Hard Boil Eggs and Found a Clear Winner
Hard-boiled eggs are one of those kitchen staples I always have in the fridge. They’re great for out-of-hand snacking, they instantly add a protein boost to salads, they form the basis of a super-speedy breakfast, and — with just a…
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Here’s the Secret to Making the Best Apple Pie
Follow our advice for a pie so good, you’ll swear Grandma baked it. Want to bake up a blue-ribbon pie? Use at least two varieties of apples for balance in flavor and texture, says Amy Traverso, author of The Apple…
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How to Make Stovetop Popcorn That Will Free You From the Microwave Forever
Growing up, popcorn was a Sunday night treat. My dad would pop a big pot, dump it in the large woven-wood bowl, and bring it to the den with a set of smaller bowls for us to scoop portions. It…
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Coming Soon to a Dairy Queen Near You: Pumpkin Pie Blizzard Returns!
You don't have to give us an excuse to visit Dairy Queen. But the return of the limited-time Pumpkin Pie Blizzard later this month is a good reminder to mark our calendars. The soft serve treat—which has been a fan-favorite…
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