Cooking

Soaked cashews make up the base for this flavorful and easy vegan cheese sauce.

Save room in your fridge, and safeguard the moisture, texture, and flavor of your food.

If you actually needed an excuse to make extra gravy, here it is.

Soggy crusts, and soupy fruit fillings ruin pies. For Thanksgiving, we can do better.

Stretch out your (turkey) wings and try one of these not quite traditional Thanksgiving sides.

Stock is the only ingredient that permeates the entire dish.

Dry spices, aromatics, and extracts allow you to turn a simple cranberry sauce into something spectacular.

Lumpless Thanksgiving gravy is an unsung hero of the table, and should be—it's only forgettable if it's perfect.

Many of your classic Thanksgiving dishes can become vegan using these simple ingredient swaps.

Roasting the turkey is the hard part, but you're not out of the woods until it's on a plate.

A thermometer is imperative, but the little plastic “turkey timer” that comes stuck in your bird should be tossed directly into the trash.

The safest way to deep fry your bird is inside, in an electric fryer. But it begs the question, "Why are we doing this?"

To start with, you can use this printable timeline to keep you on track among all the Thanksgiving Day distractions.

Whether you're shaking up the classics after 20 years or learning on the fly, Thanksgiving can be a seamless success.

I promise you, you can hack your way to a legit Beef Wellington for the holidays.

Why stop at marshmallows when your sweet potato casserole can be loaded with sweet, savory, and umami flavors?

You deserve better than a soggy pie crust—follow these steps to crispy crust success.

Olive oil prices have doubled in the last few months—here's when it's OK to substitute butter or a cheaper oil.

If you don't have a fat separator, this trick will do in a pitch.

No kneading makes for softer, squishier rolls, and it saves time. It's a Thanksgiving miracle.