After testing dry- and wet-brined turkeys side by side, we’ve found the method that delivers the juiciest meat, crispiest ...

Winter isn't peak season for most plants, including herbs, but if you harvest before cold weather sets in, you can enjoy the ...

Making something out of seemingly nothing is one of the best kitchen tricks imaginable. It’s a skill that can save you time, money and ingredients, helping you take care of yourself and the ...

Defrost your turkey. This is where most home cooks mess up. A 16-pound bird can take up to four full days to thaw in the ...

Roast turkey, brushing with remaining garlic mixture halfway through and covering with foil if skin is browning too quickly, ...

Cook Thanksgiving like a pro chef with a smart timeline. Start early by planning your menu and ordering your turkey weeks in ...

These Thanksgiving recipes you can make ahead will save you tons of time, we're talking all the classic dishes, too, so you ...

From spiced pumpkin soup and buttery squash ravioli to salted pumpkin pie and pistachio bundt cake, these recipes celebrate ...

Annatto seeds are harvested from the Achiote tree, native to tropical regions of Central and South America. Widely referred to as the “lipstick tree,” Achiote trees’ annatto seeds were historically ...

Recently, I had a discussion with one of my friends about Armenian cuisine. My friend, a frequent traveler, declared it boring, saying that it consisted only of khorovadz (barbecue), khash and kebab.

Back in the 1960s, when at-home entertaining and hosting were ramping up, these were some of the appetizers that graced the tables for all guests to enjoy.