The Kitchn's Faith Durand explains how to make a Thanksgiving centerpiece you can eat.
The secret to a crowd-pleasing cheese platter.
To clean mollusks scrub their shells and submerge them in a bowl of ice water, salt and cornmeal.
Look for soy sauce without vegetable proteins, preservatives or coloring agents.
The Kitchn's Faith Durand says advance preparation is the key element of every good dinner party and cheerful host.
Roast turkey, sweet potato dinner rolls, pumpkin crème brûlée and more: make-ahead Thanksgiving recipes from The Kitchn.
Cooking without alcohol? Substitute vinegar, broth and maybe a little butter.
When it comes to cooking for a crowd, fashion designer Isaac Mizrahi freezes up.
Adam Leith Gollner, author of The Fruit Hunters, explains the "incredibly bizarre and sometimes dark" relationship between fruits and crime.
Todd Selby's book Edible Selby is a collection of portraits, still lifes, illustrations and recipes from creative individuals in the culinary world.
Andrew Schloss, author of Cooking Slow, says slowly cooking meat, vegetables and even desserts can transform a dish's flavor and texture.
Daniel Klein and Mirra Fine of The Perennial Plate visited Morocco, where they dined with a family of nomads and toured an oyster farm.
Ray Isle, executive wine editor at Food & Wine magazine, explains the movement to view old vineyards as cultural patrimony.
The app LeftoverSwap, co-founded by Dan Newman, lets you share leftovers with people in your community.
David Tanis, author of One Good Dish, went from fill-in baker at Chez Panisse to heading the restaurant's kitchens for more than 25 years.
Cookbook author Dorie Greenspan prefers her mortar and pestle to her food processor.
Change the way you cook an onion (and anything else cooked with it), and change the taste of your dish. Slow sautéing converts eye-stinging onions to a sweet, creamy foundation. However, the fast brown makes onions taste bold and meat-like with little sweetness.
Which chicken broth should I use? This is maybe our most constant question from listeners. I lined up a gathering of nationally available brands found in most supermarkets and went to work with the can opener and a flight of saucepans.
When it comes to tomatoes, I can't hold back. I love them and I taste nearly every one I can find (at least every promising one), be they fresh or canned. It's always a-kid-on-Christmas-morning moment.
Alfred Hitchcock was a gourmand--and glutton--and that affinity for food found its way into his films.
Charlotte Druckman, author of Skirt Steak, interviewed 73 female chefs about working in professional kitchens.
Chef Sean Brock is part of the lardcore movement that is bringing back Southern traditions, including lard.
Patrick McGovern, author of Uncorking the Past, challenged microbrewers to create a beer inspired by the funerary feast of King Midas or his father.
Amy Traverso, author of The Apple Lover's Cookbook, explains what to consider when cooking with apples.
Wine critic Eric Asimov, author of How to Love Wine, makes a case for preserving the mystery of wine.