Stories

Ray Isle, executive wine editor of Food & Wine, says there is more good, affordable wine than there has ever been in the history of making wine.
Mollie Katzen, author of The Heart of the Plate, suggests a mushroom gravy, cornbread stuffing and a stuffed vegetable for vegetarians at your table this Thanksgiving.
Pati Jinich of Pati's Mexican Table gives Thanksgiving turkey a Mexican twist with citrus, achiote paste and banana leaves.
Like all slow-roasting, the method is a snap and life-altering. You will start up to 2 days ahead, but there is less than 15 minutes of labor in that entire 48 hours.
Back in the Day Bakery's Cheryl Day shares the secret to an easy pie crust, no rolling or chilling required.
Faith Durand, executive editor of The Kitchn, explains the inspiration behind the site's A Small & Swanky Thanksgiving Dinner.
She told her kids to make sure the dog (a French bulldog) was tied up, because if someone rang the doorbell, the dog would go crazy. So the two little kids tied it up to the oven door.
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.