Cookie exchanges are so passé in southern Louisiana, where swap-minded cooks are now trading cupcakes, cheesecakes, pralines and single slices of pound cake.
The potato is enjoying newfound popularity at tailgate parties, thanks to its terrific versatility and low cost. (But if you have cash to spare, the editors suggest pairing grilled potato kebabs with Zinfandel.)
Make sure the Thanksgiving preparations don't turn into an episode of "Hell's Kitchen" by following Mark Bittman's guide of 101 things to prepare in advance.
"If it ain't broke, don't fix it" -- Melissa Clark challenges her family's traditional chestnut stuffing by cooking up three new stuffing possibilities to see if they can compete.
The Pour Blog admits "books about wine are no substitute for drinking wine." But these six book suggestions about wine can help readers better appreciate what they're drinking.
Legendary French chef Pierre Gagnaire is the latest three Michelin-starred to infiltrate the Vegas strip with his first restaurant endeavor in the U.S.
An inside look at Volt, the restaurant of Bryan Voltaggio -- a remaining contestant and one-half of the brothers Voltaggio on 'Top Chef Vegas.'
Inspired by a cupcake, a contemplation of eating with your hands: "There's an intimacy with your food ... that you don't get when you have the intermediary fork thingie."
As many are picking the perfect bird for Thanksgiving, food journalist Rob Kasper acquaints himself with heritage turkeys at a Baltimore County farm during their final days.
Aspiring to become a sommelier? Test your wine I.Q.
Cooking with wine? What about cooking with beer? From beer-battered to basted, a look at menu items from Baltimore restaurants that put a little hop into the recipe.
In light of the mass beef recall in early November, consumers are turning to small butcher shops, small cattle farms and gourmet grocers in search of a better burger.
What's more Southern than pecan pie? At Thanksgiving time, it's a blackberry jam cake with a dollop of Charlotte custard sauce.
Festival goers at Mamma Mia, Daphne's annual edible celebration of the Alabama town's Italian heritage, will be able to weigh in on their favorites this year, selecting a People's Choice winner.
Experts reveal a fail-safe recipe for deep-fried turkey: three minutes a pound at 340 degrees (and, for best results, don't bother with a newfangled electric turkey fryer).
Don't mourn the loss of the summer produce bounty. A guide to the dark leafy greens of fall -- like spinach, collards, Brussels sprouts, rainbow chard and savoy cabbage -- proves autumn has a cornucopia of seasonal vegetables.
Cookbook author Paula Wolfert reveals her sacred kitchen object, claiming she "never met a pot of clay she didn't like."
The common chickpea is spiced up with cumin, turmeric, coriander and cayenne.
Got a hungry man in your life? Lucinda Scala Quinn, author of "Mad Hungry, Feeding Men & Boys" offers ten tips for feeding men (and boys), like "don't ask if they're hungry" and "train them to fend for themselves." After the tips, she cooks up five guy-approved recipes, like "Flat Roast Chicken" and "Steak Pizzaiola."
Warm up with hearty stews as the weather cools down. Tomatillos, small green tomatoes popular in Mexican cooking, shine in a "lean, mean slow-cooker recipe" with beef eye of round and pinto beans.
Seared scallops, salad and rib-eye are the way to go at the newly revamped Simms Steakhouse.
The Colorado Beer Festival descends on Colorado Springs this Saturday, and offers more than 70 beers to sample, as well as a designated-driver program.
Dublin-made cream liqueur Coole Swan, which gets its name from Yeats' poem "The Wild Swans of Coole," is finally for sale in Colorado, and one food writer -- who claims it's the finest cream liqueur he's ever tasted -- couldn't be happier.
A "gastropub" opens in Cherry Creek, inspiring food critic Tucker Shaw to explore the etymology of the word.
Trevor Corson, the author of "The Story of Sushi," says to step away from the chopsticks -- the proper way to eat sushi is with your fingers.
Joaquin Baca of the Brooklyn Star only serves up food he likes to eat -- including the Americana classic green bean casserole, updated with homemade mushroom soup and onion rings.
White House chef Sam Kass stirs pots and policy. When he's not preparing meals for the first family, he gathers with senior policy advisers to figure out how to improve the health of the country's children.
First Lady Michelle Obama makes a cameo on the Jan. 3 episode of "Iron Chef America" to raise awareness for the Healthy Kids Initiative -- and revealing that the secret ingredient is anything from the White House garden.
From Momofuku to Marco Canora, the roundup of this season's best new cookbooks is sure to take readers on an "edible adventure."
Sam Sifton's latest reviews Le Relais de Venise L'Entrecôte, the Parisian import to Midtown that relies on "the simplicity of salad, steak and fries, heavy on the salt and butter, rich as a cardiologist," and waitresses in what resemble French maid outfits.
The Minimalist, Mark Bittman, takes meatball madness to the Middle East with lamb, cumin, mint and bulgur.
Nostalgic for wine from their Vienna upbringing, Carlo Huber and Paul Darcy made it their mission to bring Viennese wines and wine culture to the United States.
Saltie, a tiny sandwich shop in Williamsburg, Brooklyn, serves up sandwiches "the Earl would approve."
Kansas City kids collected more than 850 pounds of sweets on Halloween night and gave it all away to benefit a charity that provides braces to low-income youths. Rest assured, the candy didn't go to waste, but to troops overseas.
What Can I Get You Folks? - Eating Out for Thanksgiving
In Defense of Guy Fieri
'Top Chef Vegas' - And Then There Were Five
