Bon Appétit

You've seen Crack Pie. Now meet its savory cousin, pot pie on crack.

One more time: that's HASH BROWN CRUST

Basically: Touch a chef's favorite spoon during restaurant service, and you're gonna get slapped

This is what happens when a bunch of Yankees and Euros head to Alabama for a Thanksgiving photo shoot with designer Billy Reid and chef John Currence.

Cajun Country cuisine is more than just boudin and crawfish

French onion soup so good, you'll weep

Also, a theory on where Sandra Lee's...interesting aesthetic ideas come from.

Before you tackle that turkey and all the fixings, slip into the one kitchen accessory that will protect while it flatters

These little citrus-scented cakes cook in just 10 minutes.

f you still don't know about Nate Berkus--he of the gigawatt smile, the preternaturally good hair, and the soulfully elegant design aesthetic--you have only yourself to blame

But more importantly, he sets the record straight on eelducken and other Thanksgiving lore

For the crispiest results, dry the chickpeas before frying.

We sipped and scored ten juices to help you avoid the paralysis of Brand Choice Overload.

We've come a long way since 1621

Que delicioso!

A visual guide with tasting notes

From gas stations to bait and tackle shops, check out our list for some seriously great food in strange places

These mini pumpkin cupcakes are here to prove that wrong

Don't worry, you can still watch South Park while you eat them

We have embarked on a taste test tour of supermarket foods. Today's topic: frozen waffles.