Thanksgiving

Admit it, the tastiest part of Thanksgiving is the day after. We asked the chefs at some of our favorite sandwich shops what they'd do with a fridge full of leftovers.

The beautiful lovechild of what your heart wants (Chinese takeout) and what your brain knows you need (to use up all your leftovers).

It's a Thanksgiving miracle: This dessert will satisfy even the most restrictive diet—and it's easy to make.

If you're going to do one ounce of prep this Thanksgiving week, make it this.

We recreated Thanksgiving 1974 in all of its golden, Jell-O molded glory.

This recipe, part of our Throwback Thanksgiving feature, comes from our 1974 issue. As the magazine states: "To even consider Thanksgiving without turkey is mutiny on the bounty!"

This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Granny Smith apples have lots of pectin, which makes them ideal for this sauce; it will set up without adding any gelatin to the mixture.

How do I make the best mashed potatoes? Why should I dry-brine my turkey? And do I really need to serve pumpkin pie? Editor in chief Adam Rapport talks to our Test Kitchen editors and New York Times food editor Sam Sifton to answer all the pressing questions around everyone's favorite holiday: Thanksgiving!

Is it getting hot in here, or is it just the oven? Things got a little steamy when we recorded the how-to video for our Porchetta-Style Roast Turkey. You have been warned.

Throwing a Friendsgiving? Meeting the in-laws? Hosting the whole family? Thanks to this handy guide, you'll be juuuust the right amount of buzzed for whatever situation you find yourself in this Thanksgiving.

Need some turkey day inspiration? Here's how the #BAhot10 chefs cook their Thanksgiving birds.

You might not need to update your tried-and-true gravy recipe. But what about your gravy boat? Check out our picks.

The first step to holiday success: Don't panic. Instead, use these 11 tips to convince everyone that you're a Thanksgiving boss.

What's better than Thanksgiving turkey? Thanksgiving turkey wrapped in bacon. Here's how to prep your turkey breast for rolling.

From undercooked turkey to greasy gravy, our Test Kitchen editors provide the answers to our most burning Thanksgiving dinner questions (and mistakes).

In our newest video series, "You're Welcome with Adam Rapoport," our editor in chief answers all your Thanksgiving questions.

We collected the best advice on how to do Thanksgiving right, from those who've put in decades of actually hosting the thing: Our parents.

Five years ago Andrew Knowlton ditched his family’s Thanksgiving in favor of a festive one with friends—and he never looked back. Brave enough to try it yourself? Here’s how to pull it off.

Because the most celebrated meal of the year is also the most nerve-racking (and kitchen-cluttering and disaster-prone), you need a source you can rely on. Prepare to be prepared.

According to editor in chief Adam Rapoport, the best way to give back this Thanksgiving is to help with the clean up.

Once you learn the fundamentals, design-your-own stuffing is just a loaf (plus some aromatics, and maybe a little sausage...) away.

A guest's guide to sides that reheat, salads that travel, and hostess gifts that will guarantee you're invited back next year.

Agrodolce is a little sweet, a little sour, and more versatile than any condiment in our arsenal.

Pinot Noir is the iconic Thanksgiving wine. Here are three types to make everyone happy.