Techniques

Homemade nut milk is rich, creamy, and ridiculously easy to make. Just soak, blend, strain, and voilà! You’re about to go nuts for nut milk

Have a little fun with store-bought dough and design a signature flatbread.

Here's our foolproof, one-pot method for cooking any grain

With a few tips from the BA Prep School, you can have homemade caramel candies in your dessert arsenal.

When it comes to crudo (basically Italian sashimi), make sure your fish is very fresh and your knife is very sharp.

If you’re serious about your cocktails, it’s time to start thinking of ice as an ingredient

All you need to professionally roll and tie a turkey breast roast is a knife, some kitchen twine, and this step-by-step demonstration of the technique

You asked our test kitchen your burning questions on Thanksgiving desserts so that your grand finale will be worthy of the epic feast before it

Our master sugar cookie recipe is easy to handle, can be rolled and then frozen in advance, and can be cut into any shape you desire

Andrew Knowlton's tips on serving wine, beer, and cocktails with your Thanksgiving feast.

You asked our food editor Allie Lewis Clapp all your questions about the big bird in a live chat on Facebook—and here are her answers

Painting sugar cookies is easier than it looks—once you master the icing

All the tools you need to turn your kitchen into a cookie factory. (Elves not included.)

We’ve put all of our Thanksgiving “Common Mistakes” guides in one place; follow them for each step of the dinner to turn out a truly delicious feast.

Every great slice-and-bake begins here

Our test kitchen took to Facebook to answer all your burning questions about mashed potatoes, brussels sprouts, and sweet potatoes

The best thing about Hanukkah isn’t eight nights of gifts, it’s traditional sufganiyot—pillowy, deep-fried, jelly-filled doughnuts. Uri Scheft of Breads Bakery schools us

Step-by-step instructions for kneading and cutting the dough for Hannukah Sufganiyot