November 25th, 2013
11:30 PM ET
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Got Thanksgiving questions? There's a good chance that our panel of experts has answers.

Join Eatocracy editors Kat Kinsman and Sarah LeTrent - and their special guests, cookbook author and host of The Farm on Public Television Ian Knauer and vegan cookbook author Isa Chandra Moskowitz - for a Google Hangout at 3 p.m. ET on Tuesday, November 26.
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Filed under: Buzz • It's not Thanksgiving without • Social Media • Thanksgiving • Thanksgiving • Vegan


November 25th, 2013
10:15 AM ET
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Editor's Note: America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe. America’s Test Kitchen's online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook’s Illustrated magazine, and on our two public television cooking shows.

Are you excited to make latkes, chicken and doughnuts this year, or are you a bit wary of frying at home? If you diligently monitor the oil temperature and keep in mind just a few other points, you’ll find frying is as manageable as any other cooking technique.

All linked products are the test kitchen's recommendations for equipment.

Our frying wisdom is distilled from over 20 years' worth of recipe development; the information below is adapted from our newest book, "The Cooking School Cookbook," a comprehensive reference for every home cook.
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Filed under: Deep frying • Hanukkah • Hanukkah • Holiday • Holidays • Tailgating • Techniques & Tips • Thanksgiving • Thanksgiving


November 20th, 2013
11:45 AM ET
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Isa Chandra Moskowitz is the host of The Post Punk Kitchen and author of multiple vegan cookbooks, including her most recent, "Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes For Every Day Of The Week." And yes, there are recipes if you scroll down.

Chances are you have a vegan in your life - a real dyed-in-the-natural-fiber-cruelty-free-wool vegan for whom all animal products are off limits. And perhaps that vegan is threatening a visit to your Thanksgiving table this year.

Thanksgiving is stressful. Everyone knows that; the very history of it is stress. The original celebration was not what people had to eat, but that they had anything to eat at all. Maybe things aren’t as bad as all that today, but it can still be stressful when someone needs a special menu.

But one of the great things about vegan meals is that everyone can enjoy them. (Provided they don’t have a nut allergy, or a wheat allergy, or...well maybe we oughta just go out for Chinese food.)

If your first thought was an eye roll, or something along the lines of, “That’s their choice - I don’t have to cook for them,” or if you think they can get by on salad and cranberry sauce, well, honestly, don’t even invite them. Somewhere there’s a welcoming table where the lentils overfloweth, and they will take your vegan in.

But if you actually like them, maybe even love them, or if your loved one loves them, or if you want them in any way, shape, or form to have a great time as your guest, then read on.
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November 14th, 2013
06:30 PM ET
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Editor's Note: America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe. America’s Test Kitchen's online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook’s Illustrated magazine, and on our two public television cooking shows.

Make this year better than ever with the online Cook's Illustrated Thanksgiving Guide. We’ll help you plan, shop, and cook.

Thanksgiving comes but once a year, but the stakes couldn't be higher for making the pièce de résistance - a perfectly bronzed and juicy turkey. Don't take chances by making guesses on how to prepare the bird - we'll show you exactly how to cook it for the best Thanksgiving ever.

Happy Thanksgiving from America's Test Kitchen to your kitchen.
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5@5 - Squash the winter doldrums
November 26th, 2012
05:00 PM ET
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5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

As fall turns into winter, the produce aisle tends to mimic the slate gray sky - everything's a bit darker, duller and more somber. Knotted parsnips take over where crisp, red radishes once sat; tart cranberries replace sweet strawberries.

Yet, despite the season's best efforts, squash shines even brighter this time of year in a cornucopia of shapes, sizes and colors.

Justin Woodward of Castagna Restaurant in Portland, Oregon, wants to quash your notions of the winter doldrums. Behold the squash.

Five Fall Squashes Worth Trying: Justin Woodward
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Filed under: 5@5 • Bite • Holiday • Holidays • Make • Recipes • Squash • Thanksgiving • Thanksgiving • Think • Winter Vegetables


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