Most turkey prep is designed to compensate for its lack of fat, and therefore, flavour. Dry brining is the best way to season your bird from the inside out, but for the juiciest, most delicious meat, you’ve gotta add some fat — and there’s no better fat than butter.
Baked custards are everywhere on the holiday dessert table. Apart from apple pie, just about every other holiday classic calls for baking a sugar-and-egg slurry until perfectly set. It seems simple enough, but custard pies are notoriously tricky — especially when canned pumpkin gets involved.
Cooking a perfect turkey is a pretty tall order, and every cook has their own tricks for crispy skin and juicy meat. However you wrangle your bird, there’s one universal turkey truth that’ll save you time and effort: Trussing is a scam.
If I could only own one electric kitchen gadget, it would be an immersion blender. Mine sees near-constant use, making short work of everything from mayonnaise to lemon curd; it’s never met a lump it couldn’t smooth out. Still, I’d never have guessed that this trusty machine would solve my cacio e pepe woes for good.
Mincing garlic isn't difficult, but if all you have is a knife, this method from Cook's Illustrated is easy and produces a fine, smooth paste with no overwhelming chunks of garlic in the mix.
