Holiday Desserts

Cookies, cakes, pies, ice cream—prepare for sugar overload.

10 Party Preparation Tips

How to entertain the easy way. (By Amy Wisniewski)

How to Prepare for the Meal of Your Life

Six months ago you nabbed a reservation at the hottest restaurant in town. Now the meal of your life is two days away. You have to be prepared. You have to be psyched. You have to make the most of it. But how? (By Joyce Slaton)

Why Do Onions Make You Cry?

It’s because they’re so irritating. (By Michele Foley)

Three Times an Entrée

Double entendres aside, three-ways have been offered up since the Yuan dynasty. (By Joy Lian Alferness)

How to Host a Turkey-Free Thanksgiving

Getting the meat eaters to do without. (By Helena Echlin)

What's the Difference Between Lox and Gravlax?

It’s in the cure. (By Roxanne Webber)

Make Your Own Chinese Takeout

This week’s mission: Chinese chicken kits, and a breakfast croissant with apples and hash browns. (By James Norton)

10 Canned Goods Worth Using

No need to wait for the apocalypse. (By Aida Mollenkamp)

Behind the Scenes at Alinea

A step-by-step journey into Alinea, one of the most talked-about kitchens in America. (By Heather Shouse)

How Does Packaged Guacamole Stay Green?

You have to tame a certain enzyme. (By Roxanne Webber)

Does Cooking Alcohol Really Burn It All Off?

More booze, more flavor. (By Tara Shioya)

Behind the Swinging Doors

A day in the life of a restaurant kitchen. (By Michael Harlan Turkell)

Batali, High and Low

Mario Batali’s new cookbook, “Mario Tailgates NASCAR Style,” targets a different audience altogether. (By Sara Dickerman)

Cheap, Good Frozen Lasagne

This week’s mission: Healthier breakfast junk food and decent frozen Italian entrées. (By James Norton)