Butter on the West Coast, sugar on the East, as two papers take on the backbones of holiday baking. (By Stephanie Rosenbaum)

As raw food goes commercial, purists cry foul. (By Lessley Anderson)

What’s the difference between the various types of brown sugar (light, dark, Demerara, turbinado, and muscovado)? (By Michele Foley)

If you can be a little flexible about the texture of your baked goods. (By Roxanne Webber)

Go beyond white sugar. (By Lessley Anderson)

Why raw eggs in aged eggnog won’t make you sick (By Jason Horn)

Lose the can this Thanksgiving.

It depends if you have problems with gas. (By Roxanne Webber)

Good for Thanksgiving, or anytime.

A little crunch, a little salt, a little sugar: These are the snacks we reach for. (By Aida Mollenkamp and Regan Burns)

The easiest, most addictive dessert ever.

The country ham is our native prosciutto or serrano, though most Southerners wouldn’t dream of throwing an uncooked leg on a deli slicer and shaving some to go with the asparagus. Most Northerners, meanwhile, have never heard of... (By Sue Moore)

Stuff we want to eat right now. (By Roxanne Webber)

Sweet-salty goodness.

And other fermentation facts. (By Lessley Anderson)