Brighten Up Your Thanksgiving Dessert Spread with a Cranberry Pavlova

After a long day of eating mountains of gravy-drenched carbs, a little brightness is a welcome sight indeed. Sadly, Thanksgiving dessert is usually anything but light and refreshing; it’s another carb parade, with whipped cream standing in for gravy.

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Donate Money, Not Food, to Your Local Food Bank 

If you’re thinking of donating to your local food bank, the best way isn’t to dig in your pantry for unwanted cans, or even to head to the grocery store with some coupons. What food banks and soup kitchens need most is your cold, hard cash.

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Smear Your Entire Turkey with Butter

Most turkey prep is designed to compensate for its lack of fat, and therefore, flavor. 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.

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Watch Out For This Turkey Salmonella Outbreak

You never want to see a huge food recall due to salmonella, but you especially don’t want to see a huge food recall due to salmonella in turkey the week before Thanksgiving.

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Common Custard Pie Mistakes and How to Avoid Them

Baked custards are everywhere on the Thanksgiving 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.

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You Don’t Need to Truss a Turkey

Cooking a perfect Thanksgiving turkey is a pretty tall order, and every cook has their own tricks for crispy skin and juicy meat. However you wrangle your bird this year, there’s one universal turkey truth that’ll save you time and effort: Trussing is a scam.

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How to Make Turkey Gravy Without Pan Drippings

There is a certain (I think) overly romantic expectation that a good turkey gravy must be made from pan drippings, and whisked together just moments before the Big Meal is put on the table. To this I say, “No thank you,” particularly when a very good gravy can be made hours, days, or even weeks ahead of time.

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Make Mediocre Apples Taste Great With a Sprinkling of Salt

You can get some pretty good apples right now, but sometimes even the most beautiful, promising looking crisp fall fruits can be a little too tart or a little too bland. This is, without a doubt, very disappointing, but don’t let it ruin your day. All your ho-hum apple needs is a sprinkling of salt.

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How to Make a Vegan Roast You’ll Actually Want to Eat 

Buying a vegan holiday roast is very much like playing Seitan Roulette. A classic Tofurky log is inoffensive at best, but the various competitors that pop up in Whole Foods this time of year ping-pong between “legitimately tasty” and “old boots with a whiff of sage.” If you’re sick of the usual faux-meat options, I…

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This Buttermilk Brine Will Turn You Into a Turkey Breast Enthusiast

Over the years, I have not been shy about my indifference toward turkey. I’ve called it “a bit of a thermodynamic nightmare” with “the dumbest meat.” I’ve also been pretty clear about my preference for thighs—as dark meat inherently has more fat and flavor—but this buttermilk brined breast has me looking inward,…

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