Expert Advice

Break out the cookie press for these buttery Christmastime stalwarts—and add a little cornstarch to make the dough easier to work with.

Serve them with cocktails or even give them as gifts to loved ones this holiday season.

This two-for-one topping will be the talk of your holiday party.

When it comes to holiday baking, look to liqueurs, spirits, and fortified wines for a glorious range of flavoring options.

Glazing vegetables is a foundational cooking technique, but that doesn’t mean it’s basic.

To figure out how to make the best gluten-free gravy, I tested five different wheat-free flour options.

All you need is a pinch of baking soda and an Instant Pot to coax out toasty caramel flavors from your pumpkin filling.

Who needs a whole roast turkey when you can have juicy, spice-crusted meat on a tender roll?

Braised in coconut or stuffed and roasted: Choose either of these vegetarian mains for your holiday and you can't go wrong.

This easy Chinese technique of cooking with soy sauce, sugar, and rice wine is infinitely adaptable.

A flavor-packed oil is a delicious replacement for butter in dairy-free recipes.

Forget the bad publicity it's gotten over the years, because corn syrup—even in small amounts—has wonderful properties for all kinds of homemade desserts.

Save your precious oven space and deep-fry those flavorful wings, which remain perfectly juicy on the inside and incredibly crispy on the outside, thanks to a few tricks.

Rum pot, known as Rumtopf in German, is a traditional compote dessert of fruits, rum, and sugar that captures the flavors of summer to be enjoyed in winter.

A little science can help you make perfect pie crust that’s tender and flaky every single time. 

Getting the bird ready to roast can be intimidating, but don't worry—you're gonna nail this.

Before you stick them in a stockpot, slowly cook poultry bones in butter to give your gravy, stuffing, and other dishes a poultry-rich boost.

This lusciously thick, flavorful, and full-bodied rice porridge gets its texture from both the rice’s starches and the gelatin from chicken bones.

What would you do for an anytime treat that speeds past the nostalgic frozen dessert which inspired it? First things first: Make them. Second things second: Love them.

To find the best almond extract, we taste-tested 14 different options—which included organic, conventional, and artificially flavored extracts—and even an almond emulsion.