Expert Advice

And yes, "frozen pulled pork" is a thing. A very good thing.

In pie prep as in many life activities, the freezer is your friend.

Roasted veggies, protein-packed ricotta, and filling grains bring that bowl of greens into winter territory.

And with these two tricks, you can make homemade brownies taste almost as good.

But did it ever leave? Plus: malnutrition in the nation's "salad bowl."

Dill-pickle-chip chicken? Salt-and-vinegar-chip chicken? Japanese-shrimp-chip chicken? The possibilities are as wide as the snack aisle.

(And no, we're not talking about unbuttoning your pants.)

Or, at the very least, less painful.

The first step is admitting you have a problem.

And make short ribs with it. Recommended soundtrack: Jerry Lee Lewis's "Drinkin' Wine, Spo-Dee-O-Dee."

Rule number one: no unsolicited appetizers.

No time to thaw? No problem. Just stick that baby right in the oven.

Forget about underbaking. This simple ingredient swap guarantees soft cookies every time.

The tale of an oven set to 400 degrees—give or take 30.

Brining sucks, basting sucks, actually turkey also kind of sucks, and nobody agrees on cranberry sauce either: we present a cornucopia of Epi staffers' most deeply held Thanksgiving opinions.

Time to set your clocks forward on Thanksgiving dinner.

Plus: Minnesotans meet around meat pies.