Our roast turkey technique guarantees moist, flavorful meat and bronzed skin—a true holiday table centerpiece. Finish the meal with a slice of our perfect pumpkin pie.
Roasting a whole turkey is a race to keep the white meat from drying out while the dark meat cooks through. So who says you have to roast it whole?
Cinnamon used to be the most basic spice in your cupboard. Now it’s gone upscale. So will a fancy brand from Vietnam costing $8 an ounce actually make baked goods taste better?
The best thing about pumpkin pie shouldn't be that you only have to eat it once a year. If any Thanksgiving tradition deserves a fresh approach, it’s this one.
© 2018 America's Test Kitchen. All rights reserved.
Learn real cooking skills from your favorite food experts
The iconic magazine that investigates how and why recipes work
American classics, everyday favorites, and the stories behind them
Experts teach 200+ online courses for home cooks at every skill level