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  • How to Make and Store All Your Thanksgiving Pies Ahead of Time

    How to Make and Store All Your Thanksgiving Pies Ahead of Time

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    We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

    Making your Thanksgiving pies ahead of time can be a lifesaver when it’s crunch time in the moments leading up to the holiday dinner, but there’s a right and a wrong way to do it. Whether you’re making an apple pie or pumpkin pie, there’s a few things you can do to ensure they’re as delicious as possible on Thanksgiving day. Here’s exactly what you need to know to prep and store your holidays pie in advance.

    Fruit pies, like apple or pear, can be made ahead and stored a few different ways. You can either freeze them unbaked or baked for up to three months. Here are the details:

    How to Freeze Fruit-Based Pies Months Ahead

    How to Bake a Fruit Pie After Freezing

    How to Make a Fruit Pie a Few Days in Advance

    Want to avoid the freezer all together? You can bake a fruit-based pie a few days in advance as long as it’s stored properly.

    Custard or Nut-Based Pies

    The make-ahead rule for freezing custard or nut-based pies are a bit more strict. This includes pies like pumpkin, sweet potato, and pecan. Avoid freezing custard or nut-based pies unbaked because the uncooked egg filling can curdle when it’s thawed. These pies freeze successfully after they’ve been baked — but for no more than one month.

    How to Freeze Custard and Nut-Based Pies a Month Ahead

    How to Make a Custard Pie a Few Days in Advance

    You can skip the freezer and bake your custard pie a couple of days in advance. Loosely covered with plastic wrap or aluminum foil, you can store your pie in the fridge for up to four days.

    Thanksgiving Pies to Make Ahead Now

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    Sheela Prakash

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  • Everything You Need to Know About Black “Silkie” Chickens

    Everything You Need to Know About Black “Silkie” Chickens

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    What Is Black Chicken?

    Black chicken is a variety of chicken known as a Silkie chicken. These Silkie chickens have black flesh and bones and white feathers. Silkie chickens are frequently seen in China, India, and Southeast Asia. Black chickens are slightly gamier in flavor compared to the more common varieties of chickens because they are typically free-range.

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    Faith Durand

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  • I Tested 10 Chef’s Knives That Are $25 or Less — This One Was Amazing

    I Tested 10 Chef’s Knives That Are $25 or Less — This One Was Amazing

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    We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

    As a former professional chef and a long-time equipment tester, I have an arsenal of kitchen knives of all kinds, brands, and price points. And I have to admit: I’m partial to ones that cost upwards of $100. So, when I tested chef’s knives that sell for $25 or less, my main concern was that I wasn’t going to like any of them. Turns out, I liked three of them — and would even go as far as to say I loved one of them.

    I rounded up a sampling of 10 inexpensive knives from popular and reputable manufacturers, and put them to the test: slicing ripe tomatoes, chopping onion, mincing garlic, fileting steak, and more! Here are the ones I liked best.

    Do you have an inexpensive chef’s knife that you love? Tell us about it in the comments below.

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    Sharon Franke

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  • 74 Sweet Potato Recipes That Will Make You Fall Even Harder for the Vegetable

    74 Sweet Potato Recipes That Will Make You Fall Even Harder for the Vegetable

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    We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

    There’s a whole lot to love about sweet potatoes, but best of all is the sheer versatility that comes with these humble spuds. Sure, you can bake them whole, roast cubes or crispy fries, and even toss them on the grill, but those classics just scratch the surface. What I’m trying to say is, there are a lot of ways to get sweet potatoes on the table from morning through night, as a crowd-pleasing side, the main course, or even dessert.

    When choosing sweet potatoes, go for medium-sized tubers with unmottled, unbroken skin. If it’s soft or rubbery, or if the skin is wrinkled, then it’s no longer fresh and not worth buying. And while they’re quite similar, there is a difference between yams and sweet potatoes.

    Ready for some inspiration? We’re sharing 74 of our best sweet potato recipes.

    Basic Sweet Potato Recipes

    Even if you’ve made roasted, baked, or grilled sweet potatoes so many times you’ve lost count, you might still need to check the recipe for the oven temp or cook time. We get it — us, too.

    Sweet Potato Breakfast Recipes

    Whether you stuff one with yogurt and crunchy things, bake it into a hash, or transform it into pancakes, sweet potatoes make an amazing breakfast.

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    Sweet Morning Potato

    Stuffed a baked sweet potato with your favorite yogurt, a drizzle of maple syrup and shower of toasted nuts or granola and you’ve got an A+ breakfast.

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    Sweet Potato Soup, Stew, and Chili

    Craving something warm and cozy? This lineup offers lots of inspiration for transforming sweet potatoes into a pot of soup, stew, or chili.

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    Sweet Potato Soup

    This blended soup is velvety and deep from the backbone of roasted sweet potato, warm from the addition of cinnamon and garam masala, and gently spiced with fresh ginger and crushed red pepper.

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    3 / 10

    Vegan Sweet Potato Chowder

    This vegan sweet potato chowder delivers everything you want in a warm fall soup. It has a velvety broth laced with seasonal spices, like sage and paprika, and chunks of tender root vegetables.

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    7 / 10

    Sweet Potato Curry

    Hearty chickpeas and sweet potatoes join forces for a weeknight curry that’s swimming in a creamy coconut milk broth that’s rich with Thai red chili paste and spicy ginger.

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    Sweet Potato Side Dishes

    A basic roasted or baked sweet potato side is timeless, but for those nights you crave something a little more, these recipes have you covered.

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    Sweet Potato Salad

    The classic potato salad is a staple of summertime meals and picnics, so why not lighten things up a bit and try this version of sweet potato salad.

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    Sweet Potato Casseroles

    Sweet potato casserole might immediately make you think of the version topped with marshmallows. Beyond that classic side, though, sweet potatoes are a topping for a riff on shepherd’s pie or in an enchilada-inspired dinner casserole.

    5 / 8

    Scalloped Sweet Potatoes

    You’ll find all the usual suspects, like butter, cream, and a shower of nutty Gruyere cheese, plus a sprinkle of fresh thyme and nutmeg to balance the sweet potatoes.

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    8 / 8

    Sweet Potato Casserole

    With a fluffy, just-sweet-enough filling and crackly streusel topping that’ll remind you of candied nuts, this sweet potato casserole will become an instant classic on your Thanksgiving table.

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    Sweet Potato Dinner Recipes

    Hearty sweet potatoes can play more than just a supporting role on the dinner plate — they can also be the star of a wholesome dinner.

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    Sweet Potato Fajitas

    These fajitas have roasted sweet potatoes seasoned with cumin and smoked paprika. Stuff them into tortillas and drizzle with a tangy crema.

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    10 / 14

    Sweet Potato Smash

    Twice baked and tossed in miso brown butter, this dish, from Chef Camilla Marcus, is an elevated take on the classic holiday dish we all know and love.

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    13 / 14

    Sweet Potato Curry

    Hearty chickpeas and sweet potatoes join forces for a weeknight curry that’s swimming in a creamy coconut milk broth that’s rich with Thai red chili paste and spicy ginger.

    Go to Recipe

    Sweet Potato Dessert Recipes

    Just like the name implies, sweet potatoes come packed with a natural sweetness and creamy texture that makes them a natural fit for pie, cakes, and even an indulgent chocolate frosting.

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    Sweet Potato Cheesecake

    Sweet potato cheesecake features a buttery graham cracker crust and is finished with a lightly-sweetened whipped sour cream topping. The dessert would be a lovely addition to any Thanksgiving table.

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    4 / 8

    “New School” Sweet Potato Pie

    This sweet potato pie is a twist on the traditional Thanksgiving recipe. It includes a couple variations: a baked sweet potato pie recipe (with homemade crust), or a crustless custard recipe.

    Go to Recipe

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    Kelli Foster

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  • The Easy Secret to the Best-Ever BBQ Chicken

    The Easy Secret to the Best-Ever BBQ Chicken

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    Meghan Splawn

    Meghan was the Food Editor for Kitchn’s Skills content. She’s a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown’s culinary team. She co-hosts a weekly podcast about food and family called Didn’t I Just Feed You.

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    Meghan Splawn

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  • What’s Actually in Your Canned Pumpkin Purée?

    What’s Actually in Your Canned Pumpkin Purée?

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    What is Pumpkin Purée?

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    Kelli Foster

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  • This Is the Only Martini Recipe You’ll Ever Need

    This Is the Only Martini Recipe You’ll Ever Need

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    Crafting a great one at home can make you feel as classy and sophisticated as they come.

    Makes1 cocktail

    We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

    A Martini is one of the most iconic and classic cocktails around. It’s also one that not a lot of people agree on when it comes to making it the best way. Gin or vodka? Stirred or shaken? Ice shards or double strained? Lemon twist or olives? Blue cheese stuffed? Dirty?

    Point being, how you like your Martini is probably different than how your aunt likes hers. Despite this, you and your aunt can both agree that crafting a great Martini at home can make you feel as classy and sophisticated as they come!

    Because there are so many options, it’s always good to start with the tried-and-true classic recipe for a Martini before you get to customizing your own (espresso martinis, anyone?). As we dive into the recipe, let’s take a look at how such an elegant two-ingredient cocktail can have so many people divided.

    A classic Martini calls for gin. Some people love it, while others feel like drinking gin is like biting into a pine cone. Gin is full of botanical flavors, most of which are juniper-forward. It’s like the friend who’s always wearing a bright, funky-colored shirt and despite how you feel about it, it just works. Gin works because it pairs really well with the herbal qualities of dry vermouth, the next key ingredient in a classic Martini. If you’re going the gin route, I recommend using something high-quality. Some common ones are Beefeater, Plymouth Gin, Tanqueray, or Hendrick’s.

    In the other camp, we have vodka. It’s a neutral spirit that tends to take a little bit of a beating amongst cocktail enthusiasts for being flavorless. Yet, it’s smooth and a lot of people prefer it over gin. If you like vodka, I recommend purchasing a premium bottle like a Belvedere or Ketel One. Don’t skimp on ingredients here because every drop matters. I’d say $25 to $35 is a great price range for a quality bottle.

    Who Is This Dry Vermouth Character?

    The second ingredient in a Martini is dry vermouth. It’s a type of fortified wine, blended and infused with different herbs and botanicals. Use a quality, well-preserved bottle of vermouth. By well-preserved I mean refrigerated after it’s opened. It’s still a wine and begins to oxidize after opening, so be sure you keep it cold. There’s nothing worse than a left-out bottle of vermouth that has turned to vinegar. Not tasty. A recommended bottle of dry vermouth is Noilly Prat or Dolin.

    Stirred or Shaken? (I’m Looking at You, James Bond.)

    By rule of thumb, if your cocktail contains only booze, then you stir. By this rule, a Martini should be stirred. James Bond would probably disagree. On any other day I wouldn’t fight him, but on this matter I advise you to stir your Martini, especially when going with gin. Shaking can “bruise” the gin and mask the botanicals you want to taste.

    Want an Ice-Cold Martini?

    The reason people shake their Martini is because they don’t feel stirring the cocktail yields a cold-enough martini. If you want your cocktail arctic cold with ice shards floating on top, shake it.

    A martini should always be served up in a chilled glass, but the garnish you use is up to preference. Squeeze the back of a lemon peel over the glass to release the lemon oils into the martini, then rub the peel around the rim of the glass. This enhances the aroma and brings a fresh zest to it. Either drop the lemon peel in, or discard and garnish with several fresh olives.

    Most importantly, drink your martini pinky up because now you’re fancy!

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    Elliott Clark

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  • The One Step You Should Never Skip When Making Pie

    The One Step You Should Never Skip When Making Pie

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    What To Know About Blind Baking Pie Crust

    To blind bake pie crust, prick the crust all over with the tines of a fork and line the unbaked pie crust with aluminum foil, or line the crust with parchment paper or aluminum foil then add pie weights.

    Bake the crust until the edges are golden, then remove the parchment paper, foil, or weights, and continue to bake the crust on its own until dry and flaky, but still pale for a partially cooked crust, or until a light golden brown for a fully cooked crust.

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    Emma Christensen

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  • The Real Reason Why Kettle Chips Are the Superior Potato Chip

    The Real Reason Why Kettle Chips Are the Superior Potato Chip

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    What makes a kettle chip a “kettle chip” as opposed to any other kind of chip? This was the core of a debate that took place in our house over the weekend. The primary difference between regular chips and kettle chips is the processing method. Regular chips are continually cooked at a steady temperature all at once whereas kettle chips are cooked in batches. Kettle chips are also usually cut thicker than regular potato chips, which makes them crunchier.
    READ MORE…

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    Emma Christensen

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