Forget store-bought stock—chefs share their must-have ingredient and preparation tips for a deeply flavorful gravy that ...

Turkey is the centerpiece of most Thanksgiving dinners, and while its size is more apt than that of a chicken to feed a crowd, it does tend to get dry. While cooking methods like brining or deep ...

Roast turkey, brushing with remaining garlic mixture halfway through and covering with foil if skin is browning too quickly, ...

“I’ve made Ina’s turkey recipe every year for ten years straight and it’s always a hit!” another said. Someone else wrote, “I did the make ahead turkey last time and it was the best! So easy to heat ...

Gravy lovers shouldn't fret too much when dousing their side dishes. Leah Kaufman, a nutritition expert, says, "It's not bad." However, she does recommend being mindful of how much flour is added, as ...

Once your turkey has been roasted and set aside to rest, place the roasting pan on your stovetop over a burner (or two). Add stock and bring to a simmer, scraping the bottom and sides of the pan with ...

We know that sinking feeling: you whisk the gravy, and it comes out either runny and pale or full of undissolved lumps. Don’t panic!

I love making gravy from scratch as it’s unbeatable over a freshly baked potato or fluffy mashed potatoes. But sometimes, store-bought gravy is the way to go, especially when you don’t have turkey or ...

It’ll all be gravy with these expert tips. Lisa Futterman is a food, dining, spirits, beverage, and travel writer. She has cooked professionally for her entire career, teaching and creating curriculum ...