Shahir Massoud, chef and author of Eat, Habibi, Eat!, makes turkey feteer in his home kitchen. This savory Egyptian pastry is ...

Archaeologists in Turkey discovered a Bronze Age loaf of bread in 2024, offering insight into ancient baking practices and ...

Turkish vendors often perform playful tricks while serving ice cream to customers, but this key ingredient is what prevents ...

Walmart says this year will bring even bigger savings and a more seamless shopping experience. Shoppers can expect up to 60% ...

Food bloggers say Google’s AI summaries are replacing their real, tested recipes with inaccurate instructions, causing major ...

Every family has a Thanksgiving origin story. Some begin with a grandmother’s battered recipe card, others with a shaky first ...

From New York Times Cooking: Roasting a spatchcocked turkey in a very hot oven, then reheating at a more moderate temperature is the key to success in this make-ahead recipe. The spatchcocked turkey ...

Dry-rubbed or wet-brined? Deep-fried or spatchcocked? The annual Thanksgiving debate over how to best prepare and cook a turkey has commenced. Our food team has been through this discussion before.

This recipe yields a plump and regal turkey, with crisp, golden-brown skin and an aroma to match. Technique tip: If your roasting pan only fits sideways in the oven, turn the pan every hour so the ...

It’s been 10 years of TODAY Thanksgiving. Ten years of turkey-tenderizing tips. Ten years of side-dish surpremacy. Ten years of lumpy gravy fixes and burnt pie crust remedies. Ten years of the ...