What to Do the Week of Thanksgiving

It's the final countdown.

By Claire LowerNovember 22, 2026

What to Do the Week Before Thanksgiving

Turkey Day draws closer.

By Claire LowerNovember 16, 2026

Holiday Show

Christopher Kimball shows the perfect Glazed Guinness Gingerbread, and two more holiday recipes.

Mexican Pork en Adobo

This is our adaptation of the cuche en adobo, or pork in adobo, that we learned to make in Oaxaca from chef Thalía Barrios García of La Cocina de Humo and Levadura de Olla. Adobo is defined by a tanginess that contrasts against the earthiness and spic

By Haley LaubeNovember 13, 2026

Madhur Jaffrey: Sucking Mangoes and Chewing Bones

Madhur Jaffrey joins us and shares stories from her career as a film and food star.

Jacques Pépin: Teenage Chef, 100 Paris Kitchens, and Cooking for the President (Chapter 1)

In the first chapter of our special three-part documentary series on Jacques Pépin, we tell the story of how it all began.

How to Make Good Gravy

It's arguably the most important thing on the table.

By Matthew CardNovember 9, 2026

Turkey Gravy

This basic gravy is thickened with a roux cooked to the color of peanut butter, yielding a sauce with a richer, toastier flavor than if made with a standard blond roux. Homemade turkey broth makes the best gravy, of course, but store-bought low-sodium

By Courtney HillNovember 9, 2026

What to Do Two Weeks Before Thanksgiving

It is time to clean the fridge.

By Claire LowerNovember 9, 2026

Magic Cake & High-Hat Biscuits

Christopher Kimball sets out to make his ultimate recipe for Buttermilk Biscuits.

Milk Street's Ultimate Guide to Mashed Potatoes

Whether you like them fluffy, smooth, creamy or herb-infused, we have the mash for you.

By Matthew CardNovember 6, 2026

Jacques Pépin's Untold Stories: The Mob, The President, and Fast Food

Today, Jacques Pépin shares some of his best untold stories.