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When I ask fellow cooks about their favorite cookbooks of the last several years, there is one name that invariably comes up: Ottolenghi. Yotam Ottolenghi’s brand of Mediterranean, vegetable-forward cooking gained followers and fans at his London delis and restaurants, but it found an even wider and more avid audience through his books.

What makes Ottolenghi so special? Nearly any Ottolenghi recipe is very, very good to eat for lunch, and this recipe, for a rice and chicken salad, exemplifies that perfectly.

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Whether you just rolled out a flaky, homemade buttery pie crust, or took a store-bought one out of the freezer (no shame in that!), there’s one more crucial step before you pop that pie into the oven and wish it well: brushing the dough with a glaze. But which glaze gets you the result you want? What does whole egg do to create a burnished finish? Cream? Sugar?

We decided to test out a few popular glazes on pie dough strips and see how they make that pie crust pop!

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“Voting with your fork” is often a euphemism invoked to rally consumers to make food choices that impact a larger shift in the cultural paradigm of how our food is produced and marketed. What may have seemed like a lofty goal in the beginning — to effectively change the food system through our eating and purchasing habits — has caused numerous ripples in what were previously stagnant waters. Larger food brands are feeling the heat, while smaller, mission-driven brands with a focus on “health” are steadily reaching double-digit growth.

There is, however, one looming caveat to this growth.

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It’s Thanksgiving morning. Your turkey is still a solid brick of ice. Your entire extended family is arriving in less than three hours. Quick, what do you do? First of all, don’t panic — you have some options.

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Thanksgiving has come and gone, but we still have a month of entertaining to look forward to. December brings lots of opportunities to feed the people we love, from Christmas cookie baking to formal sit-down dinners, and everything in between. But what about feeding ourselves?

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Nestle Japan, which owns Purina Mon Petit brand cat food, wants to help you have the purrfect meal at home with your favorite feline friend. For a limited time only in Japan, you can register to have a professional chef cater a four-course meal for both you and your cat.

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I think channeling your inner-Julia is a good idea in general, but on Thanksgiving, it’s more necessary than ever. I mean, here’s this major holiday with all these fancy, labor-intensive dishes that most of us only ever cook once a year, plus there’s the added pressure of delivering this meal to a crowd of hungry and expectant friends and family. It’s enough to put even the most confident and composed cook on high alert.

This is why we need Julia. What do you think she’d tell us when faced with our most stressful Thanksgiving mishaps?

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Cooking the turkey for Thanksgiving dinner is an important task. If you fall behind schedule on the big day, don’t panic (we’ve all been there) — here are five smart ways to help your turkey cook faster, so you can get it on the table in time.

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In our opinion, a holiday table isn’t complete without a big basket of fluffy dinner rolls. How else are you going to sop up the last bits of gravy? These soft and airy sweet potato rolls are perfect for the job. They’re also very nearly foolproof, making them one less thing to worry about when planning the meal.

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