If you’re a cook and a food enthusiast, you’ve probably had a moment where you’ve found yourself talking excitedly, at high volume and pitch, about a new recipe or a food you just went crazy for. Food, after all, is a source of pleasure and fun as well as necessary sustenance. But our excitement about things we love — whether it’s healthy cooking, perfecting French macarons, or sourcing just the right ingredients — can come off as snobbery to people who don’t share our particular passions. So, what’s a good way to talk about the food we love (or dislike) without sounding like a jerk?

I asked a handful of my favorite food writers and editors, including Kat Kinsman, Francis Lam, and Adam Roberts — The Amateur Gourmet himself — to weigh in and tell me how they geek out over food without sounding like a snob.

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Slice a lemon in half to squeeze it, and all too often you’re left with barely a trickle of juice. If you need some assistance, look to the microwave to cut you a break.

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Pinot Noir is a Thanksgiving dinner staple, and for good reason. Reliable and versatile, this red brings wild berry and cherry flavors to the party, often tinged with campfire smoke and hints of vanilla. And while there are myriad versions ranging from super-delicate to more fruity and lush, it’s a natural with white meat — not to mention conveniently available in every wine shop.

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It’s almost time for the meal we’ve been waiting for. Thanksgiving dinner! Picture this: You’ve just taken a seat at the table next to your loved ones (fine, with a few liked ones) and have a full glass of wine. What’s the first thing you reach for from the cornucopia of deliciousness?

Your first choice actually says a lot about you. Think about what you go for, then read on to see what it means about your personality.

<p><a href=’http://www.thekitchn.com/the-thanksgiving-side-dish-personality-quiz-what-does-your-favorite-thanksgiving-side-say-about-you-237536′><strong>READ MORE »</strong></a></p>

It’s been nearly five years since Good Eats went off the air. Five whole years filled with other food TV shows trying to make up the difference and frankly just not making the cut. That’s why when Alton Brown hinted at its return a couple weeks ago on Instagram, the internet collectively started freaking out. This past weekend Brown posted an hour-long Facebook video explaining what his new “internet venture” is all about.

<p><a href=’http://www.thekitchn.com/is-alton-browns-good-eats-really-coming-back-238331′><strong>READ MORE »</strong></a></p>

Cider (the hard stuff) is finally making a home for itself in the United States — and on the Thanksgiving table. Beyond tasting great, dry cider satisfies the trio of Thanksgiving drink requirements: it’s inexpensive; it’s low-alcohol; and it pairs magically with everything from marshmallow sweet potatoes to cornbread stuffing.

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It’s become as traditional as trick-or-treating: Every fall, it seems, newscasters somberly warn us about the coming pumpkin shortage, urging us to stock up before the ransacking of supermarket shelves.

Then, we rush to the store, only to see an end-cap display overflowing with canned pumpkin. What gives?

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What are apple dumplings? Think of them as bite-sized versions of apple pie (only better), with all the goodness of a flaky crust and gooey apple filling. Many are made with whole apples, but the ones I’m hooked on are made with diced apples, which make them super easy to eat. I love picking some up from a local farm stand as a treat for my family and, no matter what, I always eat one straight away. They’re that good! And because they’re so small, I can eat another one (or two) later and not feel guilty.

Although apple dumplings have become synonymous with the Pennsylvania Dutch, they feel right at home in the Catskills and the Hudson Valley, especially since we’re surrounded by orchards on all sides. These areas were settled by the Dutch, too, who likely used fattened milk and flour pastry to enclose apples and raisins, sweetened with sugar, as a breakfast item or dessert.

<p><a href=’http://www.thekitchn.com/recipe-catskills-apple-dumplings-237967′><strong>READ MORE »</strong></a></p>

Vacation Rental: Haviland House in Hudson, New York
Sleeps: Up to 6 guests
Price: Starting at $450 per night; 3-night minimum
Why We Wanna Cook Here: Look at those dreamy windows!

When we travel we believe in staying in real homes as much as we can; to really taste a place means cooking local food in a local’s kitchen. And if you’re traveling to the Catskills (check out our Bite-Sized Guide to the Catskills) here’s a vacation rental to love.

What’s not to love about this chic country kitchen in a historic row home in Hudson, New York? From the French windows flooding the space with morning light to a spice drawer that would make Marie Kondo proud, not to mention a Miele dishwasher — and you know how we feel about Miele — this is a place that inspires culinary greatness.

Or, at the very least, a good cheese plate, provisioned with our favorite upstate triple creme and crusty bread from the bakery down the road.

<p><a href=’http://www.thekitchn.com/we-wanna-cook-here-a-dreamy-rowhouse-in-upstate-new-york-238110′><strong>READ MORE »</strong></a></p>

Who: Hannah Black and Carla Perez-Gallardo, owners and artist-chefs of Lil Deb’s Oasis
Where: Hudson, New York

Hannah Black is one half of the duo behind Lil Deb’s Oasis, a vibrant-hued, neon-lit restaurant in Hudson, New York. She and her partner, Carla Perez-Gallardo, are both artists, rather than classically trained chefs, who arrived at food as an outlet for their creativity — and this fact is clear from the minute you step into their fanciful spot.

<p><a href=’http://www.thekitchn.com/in-the-kitchen-with-the-chef-owners-of-lil-debs-oasis-237700′><strong>READ MORE »</strong></a></p>