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A&E >  Food

A science-backed tip to waste less food on Thanksgiving

It is a great irony of American life that we celebrate Thanksgiving – a holiday meant to commemorate a group of people who narrowly escaped starving to death – by wasting more food than on nearly any other day of the year.
A&E >  Food

How to stop making the same Thanksgiving mistakes every year

Thanksgiving is the ultimate food holiday. With it often comes a side of stress for the cook to make a beautiful, bountiful spread for their loved ones to enjoy. Whether you’re hosting your first Thanksgiving meal, are contributing a dish to the holiday feast or are a seasoned pro at putting on the entire production, it becomes easy to make mistakes that we normally wouldn’t if we let the pressure get to us.

A&E >  Cooking

This hearty turkey chili is the antidote to holiday leftovers fatigue

I love turkey on Thanksgiving. This might be why I’ve been tasked with developing our team’s holiday turkey recipe three of the past four years. But there’s only so much leftover turkey I can eat reheated with the rest of the sides or in a sandwich before I get tired of it. If I’m being honest, I’m usually already over Thanksgiving once I’m done preparing the bulk of the meal.
A&E >  Food

At $20 or less, these two cabernets could be your new fall favorites

The colder weather of fall calls for hearty foods and wines to match. This week we feature two affordably priced cabernets from California and Washington. And to help turn any day into a celebration - or to lead off your holiday toasts - we include a delightful bubbly from Sonoma County.
A&E >  Cooking

Community Cookbook: Being thankful on Thanksgiving Day

Mounds of food on the dinner table, Detroit Lions and Dallas Cowboys football on the television, boisterous children running about, grandpa asleep in his easy chair. These are some of the images many of us associate with Thanksgiving celebrations.
A&E >  Cooking

Let this fennel, celery and pear salad be a crisp foil to a rich meal

Food and lifestyle content creator Chadwick Boyd knew from about the age of 8 that Thanksgiving was his time to shine. His passion for cooking was clear back then when, as he helped his grandmother prepare the holiday meal, he began to see it as “the quintessential day to do what I love in a grander way.” Now, nearly five decades later, he has perfected the art of this feast.
A&E >  Food

Wait, NFL Players eat how many Uncrustables?

San Francisco 49ers quarterback Brock Purdy ate one at his locker before the Super Bowl. Andy Reid, the coach of the Kansas City Chiefs, once offered them to his players as a reward. Before practice, during training camp and in the halftime locker room, they are a favorite of players across the NFL, a touch of childhood wrapped in plastic.
A&E >  Food

Pizza beans on toast is comfort food when you need it quick

Before this week’s presidential election, before the coronavirus pandemic, before TikTok, before the long fight for marriage equality was won – join me as I zoom all the way back to the fall of 2014. That is when Deb Perelman, the recipe developer and writer behind Smitten Kitchen, one of the nicest places on the internet, brought a casserole dish of stewed beans covered in a blanket of melted cheese to a potluck.
A&E >  Cooking

You asked: Should I swap utensils when cooking meat?

Q: When cooking meat on the stovetop or grill, do I need to switch out my cooking utensil when the chicken is cooked before continuing the rest of the recipe? I have several recipes, such as stir-fries, that say to cook the chicken or other protein first in a skillet, then add the remaining ingredients. Since the spatula touched raw chicken, should I switch to a clean spatula before adding the other ingredients? Or should I make the switch after flipping the chicken but before touching it again to stir-fry?