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The traditional Thanksgiving leftovers sandwich adds starch to starch and places bread in the way of the holiday's main attractions. The Stuffing Sandwich solves these problems. Watch and enjoy!

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How do you get all the components of the classic Thanksgiving meal into your mouth at once, while maintaining flavor balance and structure? Eater Rebecca from Cleveland shares her strategy for a perfe

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We talk turkey cooking science with Kenji Lopez-Alt of Serious Eats and Thanksgiving for vegetarians with Slate's L.V. Anderson. Plus, how not to make dessert with Brooke Gladstone of On The Media.

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Vegetarians, this cornbread stuffing recipe from Slate's L.V. Anderson is for you.

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Everything went wrong when On the Media's Brooke Gladstone and I tried to cook her patented Thanksgiving dessert together. But despite the splatter on the walls, we had a blast and the food was great.

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Side dishes are great, but vegetarians need a large, time-consuming, centerpiece-worthy dish on Thanksgiving. Enter the Veggieducken. Watch this video to see how it's done.

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Make your inbox more delicious!



Get The Sporkful newsletter and you'll never miss a podcast, video, or recipe.



Our newsletter goes out every week or two. We'll never share your email address.

Food science guru Kenji Lopez-Alt shares the recipe for what he says is the absolute best way to cook a turkey. (We call this yoga position "downward facing bird.")

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Recently we did The Sporkful live on stage at WNYC's Greene Performance space for the first time ever, and it was a blast. Watch the whole show now!

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If cooking, hosting, guesting or eating at Thanksgiving has you stressed, The Sporkful is here to help, with assists from Mo Rocca, NY Times food editor Sam Sifton, and drinks maven Rosie Schaap.

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It is important to note that this dish does not have an anchovy flavor. Indeed, there is no reason ever to tell anyone who eats this dish that there are anchovies in it.

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When I hunker down for a Thanksgiving day in the kitchen, the first thing I like to do is pour myself a drink.

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