I’m delighted to announce that you can now purchase a lovely printed version of Take Control of Thanksgiving Dinner. Thanks to our friends at Qoop, we’re now offering the print-on-demand edition—7 x 9 inches, with a Wire-O binding to lie flat on your kitchen counter and a laminated, color cover. The pages inside can be […]

Because we worked hard to get Take Control of Thanksgiving Dinner published in plenty of time for Thanksgiving in Canada, and included Canadian-friendly metric measurements, I take a keen interest in how Canadians will be celebrating the holiday today. To be sure, Canada doesn’t celebrate Thanksgiving on the same scale as the United States, and […]

When we make brownies, casseroles, or lasagna, I always want the corner pieces—I love the crispy texture of the caramelized edges. Problem is, there are only four corners. That need never be a problem again, thanks to the Baker’s Edge pan. The unique shape gives your baked goods eight corners, but more to the point, […]

After I wrote the first draft of Take Control of Thanksgiving Dinner, I invited some friends over for a test run, to see how well the instructions and timetable worked, and what needed to be modified. It went well, but I still learned a great deal and was able to make many improvements to the […]

I’m fond of silicone baking products, which are highly heat-resistant and yet have excellent flexibility. You can get everything from oven mitts to cookie sheet liners to baking molds made out of the stuff. But a relatively new product really intrigues me. The Food Loop looks something like a large plastic cable tie, but it’s […]

It’s the first day of autumn, which in the United States means just one thing: the Halloween shopping season! Normally I don’t like thinking about holidays too far in advance, but all summer long I’ve had my mind on another holiday: Thanksgiving. I spent much of the summer writing, testing, and revising my latest book, […]

In the process of working on Take Control of Thanksgiving Dinner, I mentioned the items you’ll have to remove from the inside of your fresh or frozen turkey: the neck and the giblets (heart, gizzard, and liver). These parts aren’t usually eaten, but they can be used to make an excellent gravy. I wanted to […]

As far back as I can remember, green beans were high on my “yuck” list. Yucky green beans took either of two forms. First was boiled: even if they started out fresh (canned and frozen were more usual), by the time they hit the table they’d had all the life boiled out of them and […]