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• Revisiting Cheese Fondue from Our February/March 1965 Issue
• What Not to Put in Your Pumpkin; The Mystery of Freezing Hot Water, Solved
• Slushies for Grownups (Because They've Got Booze in Them)
• Brown Butter 101
• In Defense of the Workhorse Potato
• Chapter 4: The Sides
• Chapter 7: The Desserts
• How to Handle That Super-Expensive Truffle You Bought
• Chapter 8: The Menu
• Crisp up Your Thanksgiving Dressing
• Thanksgiving Dressing Recipes by Victoria Granof
• The Secret to Chef Clayton Miller's Farro? Pâté
• From Butternut Squash to Faux Pho, Soups to Make This Season
• How Readers Cooked Our Cider-Brined Pork Roast from October 2013 Cover
• Caramel Swirl Cheesecake
• Caramel-Layered Dark Chocolate Brownies
• Sweet Potatoes with Cuban-Style Beef Picadillo
• Portobello Mushrooms With White Beans and Prosciutto
• Bell Peppers with Shrimp and Coconut Rice
• Eggplant With Lentils and Goat Cheese
• Acorn Squash with Kale and Sausage
• Classic Caramel Sauce
• Perfect Pear Salad