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Serve a Peruvian take on potato salad at your next cookout. Start with potatoes blended with oil and ají amarillo, and then layer with your favorite fillings.
Tami Hardeman shares her favorite Thanksgiving traditions, including how to make your side dishes shine and bring a bit of your every day to the table.
The chefs each show they've got some skin in the game with some excellent uses of epiderm in the appetizer round. One chef attempts the im-pasta-ble in the entree course. The chefs mustn't flake out over dried mashed potatoes and fennel in the dessert round.
This famous combination of spices is used to flavor desserts, particularly pumpkin pie, and chances are you already have all (or most) of the ingredients to make the mix yourself.