At chef Dan Barber’s Blue Hill Farm, Thanksgiving dinner is made from locally grown ingredients and served with a big helping of tradition.

Three passionate amateur cooks. Twelve ambitious holiday recipes. And one very discerning referee.

Cooking-themed theater productions are all the rage, but nothing compares to the drama of a bustling open kitchen at a real restaurant. Plus, you get to eat the props.

Who needs a flu shot when you’ve got world-class chicken soup?

In pre-Prohibition days, a cocktail, by definition, was not a cocktail if it didn’t contain bitters.

On Sunday, treat your mother to a special brunch or dinner. Just remember to say that her cooking is better.

Chewy or crisp, fat or thin, vegan or gluten-free—the modern chocolate-chip cookie comes in enough shapes and styles for everyone—even that rarest of species, the white-chocolate lover. Homemade might be best, but these blue-chip specimens come close.

We might be living in a culinary capital, but that doesn’t mean the provinces have nothing to offer. We’ve surfed the Web to find edible gifts delicious enough to impress the most jaded New Yorker: Tennessee’s answer to Caspian caviar. A proper English pudding from L.A. Port-steeped proof that fabulous fruitcake isn’t an oxymoron. As for Chicago deep-dish—don’t knock it until you’ve tried it.

Three May benefits to help develop the budding gourmet’s taste buds.

They might not be kosher, but these no-fuss Passover dinners can easily become a new tradition.