California Roast Turkey

By Andrew Hunter

The biggest Thanksgiving challenge for most people is getting over the psychological hurdle of cooking the big bird. Whenever a cooking project intimidates me I think to myself that it’s only food and then, how hard can it be? I also do a little extra homework before starting, like reading cookbooks, searching for instructional photos and making sure I have all the right ingredients in place.

I thought I would share my favorite turkey recipe with you this year. I like it because the results are delicious and it has very detailed instructions from opening the turkey to basting it while roasting and making the gravy. Don’t let the length of the recipe intimidate you. Instead print it out, read it two or three times, organize your ingredients and equipment, and enjoy yourself in the kitchen…just make sure you chill an extra bottle of Gewürztraminer for the “chef’s cooking wine.”

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One or Two Bites (but not today)

By Lori Powell

The biggest food holiday is almost here. Ten family members will be arriving at my house in Pennsylvania next Wednesday so I am in countdown mode.

Don’t get me wrong. I am super- excited but the love of it is in the planning and details. Not only will they be here for the big feast day but they will also be lodging at my house for several days.

I feel like Robert Irvine in Dinner: Impossible times four days. Do I even have enough bath towels for 11 people (counting myself of course)?

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Make Your Dough Stretch

By Katie Barreira

Whether it’s from the freezer section at the supermarket or your local pizzeria, a ball of fresh pizza dough is easy to come by and makes the base of a fun and easy dinner. That is, if the dough behaves itself.

On the subject of dough stretching, our test kitchen director Tracey likes to tell the story of coaching her daughter through a “whose-kid-can-make- the-best-pizza” competition at a friend’s dinner party. With words that will be familiar to every parent, Tracey urged Margot to, “just stop touching it!” This hands-off approach paid off and Margot’s tender, evenly shaped pie took the cake.

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Must-Have Kitchen Tools

By Andrew Hunter

My “must have kitchen gadgets” are centered on citrus, which is my favorite ingredient. I love lemons, limes and oranges, and all their variations like Meyer lemons, key limes and blood oranges. The nuances in both the zest and the juice are delicious. The flavor of the zest is floral, while the juice is acidic. As most of us are trying to watch or reduce our weight, citrus is an ideal way to enhance flavor without added calories, fat or sodium.

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Tooling Around

By Sandy Hu

Just in time for holiday cooking, Special Fork is featuring Tool Week. For the entire week Special Fork Bloggers will be blogging about their favorite kitchen tools.

And we’d like to know which are your go-to tools.  Those of you who are our fans on Facebook will be eligible for a drawing of some cool kitchen tools especially selected by Special Fork (value: $75). And don't forget to let us know what your favorite tools are.

I love kitchen tools and my utensil drawers are chock-full of them But here are my go-to choices.

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