Gabriella Vigoreaux

Bet we can convince you (and make your next batch far tastier than can imagine).

Imagine a world where you could eat something different for dinner every night of the week without having to start a meal from scratch each time. The key to this wonderful existence? Your freezer.

Of course there are shortcuts, cheater's gravy, and the like, but if you are planning on making serious gravy from scratch, let us be your guide. Here art the essential rules for perfect gravy, every time.

Let's be honest: Mashed potatoes can be watery, not fluffy enough, too dry, not seasoned properly, or just plain blah. Master the rules of perfect mashed potatoes now, and you'll ensure that they're at their buttery, fluffy best on your Thanksgiving table.

Feeding a crowd on the cheap might not be a new challenge, but it's one everyone wrestles with. A good old-fashioned potluck always seems like the easiest answer, but beware: It often ends in a random, unorganized menu that consists entirely of salad and cookies. There is a better way.

Under the watchful eye of NYC tequila guru Jason Silverman, we sipped our way through 21 blanco and reposado tequilas, and we did it all for you.

These New Mexican chiles range from mild to spicy, but no matter their heat level, they trigger full-on obsession in their fans. It's time for you to be one of them

A lasagna engineered to be easy enough for a weeknight, but delicious enough for a Sunday dinner party.

Hatch chiles are worthy of your obsession.