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Farmer Craig Haney and magazine food editor Gabrielle Langholtz discuss raising and roasting turkeys. Get the low-down on what kind of bird to choose and how to keep it moist and delicious.

The creator of the vegan, gluten-free energy Bum Bar seeks a bigger foothold in a crowded field.

I'm not a big soup fan, but I changed my mind after I made some mind-numbingly awesome roasted beet soup.

Chef Erica Wides explains why turnip greens should go on the stovetop, not the compost heap. Also, try her recipe for Sautéed Turnip Greens with Garlic and Anchovies here.

I'm still on the hunt for the perfect burger. Got any recommendations?

Every place has its food institutions, its "bests" (best pizza, best tacos, best cheesecake, best chicken feet). What are your food institutions? Tell us where you like to shop, and why ... especially if it's in Cleveland. 

Small and translucent green, Niagara grapes are a prized fall crop. Food bloggers Diana Pappas and Jamie Paxton talk about the history and uses of the New York grape. Also, try Paxton's recipe for Braised Chicken Thighs with Niagara Grapes, Shallots and Thyme here.

A regional candy and childhood favorite gets a makeover.

Journalist Eugenia Bone explains why you shouldn't eat raw mushrooms and why most truffle oil is fake. Also, try her recipe for porchini salt and porchini butter.

At Roman's Famous Meats and Seafood, an Eastern and Northern European specialty store in Honesdale, Penn., I expected to find spaetzle, flatbreads, herring and stollen.  

I didn't expect to find a little man made of marzipan, excreting a silvery paper coin.

The increasingly cold weather marks the changing of the tennis season — from outdoor to indoor playing.

The Brandenburger Pastry Bakery in Jeffersonville, NY has only been open since April, but it's already got loyal customers.

Farmer Lee Jones of The Chef's Garden grows 21 different types of heirloom sweet potatoes and explains why they don't need to peeled. Also, try the Smitten Kitchen's recipe for Sweet Potatoes with Pecans, Goat Cheese and Celery.

When Farmer Lee Jones comes to visit Last Chance Foods, he always brings half his farm's yield with him. As our topic this week was sweet potatoes, I wonder if he had to pay a heavy bag fee at the airport.

I wanted to make lamb this weekend, and I did. I made a leg of lamb, which would have turned out quite lovely if I hadn't overcooked it.

Overcooking would NOT have been a problem with my original lamb plan: a tagine, or Moroccan lamb stew, recipe courtesy of the now-defunct and much-missed Gourmet Magazine. But I had to change that plan after the butcher talked me out of the cut of meat I wanted.

Wandering back to the break room to get a cup of tea, I stopped to take a cucumber pickle break, courtesy of WQXR host Jeff Spurgeon.

The latest musings on food from All Things Considered host Amy Eddings. In this post, ruining a leg of lamb by leaving it in the oven a little too long.

Eels were a crucial food source for Native Americans and early colonists, according to author James Prosek. He discusses their mysterious life cycles and explains why eel is never served raw in this week's episode of Last Chance Foods.

A visit to the Italian imported food emporium, Eataly, is disorienting only for the sheer, 5,000 square-foot size of the shopping hall. Otherwise, it's filled with a lot of familiar products. Cookies. Candies. Canned and fresh fish. Pasta. Soda. And cappuccino and gelato, which are now thoroughly familiar to American palates. And then my gaze fell upon a little jar of walnut sauce.

Worlds collided for me when I met Eldad Zvulen, the top pro at the new Vanderbilt Tennis Club in Grand Central Terminal. Yes, there's a tennis court at the renowned landmark train terminal. There's also a tennis teaching professional who knows his hummus.