If you've been wondering what to get your sassy best friend who cracks the raunchiest jokes at the party and cooks fabulous meals in her spare time, look no further. Fifty Shades of Chicken is a spoof on the best-selling novel Fifty Shades of Gray that replaces heroine Anastasia Steele with a big-breasted chicken and Christian Grey with the strong and competent hands of a very handsome chef. Yup, this cookbook definitely takes "hot and sultry" to a whole new level. More

On Tuesday a new study from Consumer Reports on raw pork chops and ground pork found that 69 percent of the samples tested were contaminated with Yersinia enterocolitica, a lesser-known yet no less serious foodborne pathogen. More

The term "succulent" was invented for duck breasts. There's really no other way to describe the incredible richness of the meat with that crispy skin that dissolves against your tongue. For a big celebration dinner like Christmas or an upcoming anniversary, duck should definitely be on the menu. More

Oh my goodness, I am only going to say this once. I am so freakin' glad Thanksgiving is over. Why might you ask? Because five days in San Francisco, Marin County, and beyond have really done a number on my waistline me.

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When you cook a 22-pound turkey for Thanksgiving, leftovers are inevitable. The first round is devoured in a midnight dash to the fridge (straight from the Tupperware, no silverware required.) And then there's Friday's long-awaited turkey-cranberry panino, with a pile of green bean casserole on the side. Heaven. But my favorite meal of all—besides the main event, of course—is turkey noodle casserole. More

Whether you're planning a low-key holiday meal or sneaking in a midweek dinner date amid other holiday plans, put these tender pork chops glazed with brown sugar on your list. It's one of those dishes that is so easy and so simple, and yet feels like a special feast all its own. More

Anyone else here think that the stuffing is the best part of Thanksgiving dinner? I love its mix of textures and flavors — crunchy roasted nuts with soft broth-soaked bread and chewy morsels of spiced sausage. Oh mama, that's good stuff! As the self-designated stuffing-maker in our house, I've tweaked and tested my recipe over the years until finally settling on this one easy method. More

I am a huge, huge fan of boneless skinless chicken thighs. They are inexpensive, tasty, and easy to cook. In fact, I find it difficult to mess up chicken thighs. They are just dark enough to stay tender, but not so dark as to put off people who prefer white meat. In the summer I grill these babies every week, especially when I have a big table of people to feed. Everyone who eats regularly at my house has eaten chicken thighs! But in the winter, when I don't feel like stepping outside to the grill, I bake the meat, and it's easy as 1-2-3. Here's what I do. More

Q: Whenever I make chicken soup or need to put chicken of any kind into a soup, the broth gets scummy or has floaties in it from the chicken — help! I just want to make a beautiful clear soup with chicken in it!

Sent by Bethany More

When cooked properly, tough cuts of meat like beef shank and pork shoulder transform into fork-tender meat swimming in a rich braising sauce. How does this magic happen — and how long does it take to get there? America's Test Kitchen ran some tests that make it clear why tough meat tastes best when its braising liquid is full of gelatin. More