By AMERICA’S TEST KITCHEN Cornbread and sausage stuffing is a compelling alternative to the usual bread-based dish. But the recipes we tried all called for store-bought cornbread, which had a fluffy texture that resulted in mushy stuffing. We’d have to make the cornbread from ...

By AMERICA’S TEST KITCHEN Unless you have access to multiple ovens, only a very large turkey will do when you’ve got a crowd coming to dinner. But finding a container large enough to brine a gargantuan bird can be tricky, and turning the bird in the oven (our usual method for evenly ...

By KATIE WORKMAN Associated Press If you know anything about Texas chili, then you know for certain the one thing that is NOT in this recipe. If you have just yelled “BEANS!”, then you are correct (and you knew you were correct and did not need me to tell you, thank you very ...

MARQUETTE — The Marquette Food Co-op hosted its first ever Co-op Sweep competition at its Washington Street storefront this week. Contestants Katie LeClair and Nathan Mapes cruised the aisles for two minutes Tuesday afternoon searching for items to fill their carts that totaled as close to ...

By AMERICA’S TEST KITCHEN Despite its status as a classic comfort food, there‘s nothing comforting about the many steps and piles of dirty dishes that shepherd‘s pie usually requires. Using the cast-iron skillet as our sauteing, baking, and serving pan streamlined the process. We ...

KINGSFORD — 51st State Brewing Company has been welcomed with open arms since opening in January, even receiving recognition at the state level for being the first brewery in the Kingsford area. What began as a retirement homebrewing hobby for Jeff Brickley, ventured into a thriving ...