Today, pre-Thanksgiving hysteria moves from the bird to the dessert. In The Times, Melissa Clark obsessively tests pie crust methods to conclude, at least for now, that a little duck fat makes the ...

At the dawn of the 20th century, observant Jewish women made pie crusts and other pastries using rendered chicken fat as shortening! They actually fried chicken skins until yellow fat oozed into the ...

Thanksgiving is a time for gathering with friends and family to eat, and pie is especially important. Millions of Americans celebrate Thanksgiving, and according to one survey, more than one-third of ...