Matt Duckor

A boozy whiskey cocktail that's equal parts mezcal smoke and festive sweetness, thanks to a warm, spice-infused maple syrup.

Refrigerated resting is key to these burgers’ success. Air-chilling helps dry the burgers out slightly so they stick together in the skillet.

Use two arbol chiles for a hotter, slow-burning mousse.

This is a sambal-style hot sauce named after its creator, senior associate food editor Alison Roman.

Like the opposite of master cleanse, with a similar kick.

Use this spicy vodka in a Bloody Mary for extra kick.

Be sure to taste your jalapeños before you muddle them. They range far and wide on the heat scale.

Cherry Heering is a ruby-red Danish liqueur made from cherries, spices, and a neutral grain spirit. It adds cherry flavor and a mild sweetness, not a maraschino in sight.

In this turkey-spinach meatballs recipe, you brown them under the broiler instead of in the pan. It’s faster, neater, and big-batch friendly.

We like this Shirley Temple recipe with just ginger ale, but some versions use lemon-lime soda, or a combination of ginger ale and lemon-lime soda. No matter what, don't forget the cherry!

This will make more pulled pork than you’ll need, but who would be sad about that? Use the leftovers to make tacos, pulled pork sandwiches, pork stew—whatever your heart desires, really

Crispy, cheesy, bacon-y—they're an irresistible snack. So irresistible, in fact, that you may want to make a double batch of this potato skins recipe.

Browning and then braising whole legs for this turkey chili adds both body and flavor to the final product—so much better than the ground stuff.