Sam Sifton, Assistant Managing Editor at The New York Times and author of "Thanksgiving: How to Cook It Well," teams up with Lesley Stockton, Wirecutter's senior kitchen writer, to share their Thanksgiving wisdom. They dive into tips for menu planning, essential kitchen gear, and strategies for a stress-free celebration. From the significance of family traditions to must-have tools like sharp knives and thermometers, they make cooking turkey a breeze. Plus, discover great wine pairings and quirky pre-meal traditions!

Lesley Stockton, a Wirecutter staff writer with a rich background in professional kitchens, dives into the buttery world of cooking and baking. She shares insights on selecting the best butters for various culinary uses and reveals fascinating differences between grass-fed and grain-fed varieties. The conversation includes a fun taste test of 17 different butters, emphasizing how quality impacts flavor and texture, especially in beloved desserts like pie. Lesley also provides holiday baking tips and explores the rise of vegan butter alternatives.