Deep-frying. Wood-smoking. Sous vide. The mind-numbing number of suggestions for mining flavor from the typically unforgiving Thanksgiving bird have proliferated in recent years. This year, leave them all behind.

The easiest way to add tons of flavor to your Thanksgiving turkey is to get under its skin. Literally. Rubbing a blend of herbs and spices both over and under the skin of the bird just before roasting imparts tons of flavor.

Serving a healthful Thanksgiving dinner doesn't have to mean giving up pumpkin pie or sweet potatoes. It does, however, involve making some trade-offs.

There is something to be said for the "splurt" sound made when dumping a can of cranberry sauce into a serving bowl.

Since antiquity, goji berries have been prescribed to protect the liver, promote eyesight, enhance fertility and sexual function, boost the immune system, improve circulation, and increase longevity. Today, they're a prime example of the medicinal clash between East and West.

Roughly translated, pâte (pronounced POT) is French for "paste" and refers to clay for pottery.

PARAMUS, N.J. - Each week the servicemen show up to listen to big band music, nibble on salty snacks, flirt with nurses and gather with comrades over complimentary cocktails. It's not a bar or a mess tent where they gather - it's the New Jersey Veterans Memorial Home in Paramus.

VASSALBORO, Maine -- The owner of a topless coffee shop destroyed by an arson fire wants to reopen in the small central Maine town of Vassalboro.

Small Bites is a listing of dining- and drinking-related events. Send your information to ryan.wehmeyer@augustachronicle.com.

Also known as celery root or knob celery, celeriac is a spherical root with rough brown skin, a dense, cream-colored interior, and thin curly shoots that make it look as though it's having a bad hair day.

For physician Jeffrey Hertzberg and baker Zoe Francois, the journey to no-knead bread began innocently enough.

These simple but well-seasoned lamb chops are a weeknight kitchen dream. They are packed with flavor thanks to a quick toasting of cumin seeds and peppercorns used for the rub.

A late bloomer in the development of grains, oats were first cultivated around 1000 B.C. Gourmands of classical times were not impressed, and so dismissed them as animal fodder.