Controversy over the practice of force-feeding ducks and geese has swelled along with their livers, which are served as foie gras. An option dubbed "ethical foie gras" relies on the natural gorging instincts of free-range geese in the fall and early winter and is available in limited quantities and for brief periods annually.
Hot-chocolate makers new for the season are reviewed here. A chocolatier weighs in, saying devices can lead to subpar drinks because milk gets time to cool. Another hang-up: It was difficult to transfer the hot chocolate from most pots.
The National Chicken Cook-Off in Jackson, Miss., attracts thousands of entrees. A recipe inspired by one of the regional winners calls for grilling and marinating chicken and serving it in a salad with bread cubes and olives.
Jennifer McLagan celebrates fat in all its "slithery, flavorful, varied glory." McLagan breaks her fats into four categories: butter, pork fat, poultry fat, and beef and lamb fat. She explains how to cook with each one.