You don't have to cook everything from scratch this Thanksgiving. There are amazing restaurants, shops and markets that are here to help with everything from ready-made sides like the pumpkin risotto cakes from Goddess and Grocer in Chicago to the brined roast turkeys at Ted's Butcherblock in Charleston, SC, which come with expert reheating instructions.
New Slideshow: Best Thanksgiving Assists
From dogs to cats to giant tuna fish, animals love Food & Wine. Here, great shots of the adorable pets of both F&W editors and fans showing their appreciation for the magazine—one English bulldog named Moses literally can't stop drooling over the November cover. Tag your pictures of your pets enjoying Food & Wine with the hashtag #FWPets for a chance to be featured on the website!
New Slideshow: Food & Wine Pets
A great pumpkin pie is about contrast: sweet and creamy filling offset by flaky, buttery crust. The best bakers in America have perfected the classic fall pie in many different ways. At Tartine in San Francisco, they add a splash of brandy, while at Just Pies in Worthington, OH, owner Peter Sterk adds a layer of tangy cream cheese between the filling and the crust. Here, the greatest pumpkin pies in the country.
New Slideshow: America's Best Pumpkin Pies
Whether or not homeward bound travelers next week have the liberty of staying in a hotel, these expert bars can provide some respite from the holiday crush. From New York's NoMad to Bradstreet Craftshouse at the Graves 601 Hotel in Minneapolis, here are the country's best hotel bars. New Slideshow: Best Hotel Bars
F&W's editor-in-chief Dana Cowin loves mixing her grandmother's china with modern accents like a futuristic Champagne cooler and this gold pitcher (left), which looks more sclupture than serving piece. For an intimate Thanksgiving gathering or a large Holiday party, here are Dana's excellent style finds.
New Slideshow: Holiday Style Finds from Dana Cowin
Related: Modern Classic Desserts
Thanksgiving Dishes to Make One Week Ahead
Gifts for the Wine Lover
From Blackberry Farm's complex chili made with short ribs, smoked paprika and coffee, to historically-influenced Texas-style chili (left), regional variations may differ but the results are always delicious. Here, the nation's best versions, whether you like your chili extra-meaty or completely vegetarian.
New Slideshow: Best Chili in the U.S.
Related: Outrageous Nachos
New Ways to Eat Pie
This delicious marmalade from Rachel Saunders takes three days to make, but the end-result is worth it: A big batch of perfectly balanced sweet, bitter and tart marmalade. Here, photographer Christina Holmes makes the F&W recipe and captures the process in a step-by-step guide. New Slideshow: How to Make Lemon Marmalade
For F&W Pie Week, we present the best apple pies in the country, from totally traditional versions with flaky crusts and cinnamon-spiced apples to deep-fried variations and others made luxuriously rich with caramel. The creator of this beauty at Slightly North of Broad in Charleston references Taoism and balance in everything he does. The apple pie pairs sweet Carolina apples with a tangy zip of sour cream and has an eggy pâte sucrée crust offset with a topping of crunchy, toasty walnut strudel. New Slideshow: America's Best Apple Pies