How to make your own sausage with just a sharp knife, in step-by-step photos. (Then use it to season everything in sight, starting with polenta.)

We're sitting down with our favorite writers and cooks to talk about their upcoming cookbooks, their best food memories, and just about anything else.

Today: We talk to Michael Ruhlman about his new book, The Book of Schmaltz.

Today, we're exploring Hanukkah food traditions with Jewish culture and food experts.

Fried chicken you just can't mess up.