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To care for a pizza stone, preheat with the oven, scrape it clean while dry, skip soap and soaking, and store it bone-dry to avoid cracks.

To carve a Thanksgiving turkey, rest it, remove legs and wings, take breasts off the bone, then slice across the grain for neat, juicy pieces.

To carve a turducken, rest it, remove twine, take off legs and wings, halve lengthwise, then cut crosswise slabs so each slice shows all three birds.

Care for a cast iron skillet by washing briefly, drying fully, and oiling lightly after each use to protect seasoning and stop rust.

Clean promptly, dry fully, and keep a thin oil layer on cast iron so seasoning stays slick and rust stays away.

To can sweet peppers, blister and peel, hot-pack into jars, then pressure-can plain peppers or water-bath pickled peppers.

To can food safely, load hot jars, choose water bath for high-acid and pressure canning for low-acid, then process for the tested time.

No, you shouldn’t can tomatoes in a pressure cooker; use a pressure canner or a boiling-water bath with added acid and tested times.

To can spinach, hot-pack wilted greens in jars and process pints 70 minutes or quarts 90 minutes in a pressure canner, adjusting PSI for altitude.

To caramelize sweet potatoes, dry and oil the cut pieces, then roast hot until browned while giving enzymes time to build natural sugars.