If you're planning to indulge in a big meal this weekend — or at least on Thanksgiving — an after-dinner cocktail makes a nice alternative or addition to dessert. Though the vodka-infused cream liqueur Adult Chocolate Milk is plenty tasty on its own, it's also pretty potent, so I was curious how it would taste mixed with other sweet booze.

Cheekily titled the Naughty Nightcap, this cocktail is cute served in a classic juice glass with a straw. But if you want to be more sophisticated, I'd suggest serving it up. Despite the triple-dose of sweet liqueurs, this is a surprisingly well-balanced drink. Get the recipe.

It's that time again when we start making our holiday shopping lists and sharing our favorite finds with you. If you need gift ideas for all of the food-obsessed folks in your life, then look no further. For the next two months, we'll be bringing you tons and tons of gift guides for everyone on your list, starting with the beginner cook.

If you know someone who's just getting into cooking or perhaps setting up her first kitchen, you could consider an elegant yet practical gift (such as some topnotch Wusthof knives), a few essential ingredients like olive oil and sea salt, one of the best cookbooks around, or an apron that's cute but still befits a serious budding chef. See all of our beginner cook gift suggestions.

• Must make: Mario Batali's sausage-spiked meatloaf. — Food Republic
• Four delicious-sounding squash recipes. — Real Simple
• Make your own pumpkin cheesecake with gingersnap and hazelnut crust. — Saveur
• What to drink with your tailgating eats. — HuffPo Food
• Not just a Southern thing: the best fried chicken in the US. — Food & Wine
• Lady Gaga and Art Smith join forces for A Very Gaga Thanksgiving. — Grub Street NY
• Seven chefs share their secrets to perfect pie crust. — KitchenDaily
• Perfectly portable Thanksgiving recipes. — The FN Dish
• Watch Conan O'Brien take over an NYC pizzeria. — Eater
• Burger King Japan launches a pizza-sized burger. — Delish
• Fall back recipes: put your extra hour of time to good use this weekend. — MyRecipes

Just because we're done carving pumpkins doesn't mean we're done eating them. If your pumpkin cravings are coming in the form of lattes, sweets, and other treats, we've rounded up 10 delicious pumpkin-flavored finds you could be eating right now.

No cooking required: most of the treats are available nationwide or delivered to your door. If not, we've got some make-at-home alternatives, too. Chime in with your favorites and check out our list of 10 pumpkin treats to try right now.

Splitting a squash into two pieces might be one of the toughest and most dangerous things to do in the kitchen. Rather than angrily hacking away at this super-dense, starchy vegetable, follow this step-by-step guide to make cutting squash a seamless feat. What are your tips for cutting squash?

1. Pierce the skin of the squash in a few spots using the tip of a chef's knife. Place the squash in the microwave and cook on high for about two minutes. Let squash cool in microwave for a few minutes before returning it to the cutting board.
2. Cut both ends of the squash off, so you are left with two flat surfaces on either side. When doing so, be sure to keep your left hand in a bear claw to hold the squash steady while you cut.
3. Stand squash straight up on its heavier end. Forcefully insert the back half of the knife's blade into the top of the squash. Make sure the knife is stuck inside the squash. Hold the handle with one hand. Place the heel of your other hand on the top of the knife (where the metal spine meets the handle) with your fingers flexed straight and your thumb tucked into the palm of your hand.
4. Rather than trying to use your weight to cut through the squash, lift and bang the squash down into the cutting board. With each bang, the knife should naturally slide down and cut the squash. Be sure to keep your fingers flexed to prevent them from slipping.