The best type of potato for every texture of mashed potatoes

Whether you like them thick and creamy or light and fluffy (and even if you just detest peeling potatoes), there's a right kind of tater for the job.

Which spud's right for you?

The best brand of canned pumpkin pie filling, according to bakers

We talked to the professionals: bakers and chefs who turn out thousands of pies all year long. They have very strong opinions about which canned pie filling will make the best possible pie, and it's one you can't miss at your grocery store.

Find out what it is

Can (and should) you eat the skin on squash?!?

If you're cooking butternut, honeynut, acorn, delicata or spaghetti squash, peeling the hard skin of winter varieties can be a pain. The good news is that for some types, you don't need to! But there's a big difference between what's edible and what's actually tasty, so let's dig in before you cook up your next squash.

There's more to it than you think

Got food shamers in your family? Here's exactly how to respond

Whether it’s an accusation of eating too much or not enough, unwanted comments about food and family are fraught. HuffPost spoke with several therapists and nutritionists about how to deal with food shaming in its various forms, including unsolicited comments about quantity of food, diets, body talk and more.

Helpful scripts to remember

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