October means one thing for new streaming movies and shows to watch: Horror. Like, a lot, a lot of scary movies and TV shows. The second season of Stranger Things is coming out at the end of the month, and then there's some classics like The Cult of Chucky and Blair Witch, and some newer movies like Tarantino's Hateful Eight.

But what if you don't want to watch a scary movie the entire month? What if you want something — I don't know — about food to watch? Well, I've got your back. Here are all the new food shows and movies streaming on Netflix, Amazon Prime, Hulu, and HBO in October. None of them are scary, I promise.

Coming to Netflix

• Charlie and the Chocolate Factory (October 1)

This classic kid's film for all all ages is back this month for your viewing pleasure.

• No Reservations (October 1)

Chef Kate Armstrong runs a tight ship at her restaurant, but things start to unravel when she takes in her niece and has a budding romance with her sous chef.

Beauty and the Baker, season 1 (October 2)

This new TV show follows the unlikely romance between a simple baker and an international star. This was originally supposed to come out last month but it got pushed back to October.

Coming to Hulu

• A Feast at Midnight (October 1)

This movie follows a bunch of young boys at a British boarding school and their rejection of the "healthy fare" that their headmaster makes them eat.

Coming to HBO

Nothing new this month.

What are you planning on watching in October? Let us know in the comments below!

There are a lot of features to love about the Instant Pot, but when you need to get dinner on the table fast nothing beats its pressure-cooker function. Dump in the ingredients, seal the lid, and recipes that would otherwise require a slow simmer or hands-on work at the stove are ready in a flash with very minimal effort. You can even start with a pack of chicken straight from the freezer. Yes, it really is as good as it sounds, and here are 10 quick-cooking Instant Pot recipes that prove it.

There's no need to order chicken tikka masala takeout when you can make it lightning-fast in the Instant Pot. The recipe relies on boneless, skinless chicken thighs, so you can rest assured they'll be tender and juicy.

Here's one to keep on the roster for your next Taco Tuesday. It's a quick-cooking burrito bowl, loaded with chicken, rice, black beans, and corn, all blanketed with a smoky salsa.

Not only will this saucy chicken dinner hit the table in 30 minutes, but since you're using your Instant Pot, you can also start with chicken straight from the freezer. Serve this with a nice chunk of bread to mop up all that extra sauce.

Gone are the days of standing at the stove stirring rice for what feels like an eternity. Pull out your Instant Pot and risotto immediately becomes a hands-off affair that's ready in no time.

This recipe starts with the sauté function to soften the onion and garlic and bloom the medley of fragrant spices. After that, the remainder of the ingredients are dumped in and the pressure-cooker function works its magic to deliver a tender, flavorful soup that tastes like it was simmering all afternoon.

Not only does the pressure-cooker function on the Instant Pot make long-cooked curries possible on a weeknight, but you can also keep prep to a minimum by starting with a pre-packed kit from the freezer. Dinner goes from the freezer to the table in 30 minutes.

Whether you're in hurry to get a quick side dish on the table or you want a speedier way to get a bowl of wild rice, the pressure cooker function on the Instant Pot is the key to perfect rice in a rush.

When the Instant Pot is involved, you can be sure it doesn't take long to cook up a batch of lentils. Toss them on salads, stuff them into tortillas for taco night, or top them with an egg and you've got dinner.

Inspired by an Italian classic, this weeknight meal is pure comfort through and through. This version relies on the pressure-cooker function on the Instant Pot to deliver the same ultra-creamy and tender results in a fraction of the time.

Whenever you need a quick side dish to pair with any type of meat, these sweet and spicy cabbage wedges are always a good idea. They're packed with flavor and, thanks to the Instant Pot, come together in about 15 minutes from start to finish.

When I set out to create a lighter, healthier tuna noodle casserole recipe that was still as easy as the beloved childhood classic, my thoughts turned, naturally, to France.

Wait — France? Why? I had just returned from a trip with my husband to the south of France (ooh la la — okay, it was for his job!) and I could still taste the olives, artichokes, olive oil, and other Mediterranean ingredients that were a part of so many sunny meals. When I thought about tuna, Nicoise salad was top of mind, and so naturally a tuna noodle casserole packed with briny pops of capers, artichokes, and olives sounded amazing.

This casserole, which was one of the first recipes I developed for my first cookbook, Not Your Mother's Casseroles, delivered in spades (if I do say so myself!). It takes the sometimes-bland flavors of a classic casserole and punches them up with elements of a Nicoise salad like thinly sliced potatoes and salty, tangy trimmings that add little if no extra work to the dish. After all, for capers and olives, all you need to do is open a jar.

This recipe also lightens up the classic recipe by dispensing with the traditional can of soup and substituting a quick white sauce made with flour and milk. This is an extra step, but it lets you control the fat and salt in the dish — not to mention that it tastes much better. A handful of Parmesan cheese adds a little extra richness.

It's a recipe inspired by France, but easy and homey enough for any night of the week. I hope you love it as much as I do.

When you have a snug space, you have to make every inch count with some smart layout tricks and storage solutions. Do that, and all of a sudden your 40-square-foot kitchen goes from meh to yay.

Still need a bit of info? You're in luck — we've got 10 amazing spaces to inspire you.

1. An eat-in kitchen

Just because your cook space is the size of a postage stamp doesn't mean that you have to kiss your dreams of having an eat-in kitchen goodbye. Hang a fold-down table or a shelf on an empty wall and you have an instant table. A tiny table, but still, a table!

2. Packed but not cluttered

This small kitchen has all the knives, pots, and bottles of booze that a larger kitchen could have. And thanks to a magnetic knife block, hanging pot rack, and shelves, the space feels thought out and well-planned.

3. Something borrowed

Fun fact: You're not totally stuck with the limited square footage of your kitchen. This one borrowed some space from the rest of the apartment and it's ingenious.

4. Shelves galore

That wall at the end of your galley kitchen? It's just begging to be covered — and we mean covered — with shelving. Not only is this a smart use of space, but we also love how the track shelves got dressed up with wooden crates turned on their sides.

5. No longer awkward

You know that awkward space above the kitchen cabinets? Of course you do! Even if you put some wine bottles up there, space inevitably goes wasted. Not if you steal this idea from One Kings Lane, though! By stacking shelves on top of wine racks, the space now has a few extra tiers of storage.

6. A hot tip

Your range is counter space waiting to be discovered! Put a cutting board or marble cheese board over the (not hot!) burners and you've got more work space than ever before.

7. Prepare to be floored

You may miss the sneaky storage in this New York City studio upon first glance — and that's kind of the point. The hidden bins under the window are a clever way to stash pantry items and gadgets.

8. A non-floating island

Kitchen islands don't have to float in the middle of the room. This one, in a 420-square-foot apartment, got pushed up against the wall and worked just as well. Just goes to prove you have room for an island even if you don't think you do.

9. The most hidden of hidden storage

Spoiler alert: The toe kick in this tiny rental opens up to reveal hidden drawers. Good thing, too, considering the entire apartment is only 225 square feet.

10. Think narrow

This tiny galley kitchen doubles as the apartment's entryway, too. A narrow buffet and equally as narrow shelves create storage without taking up too much of the floor space. Think narrow and you'll be surprised at what you can wind up fitting into your space.

Which one of these small kitchens is your favorite?

We're huge food magazine junkies. We blogged about (and cooked from) monthly food mags for nine years over on The Bitten Word. We haven't been writing about them for the past year or so, but we've still been reading and enjoying them. So when the Kitchn team approached us about writing a column, we jumped at the chance.

There are a ton of food magazines out there. Deciding which ones to buy and which ones to cook from can be more than a little overwhelming. And if you subscribe to one or two, it's easy to fall into a rut.

That's where we come in. Each month, we're going to sift through a pile of the latest food magazines and tell you which one we think is the one to read that month. If you're only going to buy or read one magazine, this would be the one.

Wait a second, you're saying. Isn't that totally subjective? Who are we to say which one is "the best"?

Great questions! And you're right. It is a very subjective assessment. But hey, it's our column. And we'll try our best not to steer you wrong.

The One Food Magazine You Should Buy in October

For our first full foray back into Magazineland, we read through the October issues of a dozen different publications. The one that really jumped out to us as the strongest was a big surprise, because it's not one that we've ever been regular readers of in the past: Better Homes & Gardens.

There's a lot to love in BHG's October issue.

The wonderful baking guru Dorie Greenspan shows up with a bevy of fall baking recommendations. We swooned over her Carrot-Pecan Ice Cream Cake and Double-Apple Mini Bundt Cakes. We're not huge bakers, but we're going to find the time to make one of these recipes.

Dorie is followed by a beautiful feature called "Pot Luck," featuring renowned Southern chef Scott Peacock making a clever Alabama Stone Soup feast for friends gathered in a pasture. They finish the meal with a lovely sounding Persimmon Cobbler. The feature is beautifully written and photographed, and makes you ache for an invitation (and the right shoes to wear to a pasture party).

And the cover story, with tips on how to throw a very colorful Mexican-inspired Day of the Dead party, is stunning. The recipes include adorable takes on a Spicy Fruit Salad and Mini Layer Cakes.

And while those these three big features are great, the smaller features really wowed us.

BHG shows you new ways to cook with celery (so underrated — and always withering in our crisper!), with a Buttery Celery Tortellini and a Double-Ginger Celery Salad. Not to mention this zingy Celery Tonic.

Most food magazines have a column about easy meals to pull together any night of the week. Better Homes' is called Fast & Fresh, and we can see ourselves making both the Spice-Rubbed Chicken & Poblano Tacos and a Butternut Squash & Mushroom Noodle Bowl.

Plus, reading the rest of the October issue, we learned about a number of things we didn't even know we needed: how to make a tailored bed (we didn't even know this existed), essential fall cleaning tips (come over, we'll clean!), and an extremely useful feature on revamping the decor of your home's walls (something we've been talking about for years and are just now taking action on).

If you buy just one food magazine for October, make it Better Homes & Gardens. It's a delight.

Other Magazines We Recommend This Month

• We also really enjoyed the new Bon Appétit. There's a great feature on the difference between "entertaining" and "having people over for dinner." (More of the latter, please!) We've never before encountered a Monkfish and Cauliflower Chowder, but the one in BA sounds incredible and we will 100 percent be making that. There's also a terrific primer on roasting chicken. We've read approximately 947 features on roast chicken by this point, and we are always up for number 948. This one's filled with terrific tips and recipe ideas.
• There's also a really nice, extensive feature in the October/November issue of Garden & Gun on the South's Best Food Towns. It highlights all the exciting culinary things happening right now in Nashville, Charleston, New Orleans, Asheville, and more. But we were most excited to see Richmond, Virginia, singled out as the "best-kept secret in the South." We live in Washington, D.C., so Richmond is just a short skip away. G&G has us wanting to plan a weekend trip soon!