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'The White Lotus' season 3 trailer teases both pain and pleasure.

The White Lotus season 3 is coming February 16, 2025. This season we're headed to Thailand (after season 1 took us to Hawaii and season 2 took us to Italy), but amidst the stress-management meditation and incredible food, our cast is dealing with plenty of secrets, testing their limits throughout their week-long vacation.

"Everyone runs from pain towards pleasure," says the teaser trailer voiceover. "But they get there only to find more pain." The montage of late-night parties and unsettling shots like Parker Posey staring down the camera (and someone grilling a live crab until it catches on fire??) have me convinced The White Lotus season 3 is going to serve us an insane helping of both pain and pleasure.

We also get shots of Patrick Schwarzenegger lounging by the pool, Jason Isaacs taking a paranoid stroll through the jungle, and a coupled-up Aimee Lou Wood and Walton Goggins celebrating the fact their vacation didn't kill them.

And creator Mike White says 'The White Lotus' season 3 is going to be bigger than ever.

We know that The White Lotus season 3 is going to be the biggest season yet, thanks to interviews with the creator and crew. “It’s going to be a supersized White Lotus,” creator Mike White said in an interview with EW. “It’s going to be longer, bigger, crazier. I don’t know what people will think, but I am super excited, so at least for my own barometer, that’s a good thing…I’m super excited about the content of the season.”

And he's not the only one. Natasha Rothwell told PEOPLE that "White Lotus is going to give you a run for your money.”

"It's an excellent season and people are going to be very pleased," she continues. There's always something special about a third season thanks to the combination of familiarity and brand-new adventures, and the seductive intrigue The White Lotus season 3 is already proving my point.

Amidst the chaos of '1923' season 2, Brandon Sklenar's Spencer "knows what to do."

"Our whole way of life is under attack," Harrison Ford says in the new teaser, while Helen Mirren cocks a shotgun and both Darren Mann's Jack Dutton and Michelle Randolph's Elizabeth Strafford Dutton look on. After the end of season 1, we already know that Jerome Flynn's Banner Creighton and Timothy Dalton's Donald Whitfield are determined to punish the Duttons — and there's no better way to do that than take their ranch.

Meanwhile Spencer, who was split up from Alex during their transatlantic voyage to London, is the only hope for protecting the ranch. He promises, "I know what to do," presumably while on the phone with a mysterious someone. I'm really hoping it's Cara because after the absolute distress they put her through last season, I want her and Spencer to be able to talk! Give them some room to breathe Taylor Sheridan!

We also get glimpses of Alex running through the ship (remember, she's still basically trapped in the middle of the ocean), and based on all the cowboys who bring weapons to the train station, it looks like Spencer could be in danger before he even gets to the ranch.

And it's going to be entertaining until the very end.

While Yellowstone's series finale isn't the end for Beth and Rip (they're getting a spinoff!), it looks like 1923 season 2 will be the end for Jacob, Cara, and Spencer. “No, no, it’s bookend," Brandon Skelnar said in an interview with The Hollywood Reporter in May 2023. "It’s still limited, but I think of it as one piece — there’s just a split in the middle, but it’s all one piece. It will conclude."

But don't worry — Brandon also promises season 2 will totally satisfy your TV drama cravings. “I can confidently say that it’s going to be absolutely incredible,” Brandon told Forbes ahead of It Ends With Us. “The tone shifts a lot and it’s definitely a bit darker. It’s very beautiful.” I can't wait to see more episodes (even if two season of this show will never be enough for me). Good thing we have Beth & Rip's spinoff and Taylor's new show The Madison to tide us over!

1. Get a good board.

Throughout the years, I’ve learned that your charcuterie is only as good as the board you use to craft it. I’ve had moments where I tried to use a single dinner plate or even a plastic cutting board for my creations, and, well, they just didn’t cut it.

The perfect charcuterie board is durable, easy to transport, and easy to clean once all the snacks are gone. Of course, the size of your board matters, too, but that really all depends on the amount of people you plan to serve.

I was lucky enough to be gifted this wonderful foldable charcuterie board ($87) from Uncommon Goods (thanks, mom!), and it’s my go-to for small gatherings (more typical than large parties, per my lifestyle).

I also really enjoy it because it’s easy to travel with if I’m setting up a snack spread at someone else’s place. The foldability also makes it a breeze to stow away in my kitchen cupboards between uses.

My only (very minor) complaint about it is that the nooks and crannies between the folding mechanisms can be hard to fully clean.

If you plan to take your charcuterie skills to a larger get-together, I recommend looking for a long board, like these ones from Amazon ($65) or Crate & Barrel (above, $70).

2. Variety is key.

Now that the board’s out of the way, it’s time to get into the fun stuff – the food!

My personal preference when it comes to charcuterie boards is that they have a ton of variety. Not just variety in flavors, but color, texture, and layout.

Having a wide range of different snacks will please the palette and the eyes, which is the number one key in impressing those people that hover around the snack table, leaving them with a lasting memory about your amazing charcuterie work.

As a quick guide, I always strive to have at least one item from each of these categories on my charcuterie board: meats, cheeses, crackers, nuts, olives, fruits, and chocolates (because who doesn’t like chocolate?!).

Bonus points for fancy picks like veggies, dips, breads, honeys, baked bries, cookies, pastries, and dipping oils.

Now, all of that is just for a regular-schmegular charcuterie moment. When it comes to a Christmas charcuterie board, you may want to stick to seasonal foods (like Christmas cookies, cheese balls, and rosemary crackers) and flavors (like cranberry, gingerbread, and peppermint) to really nail the theme. Using red and green foods is also welcome!

It’s no secret that I love to shop at Trader Joe’s for all of my charcuterie needs. They carry a ton of items in each of the aforementioned categories, and the best part is their products typically favor the more-elevated culinary palette (not to sound pretentious AF!).

Plus, their aisles change according to the seasons, so you’re bound to find the perfect items for your Christmas charcuterie board in a single trip. I can’t recommend TJ’s more!

3. Get creative with presentation.

The presentation of your charcuterie is the part that people will remember the most, which is why I fully lean into my creativity to create an eye-catching snack spread.

My best advice is to simply be patient and don’t rush this step! It should be pure fun – sometimes it’s even more fun for me than actually eating the charcuterie!

You really can’t mess up the presentation, and if you do, everything is easily rearrangeable.

Meat roses – it sounds so silly, but making meat roses was the first thing that really leveled up my boards’ presentations. You can create them by layering slices of cured meats (like salami) around the rim of a glass. I watched a quick TikTok tutorial to learn how (thank you, internet!). This YouTube video also has some really helpful and clear tips!

I also enjoy employing methods like alternating and layering different cheeses, stylishly folding meats onto toothpicks, stuffing olives, creatively cutting berries, and more.

The next tip kind of goes hand-in-hand with my notes about using a good board, but it definitely plays into presentation: using small bowls to section out things like olives, baked bries (my fave), jellies, and dips. Tiny bowls like this set of 6 from Amazon ($23) not only look cute, but they help in separating charcuterie items that shouldn’t touch other things (AKA oily olives or piping-hot baked cheeses).

You’ll learn more and more about your charcuterie presentation preferences through practice. Plus, no two boards are the same, so you really have free reign on each one!

4. Scale your charcuterie appropriately for the occasion.

If you’re going to serve a big Christmas party, you’ll want to up the ante with the size of your charcuterie spread. As I noted with the size of your board, you’ll want to have enough snacks to fill the blank space on it.

The real key with this is just being prepared – make sure you get a solid head count ahead of your charcuterie shopping trip, and you’ll know exactly how much to buy!

If you’re only feeding a few mouths, it’s okay to keep it small! For reference, between two people, I only need to grab one of each item. For larger gatherings above 10 people, I might be extra cautious and grab 3 or 4 of each.

I’ve found that meats, cheeses, and crackers are typically what’s gone from my boards first, so I’d recommend focusing on having enough options there for your own creation.

Another important thing to take into consideration is if your guests have any special dietary needs like allergies. That way, you can know what to avoid (or set out separately from the main charcuterie board if you’re up to making a couple of options).

If you’ve committed to the charcuterie for a function at someone else’s house, make sure you arrive in advance with all the components packaged. Building the board beforehand opens up the possibility of it getting messed up during travel.

I’d tow along my board, a bag full of the snacks, and some necessary prep items like knives and bowls. Bringing your own paper plates to coordinate could also be helpful to the host!