With Thanksgiving just days away, many are struggling this weekend with what to prepare. Thanksgiving dinner's menu is hard to change, but maybe we can get away with reconsidering dessert. Guest host Linda Wertheimer gets recommendations from chef Frank Stitt, author of Southern Table.

Melissa Block talks with John Seabrook, staff writer at The New Yorker. His latest article, "Crunch," delves into the world of the SweeTango — a new hybrid apple that is part Honeycrisp, part Zestar. It's sweet and tangy. There's a hint of cinnamon, a hint of pineapple and a whole lot of crunch.

Occupy Big Food says it wants "to take our food back and out of the hands of just a few large corporations." A food politics expert says the group should focus on learning about the farm bill.

This year, Susan Stamberg brings her mother-in-law's famous cranberry relish recipe to two veteran White House chefs. They say it reminds them of the infamous "cheddar cheese ring" from the Carter administration.

In many food safety investigations, disease detectives ask people what they ate. But most people often can't remember. Enter the loyalty card database, which never forgets.