From roasting, smoking or even frying the bird, to particulars of brines and dry rubs, how to cook the Thanksgiving turkey is a debate about as old as the holiday itself. Host Audie Cornish talks with SAVEUR Editor-In-Chief James Oseland about his fail-proof method for producing the tastiest, juiciest Thanksgiving turkey.
There are many ways to describe the season between Thanksgiving and New Years, but for cooks, it's cooking season. People across the country are dusting off pots, pans and favorite cookbooks to prepare for multiple holiday dinners and all the meals in between. Host Audie Cornish speaks with Susan Chang of NPR's Kitchen Window about the best cookbooks to cook from or give for the holiday season.
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.
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