As billions of people around the world face stay-at-home orders because of COVID-19, family dinners — and breakfasts and lunches — are resurgent. Former New York Times food editor Sam Sifton calls the shift to family meals one of the "precious few good things" happening as a result of the pandemic.
Jack Bishop and Bridget Lancaster of the public TV series share tips for buying, seasoning and cooking a turkey (hint: bigger isn't necessarily better, keep lots of salt around, and give the bird a break before carving). They also give advice on how to make some of their favorite side dishes.
How do you make the perfect turkey? Shirley Corriher and Harold McGee, experts on the science of food and cooking, explain how to make sure the centerpiece of your Thanksgiving table is deliciously moist.
Cookwise, a practical guide to culinary mysteries and kitchen science, won the 1998 James Beard Award for Food Reference & Techniques. The book's author, culinary expert Shirley Corriher, has a new DVD, Kitchen Secrets Revealed. With Thanksgiving upon us, she offers useful turkey tips. This interview originally aired on Nov. 24, 1997.
Corriher is author of "Cookwise," (William Morrow) a practical guide to culinary mysteries and the science of cooking. She is a food writer and a contributing editor to "Fine Cooking" magazine. (REBROADCAST from 11/24/97)
Culinary expert Shirley Corriher, author of "Cookwise," (William Morrow) a practical guide to culinary mysteries and the science of cooking. Corriher is a food writer and a contributing editor to "Fine Cooking" magazine.