Over the next 23 days – including yes, the very day of – we'll be sharing our time-tested hosting tips and recipes, as well as plenty from chefs, hospitality experts, celebrities (that's always fun, right?), hosts and home cooks we love. Our goal – sending you into Thanksgiving with a confident smile on your face, and seeing you emerge on the other side with your sanity intact.
Previously: T minus 23 - Pitcher drinks and Prosecco are a host's best friend.
We maintain that lemonade goes surprisingly well at any time of the year, but we also get where you're coming from.
Crowd-pleasing cold-weather drinks for T-Day
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
So – you thought we forgot alllll about Thanksgiving today, didn’t you? Nope. Sorry. Ain't gonna happen. And this time, we're getting scientists involved.
Harold McGee is the New York Times columnist and author behind the culinary creed, On Food & Cooking: The Science & Lore of the Kitchen.
McGee has been named one of Time magazine's 100 Most Influential People, Bon Appétit's Writer of the Year and to James Beard Foundation's "Who's Who in American Food." Let’s just say he’s got more food science knowledge than you can shake a meat thermometer at.
And just in time for the November release of his new book, Keys to Good Cooking - McGee has dropped by to bust some common folklore about that Turkey Day spread.
Five Myths About Thanksgiving Dinner: Harold McGee
I was told I’d either love it or hate it. The critics warned, "It smells terrible," ominously adding my body heat would "instantly rise." Some Malaysians praised it. "It’s the King of Fruits."
It’s called the Durian - deep green, imperfectly round and extremely prickly. "Do it." "Don’t." I was torn.
I took the plunge in the packed Jalan Alor street in the Bukit Bintang area of Kuala Lumpar. I spotted the Wong Kee Quality Durian stand that has been there for about twenty years. Mr. Beaio’s swift machete strokes delivered a fleshy, creamy pulp. It wasn’t that bad - somewhere between crème brulee and blue cheese. I’m told it’s an acquired taste.
Warning: Breath gets bad. Fast.
Happy National Sandwich Day, everyone!
We've made no secret of our obsession with various expressions of the sandwich arts. Peanut butter and jelly and grilled cheese have both been the subject of multiple days of coverage, and we've been known to call in experts to aid us in pursuit of the perfect stacking technique.
Judging from our readers' hundreds and hundreds of comments, we've got plenty of company between the slices - so we're taking orders. Weigh in on what you think is the superlative sandwich and we'll share the swoon-inducing descriptions in an upcoming post.
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