We're sharing our time-tested Thanksgiving hosting tips and recipes, as well as plenty from chefs, hospitality experts, celebrities, 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. Leave your Thanksgiving questions in the comments below and we'll do out best to address them.

We're sharing our time-tested Thanksgiving hosting tips and recipes, as well as plenty from chefs, hospitality experts, celebrities, 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. Leave your Thanksgiving questions in the comments below and we'll do out best to address them.

While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.

Prepare to get stuffed - November 24 is Thanksgiving!

While this national food holiday certainly can't come as a surprise, it is definitely one worth celebrating by spending the day with those you love most and feasting on wonderful food filled with soul and tradition.

You might have heard some variation on the origins of Thanksgiving in elementary school, but the holiday takes from both European and Native traditions. In Europe, folks liked to hold festivals to celebrate a good harvest and enjoy the fruits of their labor, which was quite similar to what Native Americans would do as well.
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The big meal is nigh on upon us and ya know what? You'll get through it. No matter what happens, in a few hours it'll all be a memory and ideally, you'll have a few luscious leftovers and warm, fuzzy feelings toward mankind.

We're here to get you through to the other side. Just submit your questions in the comments or hit us on Twitter @eatocracy and we'll get you an answer as soon as you possibly can. Your queries may be culinary - or even just a plea for solidarity and moral support.

Pull up a chair - we'll be serving up support in this here post all the way through T-Day and have a pretty thorough help list right here.

High & Dry

Help. My turkey is already done and it was supposed to take a couple more hours. The thing popped up and I checked it with the meat thermometer and it is ready. I didn't stuff it and I took the legs off so that I can allow them to cook more after the breast is done. I guess that is why it cooked faster. My guests aren't expected for two more hours. What do I do?

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Video producer Jarrett Bellini covers comedy for CNN. He has a really lustrous red beard.

I'm still not exactly sure how it's pronounced.

It's either POO-teen or PUT-sin. Or it could also be something completely different. I generally don't get things.

But however you say it, poutine is going to slowly (and deliciously) kill Canadians one at a time in a long nationwide drum circle of exploding aortas.

Trust me. It will happen eventually...and it'll totally be worth it!
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Consider the daily Coffee Klatsch post as your VIP lounge – the primary comments thread for readers who'd like to chat about topics not related to the articles we're running. That way, everyone knows where to find each other, and each post's comments section remains on topic.
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