T
The New York Times
Guest
Being tasked with the turkey on Thanksgiving can be a high-pressure, high-stakes job. Two Times writers share what they’ve learned.
Kim Severson takes listeners on a journey through some of the turkey-cooking gimmicks that have been recommended to Americans over the decades, and J. Kenji López-Alt talks about his foolproof method for roasting a bird.
Guest: Kim Severson, a food correspondent for The New York Times; and J. Kenji López-Alt, a food columnist for The Times.
Background reading:
For more information on today’s episode, visit nytimes.com/thedaily. Transcripts of each episode will be made available by the next workday.
Continue reading...
Kim Severson takes listeners on a journey through some of the turkey-cooking gimmicks that have been recommended to Americans over the decades, and J. Kenji López-Alt talks about his foolproof method for roasting a bird.
Guest: Kim Severson, a food correspondent for The New York Times; and J. Kenji López-Alt, a food columnist for The Times.
Background reading:
- From brining to bagging to clothing the bird in cotton, every year brings a fresh cooking trick that promises perfection. Here are the oddest and most memorable.
- The secret to great Thanksgiving turkey is already in your fridge, according to J. Kenji López-Alt.
For more information on today’s episode, visit nytimes.com/thedaily. Transcripts of each episode will be made available by the next workday.
Continue reading...