Chef Jet Tila returns to take Thanksgiving calls, Dan Pashman constructs the ultimate plate, Rossi Anastopoulo reveals the secret history of pie in America, Milk Street team gives mashed potatoes a makeover, and Jacques Pépin shares his Thanksgiving plans.

Celebrated French chef Jacques Pépin teaches a masterclass in deboning chicken and shares stories from his early days cooking at the Plaza Athénée. The episode also includes tips for Parisian cakes, a French spin on the American burger, and a recipe for Chickpea Flour Flatbread.