NPR science correspondent Maria Godoy seeks expert advice from food science writer Nik Sharma and cookbook author Kenji López-Alt to cook a juicy and flavorful turkey this Thanksgiving. They discuss the difficulties of cooking turkey, the science behind different muscle fibers, and the importance of cooking meat at the right temperature and time. The speakers emphasize the significance of having people around the table for Thanksgiving, even if the food doesn't turn out perfect.

Food writer Kenji López-Alt shares tips and tricks for using a bento box to pack lunch for his kids every day. The podcast also explores lunchtime conversations, activities, and food preferences of fifth graders, as well as the transition from plastic sporks to compostable utensils in schools. It discusses the challenges of feeding children, introduces other food-related podcasts, and offers advice on packing bento box lunches for picky eaters.

Improvising in the kitchen takes a lot of practice. But when you get to that point in the recipe where you realize you're out of white wine/fresh garlic/brown sugar/whatever you absolutely MUST have for this recipe, being able to swap in another ingredient can really come in handy. Chef and author Kenji López-Alt and cook and food writer Deb Perelman walk us through the basics of food substitutions.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy