Kim Severson and Adam Rasgon discuss the Israeli airstrike on World Central Kitchen in Gaza, sparking global outrage. They explore the aid group's impact, Chef Jose Andres' humanitarian efforts, and the deadly attack on aid workers. The podcast sheds light on Israel's response, fallout, and the humanitarian crisis in Gaza post-air strike.

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: 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. Unlock full access to New York Times podcasts and explore everything from politics to pop culture. Subscribe today at nytimes.com/podcasts or on Apple Podcasts and Spotify.

Guests like Claire Saffitz and Lindy West ask host Dan questions about his cookbook and food opinions. Topics include ruining pans, pasta enchiladas, and a not-so family-friendly game. The episode covers pasta shapes, cookbook creation, culinary reflections, American food evolution, and flexible food rules.