Evan Kleiman taps flavor scientist Arielle Johnson to co-host Good Food's annual Thanksgiving episode. Food science writer Harold McGee breaks down brining, spice, and the best way to prep that giant Thanksgiving bird. Khushbu Shah forgoes the turkey for squash filled with biryani, a tikka masala-inspired mac and cheese, and Mexican food. Homemade cranberry sauce is all about the crackle and pop for Harold McGee. Sommelier Ian Krupp goes beyond Beaujolais in his Thanksgiving wine pairings. Arielle Johnson opts for two types of cardamom in her pumpkin pie recipe. Brian Polcyn assembles the perfect pot pie with turkey leftovers.
Turkey, wine, pumpkin pie – it must be Thanksgiving
Bring spice and flavor to a Thanksgiving spread of turkey, cranberry sauce, and mashed potatoes. Photo courtesy of Shutterstock.
From this Episode: