What are the pros and cons of brining a turkey? What is the secret to perfect pie crust? On the day before Thanksgiving, food scientist and New York Times "Curious Cook" columnist Harold McGee joins us in the studio to answer listeners' last minute cooking questions.
Guests:
Harold McGee, columnist for The New York Times and author of "On Food & Cooking" and "The Curious Cook: More Kitchen Science and Lore"
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