John Hodgman, left, presides over a live taping of the Judge John Hodgman podcast, as Jesse Thorn looks on. Liezl Estipona/Courtesy of Maximum Fun hide caption

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How to make dead fish look attractive? That's the challenge New York-based duo Shimon and Tammar Rothstein faced when they were hired to do the photography for famed French chef Eric Ripert's book On the Line. Photos by Shimon and Tammar, Courtesy of Shimon and Tammar hide caption

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Chuck Shelton in the cold room at Albemarle CiderWorks in Virginia, which makes sparkling alcoholic cider with some of the same apple varieties used by Thomas Jefferson. Meredith Rizzo/NPR hide caption

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Pastilla is made with honey, walnuts and shredded coconut and is served up in bite-sized logs. Courtesy of Monday Morning Cooking Club hide caption

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Turkeys sit in a barn in Sonoma, Calif. An estimated 46 million turkeys are cooked and eaten during Thanksgiving meals in the U.S. Justin Sullivan/Getty Images hide caption

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To make a flaky pie crust, start by measuring out 12 ounces (by weight) flour, 8 ounces firm butter and 4 ounces ice water. Keeping it cool is key. Phil Mansfield/CIA hide caption

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The Salt

Easy As Pie: Master The Art Of The Perfect Crust

With pie-making season in full swing, we share lessons on getting your crust just right from the gurus at the Culinary Institute of America.

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Sweet potato latkes Courtesy Joan Nathan hide caption

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Mashing Up Holiday Favorites For The 'Thanksgivukkah' Table

The second night of Hanukkah is converging with Turkey Day this year, forming a rare and delicious holiday that's being called "Thanksgivukkah."

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Melanie Vanderlipe Ramil with her grandmother, who taught her to make the Filipino dish lumpia, in 2009. Courtesy of Melanie Vanderlipe Ramil hide caption

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