Thanksgiving How-To: Your Questions Are you cooking for Thanksgiving this year? It doesn't have to be stressful. Chris Kimball, founder of Cooks' Illustrated magazine, will help answer your questions.
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Thanksgiving How-To: Your Questions

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Thanksgiving How-To: Your Questions

Thanksgiving How-To: Your Questions

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  • <iframe src="" width="100%" height="290" frameborder="0" scrolling="no" title="NPR embedded audio player">
  • Transcript


You are definitely not ready for this, Thanksgiving. We'll explain why we're talking about Thanksgiving in a moment.


First, a reminder about how we have embraced this meal in the past.

(Soundbite of archive footage)

Mr. CHRIS KIMBALL (Editor & Publisher, Cook's Illustrated; Host, America's Test Kitchen): It wouldn't be thanksgiving if it wasn't chaotic.

MONTAGNE: When it comes to cranberry sauce... (Soundbite of archive footage)

Unidentified Woman: It isn't Thanksgiving if you don't hear that...

(Soundbite of slurping noise)

Unidentified Woman: ...sound.

Mr. KIMBALL: I love that noise.

(Soundbite of implements clattering)

Mr. KIMBALL: Who's stupid idea of a recipe was this?

(Soundbite of whistle)

Mr. KIMBALL: Here's the breast bone.

INSKEEP: All right, here we go.

Mr. KIMBALL: Go ahead. Let it have it.

(Soundbite of hammering)


INSKEEP: Is this good enough?

Mr. KIMBALL: Yeah, I think you're done.

INSKEEP: I'm kind of enjoying this.

Mr. KIMBALL: Put that down.

INSKEEP: I want to do this some more.

INSKEEP: Chris Kimball has been our guide for Thanksgiving cooking and chaos over the years. He's host to the public television program "America's Test Kitchen," and he publishes Cook's Illustrated magazine.

(Soundbite of telephone dialing)

MONTAGNE: We're getting him on the line a little early this time around.

(Soundbite of telephone ringing)

MONTAGNE: Hello, Chris?

Mr. CHRIS KIMBALL (Editor & Publisher, Cook's Illustrated; Host, "America's Test Kitchen"): Hello. How are you?

MONTAGNE: Fine, fine. We're here because we want to explain what we're planning this year for our Thanksgiving.

Mr. KIMBALL: Well, it's easy. This year, we're not headed towards chaos. We're going to plan ahead. And so we're asking listeners to send us their questions ahead of time. And so if your turkey always turns out dry, well, hey, we'll help you find a way to make it come out juicy.

INSKEEP: Or if people don't have the right equipment for whatever it is they're dreaming of cooking for thanksgiving maybe?

Mr. KIMBALL: We can do that. And I'll get you the right equipment, right pans, right knife, right timer.

INSKEEP: Or deal with not having the right equipment. Getting around it. I suppose we could improvise. Couldn't we, Chris?

Mr. KIMBALL: The best cooks never blame their tools, Steve, right?

INSKEEP: No. That's what I'm going to be doing on Thanksgiving. But send us your questions at our Web site,

MONTAGNE: And here's the thing. We're going to share some of the answers next month before the big day. But, you know, Chris, remember last year with the homemade ice cream?

Mr. KIMBALL: Oh, I remember that. When we stood on the porch for an hour and listened to it go round and round until finally it got done.

(Soundbite of laughter)

Mr. KIMBALL: About half an hour later than I thought it would.

INSKEEP: Oh, well that sounds very rustic.

Mr. KIMBALL: What do you mean the ice cream or the ice cream maker?

INSKEEP: Or maybe rusty, I don't know. Something like that.

Mr. KIMBALL: It was rusty too, yeah.

INSKEEP: Well, let's be a little bit less rustic this year. Would you like to come to my kitchen in my home to try this again?

Mr. KIMBALL: I would love too. This time I can trash your kitchen, not mine.

INKSEEP: OK. We'll look forward to that in Washington, D.C., in Thanksgiving week.

Mr. KIMBALL: All right, guys, take it easy.

MONTAGNE: OK. See you next month.


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