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 joined Forum’s Dave Iverson in the studio to answer listeners’ last minute cooking questions.
Host: Dave Iverson
Guest: Harold McGee, columnist for The New York Times and author of “On Food and Cooking: The Science and Lore of the Kitchen” and “The Curious Cook: More Kitchen Science and Lore.”