Advertisement

Web Chat: Kathy Answers Your Thanksgiving Culinary Questions

Chef Kathy Gunst's roast turkey. (Jesse Costa/Here & Now)
Chef Kathy Gunst's roast turkey. (Jesse Costa/Here & Now)

Here & Now resident chef Kathy Gunst answered your questions during a live web chat on Tuesday, Nov. 20. Click the "Replay" button below to read through all of her answers, ideas, tips and links to her favorite resources.

The questions include:

  • To brine or not to brine the turkey? And what do you think about steaming?
  • What desserts do you suggests when pie is out of the question because of gluten concerns?
  • Should I under-bake my yeast rolls so that when reheated they don't dry out, but instead taste freshly baked?
  • What is your favorite vegetarian thanksgiving entree (for a family not terribly interested in Tofurky)?

[coveritlive title="Kathy Gunst's Thanksgiving Hotline" code="6c4a54ca15" width="630" height="400"]6c4a54ca15[/coveritlive]

This segment aired on November 20, 2012. The audio for this segment is not available.

Advertisement

More from Here & Now

Listen Live
Close