Emeril Lagasse, Mario Batali and More Chefs Answer All Your Thanksgiving Cooking Questions

11/19/2015 at 03:06 PM ET

Virginia Sherwood/Bravo; Craig Sjodin/ABC

We are so lucky to have the Internet to consult when Thanksgiving preparation goes horribly wrong.

We are even luckier to have top chefs on Twitter, answering all of our burning Thanksgiving cooking questions out of the kindness of their hearts.

RELATED: The Absolute Best Thanksgiving Side Dishes

With the holiday fast approaching, it’s time to start making the big decisions: Is brining worth it? How big should your turkey be? What do you do with the neck? Is everything going to be okay? Here’s what chefs like Mario Batali, Emeril Lagasse, Michael Symon and more have to say about making your dinner a success.

Mario Batali instructs on defrosting pies … and his inexperience with “turkey roaster ovens.”

Alton Brown demystifies the distinction between stuffing and dressing, plus the age old debate of whether or not to brine a turkey.

RELATED: Your New Favorite Thanksgiving Side Dish: Twice-Baked Sweet Potatoes

Michael Symon dives deep into the perfect techniques. He also expresses his extreme anti-brining position.

Haylie Duff gives you permission to cook a practice turkey.

RELATED: 13 Terribly Terrific Thanksgiving Pinterest Fails We Are Eternally Grateful For

Alex Guarnaschelli talks seasoning and technique.

And Emeril Lagasse talks serving sizes.

Thanks guys! Truly makes us feel like all the hours we spend on Twitter is worthwhile.

—Maria Yagoda, @mariayagoda

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms
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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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Djojk Sberjling on

Where are the neeples on the turkey breast. I must know.

scrapebox fresh list 2015 november on

I like this website so much, saved to bookmarks. “American soldiers must be turned into lambs and eating them is tolerated.” by Muammar Qaddafi.


Anonymous on

My question is how many pounds of the turkey can serve 7 people?

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On my mac, the game would lag every time she’d take a pill, what should I do?LikeLike

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