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Tuesday, November 20, 2012

Web Chat: Kathy Answers Your Thanksgiving Culinary Questions

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)?
Kathy Gunst's Thanksgiving Hotline

Robin and Jeremy

Robin Young and Jeremy Hobson host Here & Now, a live two-hour production of NPR and WBUR Boston.

October 17 Comment

Toll Lanes: Coming Soon To Almost Every Major City In Florida

Reporting by the Florida Center for Investigative Reporting found the toll lanes are developed without much public input, and without reliable knowledge of the cost.

October 17 Comment

USAID: Challenges And Small Victories In Liberia

The Ebola outbreak in West Africa has killed more than 4,500 people in the region with an estimated 8,900 more people currently infected.

October 16 3 Comments

Kathy Gunst Thinks Fall Greens

Now that summer has turned to fall, we start bidding adieu to the summer corn and say hello to fall greens.

October 16 Comment

‘Alternate Routes': Tradition And Change In Utah

Rachel Rohr's dispatches from Utah, where young people are confronting same-sex marriage and other conflicts between change and tradition.