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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.

November 27 Comment

Poet David Roderick Explores What It Means to Be American

Award-winning poet David Roderick joins us on this Thanksgiving to discuss his second book, "The Americans."

November 27 Comment

Mother Of Released Hostage Theo Padnos Speaks Out

Nancy Curtis discusses her son's capture and the behind-the-scenes negotiations that led to his release in August.

November 26 2 Comments

UC President Janet Napolitano Says Tuition Must Rise

Napolitano defends the planned tuition increases, which some students and lawmakers say are too steep.

November 26 18 Comments

National Bar Association Critical Of Ferguson Grand Jury Process

St. Louis attorney Pamela Meanes, who is president of the association, explains her concerns with how the D.A. handled the process.