On today's episode of Blipping Issues, Dave, Nastassia and The Rest tackle a bunch of listener questions. Dave shares his advice for young bartenders, and tries to troubleshoot some pectin and carbonation problems.

Who can resist a holiday that promotes eating multiple types of pie in a single meal? This week, we're exploring the unexpected sides of Thanksgiving. From culinary historians to turducken enthusiasts, people have a lot of feelings about this holiday.

This week on Cooking Issues, Dave and Nastassia discuss their love of Christmas music, whales, cannibalism and how Dave would cook his own arm, making two turkeys for Thanksgiving, turducken, and more!

This week on A Taste of the Past, host Linda Pelaccio is feeling festive, talking the history of the turkey with food historian Andrew Smith. Teaching food history at the New School in NYC, he is also the author of numerous books and hundreds of articles on food and history.

How do food magazines reinvent Thanksgiving every year? This week on Food Talk with Mike Colameco, Mike invites food writer Dana Bowen into the studio. Tune into this program to hear about Dana's initial interest in food writing after working in restaurants.

On this episode of The Morning After, Jessie Kiefer and Jen Tullock are joined in the studio by a plethora of guests. After another thrilling Front of House segment, Jessie and Jen talk with Steve Flynn and Eva Wassemiller Zorad of September Wines and Spirits in the Lower East Side.

On today's THE FOOD SEEN, we're graced with Paul Lowe, the styling genius behind Sweet Paul magazine, who brings his Nordic nuances to the table. In his latest issue, Winter 2011, he lives true by his subtitle, "chasing the sweet things in life".

This week on Cooking Issues Dave Arnold vows to have corn nuts make a comeback and to wean you off that terribly bland deli turkey this turkey season.

The Cooking Issues phone lines are ringing off the hook this week as Dave juggles caller and email questions covering a wide spectrum of topics. What do deer meat, immersion circulators, Zabaionne, homogenizers, gelling, whipping agents, garlic chemistry & lemons have in common?