How to not screw up Thanksgiving dinner, with Salt Fat Acid Heat's Samin Nosrat

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This episode originally ran in November of 2017. It’s almost Thanksgiving, which means home chefs all around the United States (Todd among them) are trying to find a way to hew to tradition without turning their plates into a giant pile of indistinguishable starches. In this Thanksgiving Spectacular, we’ve invited Samin Nosrat to join us and offer her hints and tips for a successful Thanksgiving meal. Samin’s book, Salt, Fat, Acid, Heat, is one of the best cookbooks Todd’s ever read, and the information it provides about how the four elements in the title interact to make delicious food will help any chef — no matter how experienced — cook even better food. But it can also help brighten up that Thanksgiving plate, and Samin offered Todd advice on making tastier turkey, zingier mashed potatoes, and sharper Thanksgiving salads. She also stuck around to talk about writing a cookbook, devouring delicious food she didn’t cook, and enjoying the perfect vegan holiday season. Pull a chair up to the table and dig in.

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