It's the biggest meal of the year and you look forward to it for months. But that doesn't mean Thanksgiving doesn't pose its fair share of challenges. So how can you keep your head above water while preparing a meal to feed a football team? The Food Network asked 50 chefs around the country to share their Thanksgiving tips.
There are culinary tips from chefs like Bobby Flay, Michelle Berstein, Andrew Carmellini, Michael Symon, Tom Love, José Andrés and Richard Blais who all dish on their favorite techniques, shortcuts and advice for making a meal to remember.
One very important thing to keep in mind on Thanksgiving is to maximize oven space. Here's what Iron chef José Garces had to say on the subject: "Use your oven space wisely: Make dishes like mashed potatoes ahead and heat them in a double boiler to save room in the oven for things that need to crisp, like stuffing."
Want to avoid a completely stress-free Thanksgiving? Follow Love's advice on buying a cooked turkey. "Depending on how many guests you have, it may be a good idea to buy a cooked turkey. There are a lot of great barbecue joints that have turkeys ready to go, requiring only a worry-free reheat."
Our new five-part video series, 'The Secrets of Fine Dining', brings you incredible tips and tricks, straight from the chef’s kitchen, to level up your fine-dining cooking techniques and plating skills. Take a look.
From 28-30 October, join Fine Dining Lovers for a celebration of young culinary talent, when 12 global finalists will battle it out in Milan for the title of best young chef in the world - plus, join our first edition of Brain Food forum. See what's on.
Fine Dining Lovers teams up with the Culinary Institute of America, James Beard Foundation and Black Food Folks on the Better Business project to build stronger, more sustainable business practices for the industry.