To have great po-boys, you need someone who can make the bread just right. You need someone with a good line on affordable, high-quality seafood and someone with no fear about perhaps applying too much roast beef gravy. The other essential ingredient is the customer with a local palate, the customer who will disregard national ad campaigns and coupons and bypass a rogue's gallery of fast food brands to get to a respectable po-boy shop.

Two marine biologists working triangular cages used in raising the baby oysters, known as spat.
Poppy Tooker

On this week's Louisiana Eats! we venture down to Grand Isle to explore the current state of Louisiana's shellfish industry.

tuchodi / Flickr

1. When deciding what size turkey to buy, figure 1 pound per person up to a 15-pound bird, or 3/4 pound per person for a larger one. [Ed. note: Find Lynne’s guide to decoding turkey labels here.]

2. Defrost a frozen turkey in the refrigerator or in a sink filled with ice water. Never defrost a turkey on the kitchen counter. Harmful bacteria can form quickly. Figure about 30 minutes per pound, and change the water every 30 minutes.

What to know before buying a Thanksgiving turkey

Nov 13, 2015
timsackton / Flickr

When you talk turkey, you're talking money and what is on the bird's label makes all the difference. Depending on what it says, you can spend anything from 79 cents to a whole twelve dollars a pound (plus shipping) on your Thanksgiving masterpiece. So here's a short take on what those labels mean, and what they deliver for the money.

A Turkey Label Brief:

The 4 characteristics that define a roasting pan's quality

Nov 13, 2015
Trago/Getty Images

When it comes to roasting pans, cookbook author Dorie Greenspan says four characteristics define quality: the pan's weight, its size, the good grip of its handles and the metal it's made of.

1. The pan's weight

How to brine a turkey

Nov 13, 2015

Q: I keep hearing about how brining is the best thing to do for a Thanksgiving turkey, but I have no idea where to start. Can I get a brining primer?

Salad Spinners

Nov 13, 2015

Kitchen gadget guru Dorie Greenspan put salad spinners to the test and found them to be an indispensable tool. Spinners come in three models: crank, pull-cord, and pump. She claims they have saved countless rotator cuffs as they quickly propel water from freshly washed greens.

Crank Spinner: The oldest model on the market and the most cumbersome to operate, Dorie says it's best used in the mini-version when you want to dry just a small amount of herbs or greens. Copco makes a baby spinner that sells for about $15.

Bon Appétit's Thanksgiving menu

Nov 13, 2015
The Splendid Table

Bon Appétit shared a Thanksgiving menu from its November issue.

(Last year, Bon Appétit shared four non-pumpkin pie recipes for Thanksgiving after Adam Rapoport, editor in chief, took a stand against pumpkin pie.)


Recipe: Salt-and-Vinegar Rösti

Donna Hay's Thanksgiving Sides

Nov 9, 2015
The New Easy

In preparation for Thanksgiving, Australian author Donna Hay shared five recipes with us from her cookbook The New Easy. In a previous appearance on The Splendid Table, she emphasized the importance of short, simple, well-written recipes in her books. Recipes

Brother O'Mara / Flickr

Mark Bitterman, author of Bitterman's Field Guide to Bitters and Amari, says bitters are "the salt" of a cocktail, but you can also use them in cooking. He is the owner of The Meadow in Portland, Oregon, and New York City.