Thanksgiving is the World Series of Food and we're going into extra innings.  Russ Parsons shares tips for the perfect Thanksgiving turkey.  And Eddie Lin finds an unusual approach to the traditional bird: barbecue turkey necks.  And lest we forget the vegetarians, Akasha Richmond has some ideas for Thanksgiving dishes for non meat-eaters.

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People are cooking at home now more than ever.  This week, where to get the ingredients you need.  Plus, a trip to the Orange County home of Gustavo Arellano to eat nopales or cactus.  Food as art as environmental benefit.  And Jonathan Gold finds a good brisket sandwich in Glendale.  

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One crop that could never grow in Southern California is the cranberry.  They literally need a flood to grow.  In this week's show, meet a cranberry farmer and find out what a bog is.  Plus how farming can help veterans of Iraq and Afghanistan heal the wounds of war.  And hear how one guy considers bacon a weapon of mass destruction.  

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Behold the wonder of the egg.  Food science geek and TV host Alton Brown shares the secrets behind some of his favorite ingredients.  Plus, what happens when a quest for food safety clashes with a thousand year-old ethnic tradition.  And the matchmaking power of pie.

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The collective psyche, wounded from this economy, is thinking small.  This week on Good Food, how to remodel your kitchen without going big.  Plus, The New York Times' Mark Bittman proves that it's not the kitchen, but what comes out of it that counts.  And, a visit from the green fairy.  Absinthe is back.

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RIP Gourmet Magazine.  Food writers Russ Parsons and Jonathan Gold sort out just what the magazine meant to its readers, and what will take its place.  Plus the outspoken Top Chef non-winner, Stefan Richter stops by.  And the ins and outs of urban farming. 

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Tons of untouched food is thrown out each year and one councilman is trying to get this food to the people who need it.  Plus, Evan Kleiman tours the LA Regional Food Bank and finds out what kind of safety net exists for Angelenos.  And more secrets for the pie-baking perfection.

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What is the world's perfect fruit?  For one man, it comes in form of a pluot.  He tells us why this week on the show.  Plus, celebrate Blessed Rainy Day with some of the spiciest food in the world.  And the LA Times' Russ Parsons cools off with frozen souffles.

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The Slow Food movement wants us to eat in a less industrialized and more sustainable way.  Those values just might be able to help fix our economy.  Hear about a theory called Slow Money.  Plus, the proper etiquette for picking up the tab for an unemployed friend.  And some ideas for what to do with all of those tomatoes.

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