There’s a lot going on in the world of food, so Good Food Pittsburgh will give you Something To Chew On in this regular wrap-up of the best food stories of the day.
- Prepping Thanksgiving dinner can be stressful… so anytime we hear about ways to make it easier, we’re all ears. NPR’s The Salt has a step-by-step (and day-by-day) instruction manual for getting work done ahead of time, so that everything comes together on Thursday. [NPR]
- And while we’re on the subject of Thanksgiving, The Splendid Table has a very solid checklist for what to do to get ready for the big meal. Our favorite: #5 Rearrange Oven Racks. [The Splendid Table]
- One more Thanksgiving story. Our favorite restaurant critic, LA Times’ Jonathan Gold, shares his secret for the perfect stuffing. It all comes down to peels chestnuts. [Los Angeles Times]
- Blue Bell has reopened their Texas plant, months after a listeria outbreak shut it down. They say that they’re not taking any chances with public safety. [Delish]
- One woman had a dream: To make her own Cheetos. It did not go well (but she certainly gave it the old college try). [BuzzFeed]
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