Often spirit grand tastings offer more than even the greatest enthusiast can drink. So at this year's WhiskyFest San Francisco, which boasted more than 260 whiskies in one room, I had to have a strategy. I came up with a brilliant one: ask all the experts pouring the spirits what their favorite Scotches, bourbons, and whiskies are, then go from there.

My favorite tip-off came from the reps at Highland Park and The Macallan, who pointed me to Buffalo Trace to sample the 2010 release of the distillery's George T. Stagg bourbon. This limited-release bourbon whiskey is aged for 15 years, made of uncut and unfiltered rye bourbon, and, at 143 proof, packs more of a punch than your average antiseptic.

But there's a reason why this bourbon, which is only distributed once a year, flies off shelves: it's absolutely spectacular. There was little burn — only smoothness — after I diluted the enticing molasses spirit with some water. I enjoyed the smoky-oaky, full-bodied, caramelly spirit to its last drop. Have you ever tried a high-proof bourbon?

Happy National Sandwich Day! What better way to celebrate than the way OnSugar blog Between the Bread did, with the ultimate six-layer sandwich? Find out what she thought of this Taiwanese treat.

I was not at all hungry when I ate this sandwich. I'd just eaten an airplane meal, which, itself, was shortly on the heels of lunch, but when we spied this sandwich at the Taipei airport on the way back from Bali, we had to buy one in the name of blogging.

Displayed alongside other artful but futuristic-looking baked goods, this sandwich resembled a slice of layer cake. On top, it had a graceful, savory glaze; on the sides, a nutty coating that was like a cross between the dusting on multigrain bread and an almond croissant. Between each of the six slices was a different filling, applied lightly like a tea sandwich. Keep reading for the verdict.

If you're hungry for turkey, but don't want to wait till Thanksgiving to make the mouthwatering meat, serve up this simple turkey scaloppine recipe. It comes together quickly, meaning you can enjoy it as an elegant and flavorful main any time of the week. When using thinly pounded slices of boneless turkey breasts, pay attention to the heat, as you don't want to overcook the poultry. The fast pan sauce is a mixture of white wine, chicken broth, fresh sage, and chopped pancetta. A couple pats of butter add a glossy sheen to the sauce. For a complete pre-Thanksgiving meal, serve with stuffing muffins and a glass of Beaujolais. Want the recipe? Check it out after the break.

• Sandra Lee: semi-homemade TV host, semi-first lady of New York. — Eater
• Five things your chef definitely doesn't want you to know. — Eatocracy
• Why you should roast squash in sausage fat. — Salon Food
• San Francisco star chefs' shenanigans during the World Series clincher. — Grub Street
• Taste-testing Popeyes's fried crawfish. — Serious Eats
• More savory oatmeal suggestions. — The Epi-Log
• Which type of wine lover are you? — Huffington Post Food
• New York restaurant reviewer Robert Sietsema cooks pasta, discusses evolving role as critic. — Chow

For a Southern-inspired Thanksgiving, don't just serve ordinary pumpkin pie for dessert, instead offer pumpkin chess pie. Although it has no relation to the game of chess, this luscious custard pie has origins in England and roots in the South. It normally consists of eggs, butter, and sugar, but this recipe stirs in pumpkin puree. The thing that makes a chess pie different from other custard pies is the addition of cornmeal to the batter. Classic chess pie can be somewhat sweet, so pair it with coffee or a crisp sparkling Moscato. Get the recipe when you read more.

For your best Thanksgiving ever, begin planning for the big day earlier than you normally do. Rather than being daunted with the turkey up front, ease yourself into the holiday by selecting your side dishes first. Start with sweet potatoes, a surefire table topper at any Fall meal.

Serve them mashed in place of conventional white potatoes; you'll enjoy the same fluffy texture but also gain vitamins, antioxidants, and fiber. Balance out the salt on the table with a dessert-like puree studded with maple syrup and nutmeg, or skip the sugar and try out a savory chipotle version. Try either — or both — when you read on.