todd english

Today's the T-1 day mark for Thanksgiving, and if you're expecting a hoard of holiday feasters at your home tomorrow, you'll want everything to go smoothly. Between finagling oven and refrigerator space, prepping cocktails and appetizers, and ensuring there are enough place settings at the table, there's plenty to juggle, but it's very doable — if you keep a few things in mind! — we promise.

For a few extra pointers, we turned to Todd English, an expert who's not just got experience juggling all the elements in a Thanksgiving kitchen, but elements in many different Thanksgiving kitchens. The James Beard Award-winning chef toggles between 13 restaurants and a PBS show and authoring cookbooks (his latest, Cooking in Everyday English: The ABCs of Great Flavor at Home, was published last month). Keep reading to see Todd's advice for a seamless Thanksgiving.

• Giada demands an apology in response to allegations of an affair with John Mayer. — Giada De Laurentiis
• Cooks Source offers a saucy sorry for reprinting articles without permission. — NPR
• Thanksgiving: So many apps for that. — Mother Nature Network
• Todd English plans to open a Chicago outpost of his Plaza Food Hall. — Eater
• Chickarrrones are the best part of fried chicken without making fried chicken. — Salon Food
• Diners at The Spotted Pig get a sneak peek at Jay-Z's new memoir. — Grub Street NY
• Make mashed potatoes the way you like 'em — ultra-fluffy, or rich and creamy. — Serious Eats
• Did Marilyn Monroe get her stuffing recipe from Joe DiMaggio? — New York Times

• When it comes to school lunches, America is the third world. — Bittman
• Paul Liebrandt believes he's too young for 3 Michelin Stars. — Feast
• The Italian secret for the best eggs ever. — The Atlantic
• Tips for making perfect savory souffles. — Serious Eats
• Meet Tasteologie, a new food porn website from NOTCOT. — The Kitchn
• How to avoid diluted iced coffee. — Chow
• Do you cook with jewelry on? — The Epi-Log
• Everything you need to know about the different types of whiskey. — SFoodie
• The legend that is Todd English. — Eater NY
• What exactly is high fructose corn syrup? — Eatocracy

• How food companies are catering to an American hunger for more intense flavors. — Wall Street Journal
• Five weirdest candies to come out of the Sweets & Snacks Expo. — Chicago Tribune
• A simple, quick sesame noodle salad, sans the grease. — Washington Post
• Todd English is behind a European-style food hall that is set to open in the Plaza Hotel. — New York Times
• Broaden your berry repertoire with Pakistan mulberries. — Los Angeles Times
• Colorful gadgetry to add glamour to this year's Summer cookouts. — Boston Globe
• Is a preference for making reservations partly generational? — San Francisco Chronicle

These days, airlines are engaged in new flights of fancy: in an effort to set themselves apart from competitors, many have been upping the ante on food offerings.

Airlines began charging for meals post-9/11, but food-for-purchase replacements never fared well. They came with high price tags, questionable freshness, and inventory challenges. But major players have found a way to tackle these issues, and hope to enhance their brand images with a revamped reputation for good food.

Delta Air Lines serves Ben & Jerry's ice cream, cheese plates, and a new array of dishes created by culinary impresario Todd English that includes grilled chicken gyros and almond butter sandwiches. In May, American Airlines partnered with Boston Market, hoping to levy the rotisserie chain's name recognition. Although Hawaiian Airlines has long kept a focus on high-end food, it, too, has tried to elevate coach sales. While meals are free on Hawaiian, paying an additional $10 buys passengers satay chicken with vermicelli, or a sushi bento box with edamame and teriyaki chicken.

Airlines have found savvy methods of measuring the success of food programs, like using credit card readers to monitor the popularity of foods. Do you think the new tactics work? Has airline food gotten tastier?

With Top Chef Masters officially over we can finally turn our attention to getting to know the 16 remaining chefs on Top Chef Vegas. The second episode aired last night and after watching, I've come to several conclusions. Mike might be the world's biggest douche, Kevin's beard and Jesse's lip ring are distracting, and Jennifer scares me. To discuss all the delicious details, read more