If you're a last-minute decision maker when it comes to Thanksgiving dessert, you've come to the right place. The one and only Chris Morocco developed three stunning, towering pies—lemon meringue, banana cream, and chocolate pudding—and here he walks us through how to make each one. After that, four staffers share their Thanksgiving stories.

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This year, our big Thanksgiving feature in the November issue is based on our video series called Making Perfect. In both the magazine and videos,  we challenged the food editors to make their best version of turkey, mashed potatoes, gravy, cranberry sauce, stuffing, sides, and pie. Today, we chat with the editors about the dishes they were assigned—what went right, what went wrong, and how it all came together for the perfect meal.

Get the recipes from this episode:

Bon Appétit’s Absolutely, Positively Perfect Thanksgiving Menu

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This week, we’re going behind the scenes of It’s Alive, our video series that chronicles Brad Leone's fermentation experiments (and adventures) and is edited by Matt Hunziker. It was a big leap from videos we used to make—less hands in pans, more humor—so Brad and Hunzi sit with Adam to talk about the series' evolution. After that, we're reading letters and comments we receive. A lot of them are nice, a few are mean, and some are constructive—the kind that we like to engage with. Finally, we're airing the first of a new recurring segment called Cook, Marry, Kill with senior staff writer Alex Beggs.

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The newest member of our Test Kitchen team, Sohla El-Waylly, talks about her recent recipe for chicken thigh biryani based on her mom’s lamb version. It took a lot of testing to get it just right—and now it really is. After that, associate editor Hilary Cadigan chats with Donny Sirisavath, chef and owner of Khao Noodle shop in Dallas and this year's no. 2 Best New Restaurant.

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Erika Nakamura and Jocelyn Guest left their NYC butcher shop and restaurant about two years ago. They were tired of the long hours and wanted to start a family. So they did just that and founded their own sausage company, J&E Small Goods, which they talk about with Carla Lalli Music. After that, Basically editor Sarah Jampel tells you everything you need to know about cooking with nuts.

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We were lucky to have Yasmin Khan stop by the offices a few weeks ago, so we’re airing that conversation for you today as a bonus episode. Healthyish editor Amanda Shapiro chats with Yasmin about her latest book, Zaitoun. It chronicles her travels throughout Palestine, sharing the stories and recipes of the people she met along the way.

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Alison Roman is back to talk about her new cookbook, Nothing Fancy, which just came out yesterday. It’s as beautiful as her first and filled with recipes developed around the idea of having people over. That’s right: not entertaining, just having people over. Here she explains how the book came together—and how hosting friends doesn’t have to be a big fussy thing.

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Questlove just released his fifth book, Mixtape Potluck, which also happens to be his first cookbook. It's a collection of recipes from his friends—chefs, musicians, entertainers, and artists—and meant to inspire the kind of potluck-style dinner parties he hosts. He swung by to talk about what went into making the book, how food and creativity overlap for him, and, of course, his favorite Philly cheesesteak spots.

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Molly Baz is here to help. She shares tips on how to shop for fish (even if you can't make it to speciality market), how to cook fish without stinking up your house, and more. After that, Alex Delany is back with more drinks you should be making now that it's fall.

   

Get the recipes from this episode:

Clam Toasts with Pancetta   

Shrimp Toasts with Sesame Seeds and Scallions

Whole Fried Fish with Tomatillo Sauce

BA's Best Linguini with Clams

Slow-Roasted Salmon with Harissa

Slow-Roasted Cod with Bell Peppers

Fall Spritz

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After living in Japan for nearly two decades, Ivan Orkin is  the chef and owner of two ramen shops in NYC and widely (and unusually) considered an American authority on ramen. He enlisted Chris Ying, cofounder and former editor of the late Lucky Peach, to tag team and write The Gaijin Cookbook, their new Japanese cookbook you're truly meant to put to good use. Then, Carla gives us her top 10 cooking rules.

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