Willie Benedetti of Willie Bird Turkeys was born into a turkey-raising family, and has been cooking and carving turkeys all of his life. His free-range birds get a thorough endorsement from Chowhounds. Before you carve your turkey, Willie recommends that you let it rest and don't forget to remove the stuffing.

Chowhound fayehess, also known as Faye Delicious of Blip.tv, puts whole cloves and heads of garlic into her sauté pan to extract the flavor.

Samuel Merritt of Civilization of Beer demonstrates a way to get effervescent hefeweizen (say that three times fast) from bottle to glass with no foaming over.

The cheesemonger and owner of the Cheese Store of Beverly Hills helps us face our fears.

Ian Garrone, manager of Far West Fungi, recommends trying the lobster mushroom, which is actually one fungus on top of another. Oh, and lobster mushrooms are a pain to clean.

Chowhound Jed Kolko loved the flavor that anchovies gave to cooking, but didn't like the hassle of having to make sure the fish had fully dissolved. Now he frequently uses fish sauce instead to add depth to sauces and braising liquids.

Author Amelia Saltsman cautions shoppers at farmers' markets not to fear firm produce, which can take months to ripen fully.

Far West Fungi manager Ian Garrone loves king trumpet mushrooms, which he describes as firm and dense as well as buttery and sweet. He also describes what to look for when buying king trumpets.

Chowhound Jed Kolko saves unused chicken broth by freezing it in cubes, which are then easily incorporated into future recipes.

Andrew Leonard, editor and writer for Salon, throws a huge backyard party every year featuring oysters. He offers tips on how to tell the good from the bad.