Hey, Milks Street Listers. This is Chris Kimball, and I need a little bit of help. We're working on

a story about the foods people eat around the world when they experience the loss of loved ones.

So if there are dishes or food traditions that you would like to share, you can leave us a voicemail

at 617-249-3167 or send us a voicememmo at radio tips at 177milkstreet.com. One more time.

Hi, this is Christopher Kimball. Thanks for downloading this week's podcast. You can go to our website,

177milkstreet.com for recipes, culinary ideas from around the world or our latest cookbooks. Now,

here's the sweet show.

This is Milks Street Radio from PRX. I'm your host, Christopher Kimball.

Today, we're putting a new spin on classic Thanksgiving desserts with pie experts,

Chris Taylor and Paul Argwyn. They talk about franken pie, one part cheesecake, and three parts

every other holiday pie, and how to upgrade pumpkin pie from pedestrian to amazing.

What we like to do is take a little candles and dilletier and we'll spread about a cup of that

over the top, and then right before serving, we sprinkle it with some crushed toffee bits,

and that really crowns a pumpkin pie very nicely.

Also coming up, we'll hear from regular contributors, Grant Barrett and Martha Barnett,

and Dan Pashman helps us make the most out of a virtual Thanksgiving.

The first Andrea Nguyen shares her family traditions, which are inspired by the Vietnamese

Moon Festival. Andrea, welcome back to Milks Street.

Thank you so much for having me, Chris.

I thought you'd be the perfect person to talk about Thanksgiving,

because you have one foot in the cooking of your mother and now your own cooking from Vietnam,

and you also have a well-grounded foot here in Southern California,

...