Support for this show comes from Notion.

There's only one of you, only so many hours, only so much focus.

What if you had a teammate who could work just like you do, with all the contacts you have but faster?

That's what Notion AI feels like.

Notion is the connected workspace where teams create, plan, track, and ship together.

Now, with Notion agent, you can get an AI teammate that finishes the job.

Notion agent can do anything you can do in Notion, completing multi-step actions

end-to-end to move work forward while you focus on hard decisions.

You assign the task, your Notion agent does the work.

Try Notion and Notion Agent for free at Notion.com slash box.

Happy Thanksgiving and welcome to Turkey Confidential.

I'm Frances Lamb, and this is the Splendipede Table's

annual call-in special from American Public Media. We're supported by Cabot Creamery, a cooperative of a farm family since 1919.

Man, I hope you've got a feast in the oven today. Drinks in the cooler, a stack of rapid tests by the door, and you are ready to Thanksgiving like you've got a feast in the oven today, drinks in the cooler, a stack of rapid tests by the door, and then you are ready to Thanksgiving like you've never Thanksgiving before. You know, it's our pleasure every year to join you on this day, whether you're listening while you're cooking or just getting in the mood to eat, nap, and repeat. Only this year, like last year, we're doing this pre-recorded. So today what you're going to hear is me and our guests taking calls you sent to us. So thank you for those questions. Hey, we still want to see what's going on in your kitchens today. Tag us on Instagram at Splendid Table or use the hashtag Turkey Confidential. A little later in our show, we're going to be joined by Potty Hinnich of Patti's Mexican Table and her newest show, La Frontera.

But first, we're going to get things going with Kenji Lopez-Alt.

Now, there aren't many people who combine a love of cooking with the ability to explain why the science behind cooking really matters.

But that is the gift of Kenji Lopez-Alt.

He's the author of the Food Lab

as a recipe columnist at the New York Times and was the first person we turned to when the

pandemic hit to find out how to feed ourselves safely. But now, we're so excited to have him

back to talk about more pleasantly topical things. Hey, Kenji, happy Thanksgiving.

Hey, Francis, same to you.

...