This week it's our annual Thanksgiving show. We're bringing you a line up of experts for a look at why we eat what we eat on this day. Chef Jonathan Waxman, author ofA Great American Cook, tells how he and his little daughter lay out the feast. His recipe forApple and Chicken Liver Mousseis to die for and guaranteed to keep hungry relatives at bay while the turkey cooks.
It's an early morning carbo-loaders dream breakfast for Jane and Michael Stern at the Kozy Korner Café and Bar in Winnett, Montana.
Those sweet potatoes with marshmallows that appear on many holiday tables may trace their beginnings back to an ancient Arab medical handbook according to Yale history professor Paul Freedman, author of Food: The History of Taste. He joins us for a look at what shaped our tastes for this holiday.