As Thanksgiving draws near, every magazine is filled with tips and recipes. I noticed one that recommended dry brining the turkey as opposed to the wet version (soaking the bird in a flavorful water based brine). The dry brine recommends salting the bird 3 days prior to cooking. What experience do you all have with the dry version?

Eggplant. Do you peel it as I have heard chefs say always peel as it is bitter. And what about the salt? Is it a waste of time. I have done both and sometime nothing at all, but I am curious as to what you all do??

I'm staring at a can of Goya cannellini beans in my pantry and can't remember why I bought them. What to do with them? Anyone have any great recipes for these beans?

I want to take a vacation. It's that time of year to make some kind of plans for the warmer weather here in midwest. I would love to hear about any cooking vacations, or classes anyone has done. I was thinking maybe Mexico? And then I thought about a road trip, maybe down to New Orleans with food destinations on the way. (Leaving from Chicago) Any great stories or should I just take a staycation?

Has anyone ever tried huitlacoche, also known as corn smut? When I lived in SoCal, I had heard of it but never was able to try it. Though I think I saw it once in a can. Now living in the midwest...corn country...I was wondering if it ever becomes available. I thought it was considered a delicacy like truffles.

Thinking about a pub tour of Ireland. Has anybody done one and can they recommend if we should do the bus or self drive tour. I want to drink some great beer so I would love some impute. What about any places in the U.S. for a beer vacation?

Had recently gone to Heaven on Seven for some gumbo and thought I should make an enormous pot for myself and family. Decided on chicken and sausage and got cooking. Tasting it as it cooked and I was really happy with the result. Then finished with some gumbo file and now am thinking I like it better before the file. What about you? Do you think the file adds or is not needed?

Having a discussion with friends about the latest trends in cooking. We agreed on some but wonder what others think about trends to come in regards to baking. We've done the cupcake thing to death, and doughnuts are probably best done by professionals. What baking trends do you see coming our way?

Any good suggestions for unique/quirky/diner type places for great breakfasts in Chicago? Maybe an early lunch?

Several years ago or more I had the opportunity to visit the Shaker Village in New Hampshire. While the memory of that visit is very special as it was the last visit with my Nana and a fun trip with my sister it is the Maple Cream Pie I had at the restaurant on site that really stays in my memory. This pie was to die for! I bought both cookbooks on sale in the gift store but none had the pie recipe. I wrote the Village, would they part with the recipe? NO! Anybody out there ever had it? It was a basic pie crust with a creamy mapley filling. Whipped cream or maybe merigune on top. How I would love to make that pie, for me, my sister and Nana.

Has anyone tried Ransom Old Tom Gin? I love gin and have seen this dark colored gin in my local store. Just wondering how it differs from clear gin.

I just purchased a bottle of Angostura Bitters, thinking that my bar was incompete with it. Now that I have them, what else besides an Old Fashion cocktail can I do with them? Any suggestions?

Have you ever had dry aged beef? If so, how was it? Was it worth the price? I was also wondering if it was possible to do it yourself. I know it is mostly available only in restaurants and is available to purchase online. Is it a product that my local butcher would have or would age for me? Sounds like I have lots of questions so looking forward to some great responses! Thanks in advance!

Anyone have any interesting places to try out here in the Chicago Western Suburbs?

Has anyone made the Bacon-Bourbon Jam from Martha Stewart? It sounds great. Any thoughts?