Fresh Tomatillo Salsa

When you're cooking turkey, but also doing Friendsgiving - it's worth learning a butchering technique that will save you hours of work in the kitchen. Jocelyn Guest (whole animal butcher) teaches us how to perfectly spatchcock (or butterfly) the bird. Special thanks to The International Culinary Center

The secret to a gorgeous evenly cooked turkey is trussing. If you want that bird to be the centerpiece at your Friendsgiving table, follow Erika Nakamura (whole animal butcher) as she teaches us this technique. Special thanks to The International Culinary Center

Chef Jansen Chan (The International Culinary Center) teaches us two great baking decorating techniques in one (royal icing and sprinkles). Nothing says you care more than decorating your Friendsgiving cookies or cake with your own homemade sprinkles.

It isn't intimidating.

In the Armenian neighborhood of Glendale, Los Angeles, Armen and his family have been serving up mini kabobs to hungry to loyal customers for more than thirty years! Every morning they start whipping together fresh ingredients - fresh potatoes, red ripe tomatoes, and grandma’s special hummus recipe. We took a trip to this local attraction to witness their juicy skewers on the flaming grill and hear more about their generational story.

This easy pot roast is packed with flavor thanks to 8 whole heads of garlic, roasted so they're mellow and sweet, plus some fresh garlic for kick, and a rich gravy full of meaty flavor. The secret ingredient: crushed gingersnaps, which help thicken the sauce and add a lovely spicy flavor perfect for fall and winter. Get the recipe.

Just in time for Turkey Day , we asked Chef David Burke to participate in one of our community's most-viewed discussions.