Call me a Communist. But I don't like turkey all that much. If I did, I'd eat some of those awful oven-roasted turkey sandwiches at the deli, but frankly I'd rather eat the plastic that encases the meat. Don't get me wrong, I've choked down (and sometimes even enjoyed) dry, tasteless turkey during Thanksgiving---if, of course, it's drown in enough gravy. Yeah, yeah, I've read about the Los Angeles Times' great turkey recipe, but I don't see myself leaving a salted bird in the fridge for three days. Please. In this video, Alton Brown offers a simple, foil-based way to make crisp, tasty turkey that cooks the dark meat without drying out the white stuff. Sounds pretty good (though I do pine for the deep salty flavor of the Times' recipe). So what's your method?

This Food Network segment on how to make candy corn brought back some fond childhood memories. I always ate my corn from the top down, one colorful segment at a time. It was a psychological tactic more than anything. I wanted to extend my eating pleasure for as long as possible. Frankly, I still employ similar tactics when I encounter good food, which fortunately goes way beyond candy corn these days.