Thanksgiving Live Q&A with Lan Lam and Dan Souza
Join Lan Lam and Dan Souza for a Live Thanksgiving Q&A Thursday, November 20th (3pm PT/6pm ET)! They’ll be answering questions, giving away prizes, and sharing their most helpful Thanksgiving tips. Plus, Lan will prepare a show-stopping cranberry tart live on camera. Come with your questions, leave with the confidence to take on Thanksgiving like a pro.
Get the recipe for our Cranberry Curd Tart with Almond Crust here:
See more info on giveaway details here:
Timing: November 20, 2025 (6:00 PM ET) to November 20, 2025 (7:15 PM ET)
Entry: For a chance to win leave a comment on this video sharing the burning Thanksgiving question you want Dan and Lan to answer.
Winner selection: One lucky commenter will be randomly selected on 11/24 to win a free, year-long Digital Membership to America’s Test Kitchen. Another lucky commenter will be randomly selected on 11/24 to win a free copy of our Cocktails Illustrated cookbook. The winners will be contacted via comment and/or DM.
Disclaimers: No purchase is necessary and a purchase does not improve your chance of winning. Must be located in the United States and 18+ to win.
This Giveaway is in no way sponsored by, endorsed by, administered by, or associated with YouTube. Giveaway entries that don’t comply with YouTube’s Community Guidelines will be disqualified.
To view the full terms and conditions visit:
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Watch the final part of our Thanksgiving Live Q&A here: https://youtube.com/live/T76NB0RYEMk
More Lan and Dan live, please!
This was so fun! Because I'm traveling 3+ hours the morning of I'll be bringing a couple bags of coffee and some homemade boiled cider. Both travel well and can be enjoyed later in the evening or the following days.
That cranberry tart is sooooooo friggin good! Every time is see whole cranberries I buy an obscene amount so I can freeze them and make that tart, not just for TG, although I make it every year now for TG
This was so much fun! We need another round
Omg I'm so disappointed I missed the live! Are any more of these planned in the near or fast future?
I keep hearing that a convection oven is great. Do you all have a recommendation on the best one that is mid range in price? Thank you!
A little glitch at 27 minutes. What was the turkey recipe you guys were talking about? Thanks
An excellent vegan/vegetarian main dish is Squash Wellington
I love LAN!!!🎉
Dan and Lan are the new dynamic duo!!! Great live chat, gave me a few ideas for new sides. Thank you!!
I know I’ll like Lan’s dessert
Thank you for all you that you guys have taught us!! You have renewed my love of cooking.
I made this tart last Thanksgiving it's amazing!
This was fun! Too bad I missed the livestream!
I've made the cranberry curd tart at least half a dozen times. It's always perfect and it's always a crowd pleaser.
Thanks for sharing!
I tried this tart but it didn't set well. It was tasty though.
I loved this! More please!
Hey! I was trying to think of a perfect recipe to get a class of 2nd graders to enjoy making together that is relatively healthy? Thanks for always being awesome!!!
Forgot to mention that I made the cranberry tart last year. It was delicious. Next time, I'll use the crust from this year's pomegranate tart.
Does anyone ever cook a goose for TG as opposed to a turkey? Do you follow the same basic steps/recipe?
Theyre right – the meal IS mushy!
What a wonderful show. Love Dan & Lan. I've learned so much from them.
great Dan and Lan what are youre favorite cocktails
I love how Ms. Lam is a perfectionist with that crust…😍
Love these two. Lol, Lan fixing Dan’s tart crust.
How about coming up with a good recipe for the Lekvar Filling for the Prune Pierogi we all Have Now that the one we all used has gone out of production. ?
I think I saw something like this years ago with a gingerbread crust also. I would recommend stocking up on fresh cranberries because after Thanksgiving I cannot find fresh cranberries anywhere.
so great. thanks all.
Hello, what is a good seafood alternative for people who don’t like turkey? Thank you
What happened, live show ended abruptly.
Hello! I am so excited about this and I have a question (or two…;))!! it is about timing… I am planning to make your Turkey Breast en Cocotte with Pan Gravy. I will also be making the bread stuffing with fresh herbs (the one with the turkey parts cooked on top). So both of them will need to cook in the oven at the same time… but they are at drastically different temperatures. What is the best way to manage this. The stuffing is 375 and the turkey is 250. I am sure I could cook the stuffing ahead of time and reheat… but how do I do this without drying it out?? Or vice versa with the turkey??? HELP!!!! Ps… When you guys have in your recipes the measurement for fresh herbs… is that measurement before it is chopped up or after it is chopped up??? THANK YOU!!!!!!!!!!!!