Ed Morrison · What’s cooking

November 26th, 2009

Here’s what’s cooking: The top 50 from the New York Times. Click through to see the graphic and the regional differences across the U.S.

  • Ohio is big on casseroles (sweet potato, corn, and broccoli but not green bean so much), deviled eggs and cheese balls.
  • Yams are big in the West
  • If you like butternut squash, chances are you have some roots in New England
  • Apple pie is big in New England, sweet potato pie is big in the South
  • What_s Cooking on Thanksgiving - Interactive Graphic - NYTimes.com-1

    Also, in this video, from the American Chemical Society, a chemist dressed in a pilgrim costume and a lab coat explains how those pop-up turkey timers work:


    Thanksgiving and Chemistry: What's the connection? from ACS Pressroom on Vimeo.

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