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• Planning like a Chef: Dean of Restaurant & Hospitality Management Rick Camac advises, “consider people, portions and yields” when choosing your turkey. The former restaurateur of The Fatty Group has more than 10 years of experience measuring meat supply. Read his yield rule and tips for ordering online in “” on NBC News.
• Cooking, Carving and Creativity with Leftovers: Culinary Arts Program Director Sabrina Sexton shares how to read a turkey label, season and roast the meat, and rest it before carving. When you’re ready to serve the bird, Chef Sabrina advises, “remove large pieces, like the legs and breast, and then cut these into smaller portions.” See her turkey techniques and quesadilla recipe for leftovers in “” on Forbes.

  

• Fire, Knife and Food Safety: Chef Sabrina addresses nine avoidable safety risks, from salmonella to food poisoning and advises, “put cooked food in the oven while finishing other preparations to keep food safe and hot, rather than sitting around at room temperature.” Learn what to throw on a fire if it does break out in “” on People.
• The Proof is in the Pie: Los Angeles campus chef-instructors Louis Eguaras and Missy Smith-Chapman judged an iHeart Radio pie-baking contest. Chef Missy advises making custard pies low and slow, and Chef Louis evaluates the color, shine and design of three variations. See how cooking temperatures, filling and crusts affect regular, gluten-free and vegan pumpkin pies on .

Get pro Thanksgiving recipes on DICED and study with these chef-instructors in ICE's Culinary Arts program.