How do I know when the turkey is done? To stuff or not to stuff? It’s that time again! Chef Brian Kaywork, instructor at The Culinary Institute of America takes your questions about cooking turkey and all the fixins’ for Thanksgiving dinner. We’ll have holiday wine recommendations, too.

Time to start planning your holiday meals! A chef in the U.S. Navy shares lessons learned from cooking hundreds of turkeys over the years. Plus, we visit SONO 1420, a local craft distillery incorporating hemp in their spirits. And Jessica Cote of Birch Hill Tavern shares a recipe for a cozy autumn cocktail you’ll want to sip fireside.

When you think of farms, you probably think of red barns and fruit trees. This week on Seasoned: A different kind of farming. We talk to two ocean farmers about growing seafood, and chat with Oyster Club’s Dan Meiser about what makes local oysters so special. Plus, Chef Plum explains how to sear scallops perfectly.

Maneet Chauhan is a James Beard Award winning chef, restaurateur, and a judge on Food Network’s Chopped. In her new cookbook, Chaat, she shares recipes from the kitchens, markets, and railways of India. Marysol Castro and Chef Plum talk to Maneet about her book and her mission to reintroduce home cooks to Indian food.

Where is your favorite local apple orchard? Who makes the best apple cider donuts? Should a tart apple like the Sierra Beauty star in your pie—or should you go for a sweet variety, like Golden Delicious? Amy Traverso, author of The Apple Lover’s Cookbook is our guest. Amy shares apple recipes, apple pie tips, and a savory apple supper.