You asked, our Food Director answered. Here are five things you needed to know about preparing Thanksgiving dinner this weekend.

Best burning Q's from our Thanksgiving dinner Twitter chat

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<img src="http://www.chatelaine.com/wp-content/uploads/2015/04/Triple-Tested.png" style="float:left;padding-right:4px;width:120px;"><strong>Welcome to The Chatelaine Kitchen.</strong>
 
What is triple-tested? Our Food Team creates, develops and tests every recipe at least three times (sometimes more!) to make sure it’s delicious and foolproof. We also make sure it’s easy to follow and shop for. Our professional testers weigh all the ingredients for nutritional analysis, verify how long it takes to prep and cook each recipe and check if it can be made ahead. We re-taste and adjust as needed. To confirm results in different kitchens, recipes are also tested at home — by us or by you. Sign up to be a home tester: testing@chatelaine.com

Recipes

Chatelaine Kitchen

For Thanksgiving, do you buy cranberry sauce in a can—or do you make it at home? (And what's the difference, anyway?) Find out at Chatelaine.com

Pantry 101: Canned cranberry sauce vs. homemade

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Pantry 101

Ten easy recipes, designed to use up the bits and pieces left in the fridge from this week's dinner plan.

How to use up October's leftover ingredients

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Leftover ingredients

The harvest season is bringing these hardy fall fruits and vegetables to markets everywhere—here's the produce that's in season now, or on its way.

Produce Guide: Fall Fruits and Vegetables

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The Kitchen Apprentice

Is canned or fresh pumpkin the key to your perfect slice of pie? Find out at Chatelaine.com

Pantry 101: Canned vs. fresh pumpkin

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Chatelaine Kitchen

All the highlights from our Thanksgiving Twitter chat

Pantry 101: Canned cranberry sauce vs. homemade

How to use up leftover mozzarella, artichokes, raisins and more

Your fall produce guide

Pantry 101: Canned vs. fresh pumpkin