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With Thanksgiving approaching at gigabit speed, we’re all gearing up for the big day with a main course of stress, and side dishes of angst and doubts about menu choices, modes of preparation, presentation (and dinner guests). To help make this feast a delightfully memorable one, I’ll now take your questions and offer cooking tips.

You may think Bub’s at the Beach is just another fun restaurant/bar that serves the best jumbo wings in the neighborhood. But you’d be wrong. It’s actually Steelers Nation (as in the Pittsburgh Steelers), according to general manager Andrew Bennington. On Sundays, the restaurant is packed with Steeler fans, some who’ve been coming to Bub’s for up to 20 years, “cheering and doing their thing.”

In an area packed with restaurants competing for hungry customers, Bare Back Grill’s general manager Kyle Anderson has a theory about what sets his restaurant apart from others.

As pies and tarts are the quintessential desserts of fall, here’s a lesson on crusts of all manners to suit assorted palates, dietary restrictions, skill levels and entertaining needs. There are four ways to go with pie crusts: 1) divine, scratch-made ones with choice ingredients have a somewhat complex and time consuming methodology, but well worth the effort; 2) crust mixes need the addition of a fat and liquid; 3) dough balls or pre-made pastry sheets only require rolling into the desired shape, or molding into a pan; and 4) pie crusts a-go-go come ready-made either refrigerated or frozen in pie plates.