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What's Inside Pints of the Week Special Post-thanksgiving Dinner Edition Low-fat blondies are still a treat Trust us, you need this recipe Is high alcohol content a case of nature or nurture? Peer review preserves scientific standards Give that turkey a shot of bourbon Timing is everything; make dessert first Get your game face on – and clean out that freezer More Food

To brine or not to brine: That is the vexing question that faces Thanksgiving Day cooks determined to turn out a moist, succulent roast turkey deserving of their guests' oohs and ahs. It would seem a no-brainer to go the brining route, given its acclaim as a sure-fire way to impart moisture to cooked meat.

Megan Barnes-Reichman is the new executive chef of BALEENsandiego at Paradise Point Resort & Spa, replacing Amy DiBiase, who has moved on to open Roseville. A graduate of Johnson and Wales University, Barnes Reichman has cheffed at Wyndham Anatole Hotel in Dallas, Pahui'a Four Seasons Resort in Kona, and aboard charter yachts around the world. She brings French, Pacific Rim and Asian influences to the seafood restaurant.

My thick, juicy pork chop of uncertain provenance – the menu identified it as Duroc; the bill, Kurobuta – had a listed price of $30. Costly, but a delicious dining improvement over my companion's choice, a bland $12 Wagyu burger.

Through Nov. 27, Chuao Chocolatier cafes offer Gelato Monday (buy one scoop, get one free), Bonbon Tuesday (buy a 16-piece Treat, get 5 pieces free); and Hot Chocolate Wednesday (buy a small hot chocolate, get one free). Visit chuaochocolatier.com.