Holidays are defined by traditions — those we keep and those we break. And nothing could be more traditional than a roast turkey on Thanksgiving. This year, nearly 250 million turkeys will be raised to satisfy American demand. But how traditional is the turkey? The fact is, we don't know. The first Thanksgiving included venison, the Wampanoag people brought plenty. And the colonists shot some wild fowl, but there probably weren't any sweet potatoes, and definitely no cranberry sauce. Thanksgiving didn't become a national holiday until Abraham Lincoln's time, what was traditional when the tradition was new?

Perhaps the most common trade-off for working parents is the inability to give their kids home-cooked meals—even if they work in food service. John Besh, a working dad and James Beard award-winning chef who runs eight acclaimed restaurants, has written a book about his experiences trying to fix the gap between the food he prepares in his home and at work.

This whole week we’re talking about home. And we’re asking our guests and listeners: what does home look and sound and taste like to you?

If you’re Amy Sedaris, the answer might very well be tinfoil balls and seashell toilet seat covers.

Tired of PB and J? Had it up to here with ham and cheese? In honor of back-to-school season, we revisit and remix the lunchbox, with sandwiches that surprise, but don't require you to break a sweat.

Melissa Clark leads us in our journey. The author of "In the Kitchen with A Good Appetite: 150 Recipes and Stories About the Food You Love," she also shares her mother's sandwich theory of life.  (Recipes after the jump)

This Fourth of July weekend, a lot of us will be eating hot dogs, potato salad, corn on the cob, and hamburgers. But when we’re done feasting on the char-broiled delicacies that have come to represent our nation’s independence, how should we finish it all off?

Bill Yosses has some suggestions. He’s the official White House Pastry Chef, and author, along with Melissa Clark, of a new cookbook called “The Perfect Finish.” Chef Yosses joins us live from the White House, where he gives us the scoop on everything from what he serves official visitors to the first family's favorite sweets.

Below, Bill Yosses and Melissa Clark's red, white and blue berry buttermilk bundt cake with orange glaze.

Do you have a favorite treat from Michigan or dish from Minnesota?  Have you ever had Vernors soda, or squeaky cheese curd? For this week's food segment, we continue our state-by-state journey to find our favorite regional foods from around the country with our friend Ed Levine of SeriousEats.com.

For this week’s food segment, we host an all-new Takeaway cooking smackdown.

On the menu: Barbecue sauce.

On the mat: Chef Rossi (of the Raging Skillet and Bust Magazine, as well as star of WOMR’s "Bite This") and Cathy Erway (blogger behind noteatingoutinny.com, author of "The Art of Eating In", and host of Heritage Radio Network’s "Let's Eat In").

On everyone’s minds: How will Cathy Erway’s history as a BBQ judge influence her sauce making? Will Chef Rossi’s reputation as “New York’s Wildest Caterer” be evident in her BBQ sauce? What secret ingredients will each of them be bringing to the table? And whose sauce will win The Takeaway’s crown? Recipes after the jump.

According to the White House, 23.5 million Americans currently live in what are known as 'food deserts.' Food deserts are essentially nutritional wastelands that lack reasonable, affordable access to grocery stores. They exist primarily in urban and rural areas of the country, but can be found just about anywhere. And the people who live in them, more often than not, are forced to stock their cupboards with food from the convenience store, or even the drug store.

Michelle Obama’s “Let’s Move” anti-childhood obesity initiative has set the goal of eliminating all America’s food deserts in the next seven years. But if you’re living in a food desert, you might be wondering what you’re supposed to do until then to stay healthy and eat right.

Janine Whiteson, author of “Cooking Light: What to Eat,” has some ideas. She's a nutritionist who’s visited convenience stores and drug stores in some of New York’s poorest neighborhoods, and she’s found that it’s actually possible to eat healthily in a food desert if you have some practical guidelines.

It’s Cinco de Mayo, and The Takeaway wants to go beyond beer and tortilla chips to talk about what should really be on your plate if you’re celebrating tonight. Helping us with the task are Jesse Vendley and Peter Oleyer. Along with Jesse's brothers Brian and Dave, they are the co-owners of Calexico, one of the east coast's most famous food carts and winner of the 2008 New York Vendy Award.

See Jesse and Peter's tasty and simple Cinco de Mayo menu. Try out the recipes and send us a photo of the result on our Facebook page!

• CONGRESSIONAL TAKEOUT: Washington Correspondent Todd Zwillich discusses the new sense of urgency in Washington for immigration reform, and how the Democrats' agenda might get disrupted as a result.
• LISTENERS TAKEOUT:  Friday, we talked to Todd Wilbur, a cookbook author turned master in the art of cloning secret recipes. This morning, we hear your take on what makes you keep or share kitchen secrets.

There's an overabundance of strawberries across the country, and rock-bottom prices to match. Why? And what should we do with all of them?

Janet Keeler, food and travel editor of the St. Petersberg Times explains where all these strawberries came from, and shares recipes for making the most of them. And Lauren Der, 2009 Strawberry Queen of Plant City, Fla., shares stories from America's strawberry capitol.

Last week, we talked with Pillsbury Bake-Off finalist Christina Verrelli, just days before she headed to Orlando for the Superbowl of cook-offs. Now back in Pennsylvania, she tells us how it went...

For this week’s food segment, we sit down with our friend Kim Severson, food writer for our partner The New York Times, and star of such past Takeaway cooking segments as “The Girl Scout Cookie Smackdown” and “Food Writers Compete to Feed Six for Fifty Dollars.”

The first Pillsbury Bakeoff took place in 1949 with amateur cooks from around the country competing for top honors and $50,000 (the equivalent of roughly $400,000 in today's dollars - not bad!).

In the decades since, the take-home for the winner has gotten bigger and bigger. This year’s grand prize winner, who will be crowned on Monday, April 12, will receive one million dollars, as well as kitchen appliances and a shout-out from Oprah Winfrey.

Today, we take our inspiration from the Girl Scouts. Across much of the country, Girl Scout cookie selling (and for some, eating) season is winding down. And if you’re like us, that means you’ve stockpiled boxes and boxes of Thin Mints, Do-Si-Dos, and Samoas.

Watch a video of the girl scout cookie smackdown!

As more of us are being forced to stretch our food dollars further, the question on some of our minds is: Can I eat that old can of soup in the back of the cupboard? Or more generally: Can I eat expired food?

Chinese New Year arrived on Sunday, and with it, a two-week period of celebration for the Year of the Tiger. In honor of the lunar new year, we talk with two prominent Chinese Americans about their favorite New Year foods and memories.

On Valentines Day, romance usually starts once the food is on the table. Couples will go out to a special restaurant and gaze into each others' eyes over someone else's cooking. But what about bringing the romance into the kitchen?

That's what Pat and Gina Neely do everyday. They're high school sweethearts, restaurant owners, and co-hosts of the Food Network show "Down Home with the Neelys." 

Are you and your family suffering from the winter stir-crazies? Are you hungry? Why not cook together? Romilly Newman, an 11-year-old chef who hosts her own Youtube cooking show, "Little Girl in the Kitchen," insists that it’s easy. And Alyssa Volland, founder and president of the Mini Chef culinary institute for kids, says it can improve everything from your family’s diet to your kids’ math skills.  

I try to teach kids that that feta cheese can taste good. —Romilly Newman

In this week's food segment, we celebrate Elvis Presley's 75th birthday with a conversation about his favorite foods, southern cooking traditions, and personal memories of the King himself from Judy Peiser, executive director of the Center for Southern Folklore in Memphis. (click through for recipes for Fried Peanut Butter and Banana Sandwiches and Banana Pudding)