It’s clear we’re facing some serious food issues here in the U.S. There’s a cook shortage nationwide — what can we do to resolve it? Meanwhile, our president-elect has a hankering for fast-food meals and well-done steaks (face-palm emoji). We did, however, shine some light on a few food and drink items we’re digging these days — check out our guides to yakitori and tejuino, and gather a group to make some mushroom and poblano tamales. And no, we didn’t forget about Thanksgiving! Along with publishing a bunch of our favorite recipe roundups for the big day throughout the week, we tested out an infrared turkey fryer that uses zero oil. It was as much fun — and as zany — as it sounds. All that and more on this week’s 10 Hot Topics on Food Republic.

  1. This is what the future of food in America may look like under the president-elect.
  2. There’s a cook shortage in America. What can restaurants do to resolve it?
  3. This illustrated wine-tasting guide will help you become a connoisseur in no time.
  4. Heard of yakitori but can’t tell one skewer from the other? Here’s a handy guide.
  5. Tejuino is a fermented corn drink native to Mexico. Watch how it gets made.
  6. Looking for a group cooking project? Try these mushroom and poblano tamales.
  7. Ever wonder what it’s like to be a food writer? Check out this web comedy series.
  8. We tested out an infrared turkey fryer that uses zero oil. Here’s what we found.
  9. Behold: chef Vivian Howard’s ode to seasoning meat.
  10. Here’s our guide to eating and drinking in Taipei and Taichung, Taiwan.