Yakitori, Tamales, Cook Shortages: 10 Hot Topics On Food Republic

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.

This is what the future of food in America may look like under the president-elect.

There's a cook shortage in America. What can restaurants do to resolve it?

This illustrated wine-tasting guide will help you become a connoisseur in no time.

Heard of yakitori but can't tell one skewer from the other? Here's a handy guide.

Tejuino is a fermented corn drink native to Mexico. Watch how it gets made.

Looking for a group cooking project? Try these mushroom and poblano tamales.

Ever wonder what it's like to be a food writer? Check out this web comedy series.

We tested out an infrared turkey fryer that uses zero oil. Here's what we found.

Behold: chef Vivian Howard's ode to seasoning meat.

Here's our guide to eating and drinking in Taipei and Taichung, Taiwan.