Don't miss the first set - gravy, turkey carving and green beans hints are discussed! 

Here are 10 more tips for Holiday Food:

1. Making pie and want the first piece out to be perfect?  Before adding crust to pan, create a foil triangle from center of pan that will overhang the lip of the pie pan (a foil footprint of the first piece out).  When ready to serve, cut alongside that foil footprint and slowly lift up on the foil and support with your serving utentil. 
    
2. Vegetables need to be stored at different temperatures - here's a cheat sheet.  Got fruit?  I have written an article about storing fruit, too!
    
3. If you are doing dough, sugar, or something messy in general on a table that has a seam, place masking tape over the seam for easy cleanup
    
4. Don't use a roasting rack - instead, put a generous layer of onion on the bottom of the roasting pan or crock pot and set your roast on top of it - your roast will retain more moisture
    
5. Go over your holiday menu TODAY and look for all the things you can do ahead of time.  Common things that can be done the day before are:  Stuffing, cutting of raw vegetables,  pre-measuring of dry ingredients for a recipes and labled in a tupperware container, selection and washing of dishes you only use this time of year, many casseroles (with the exception of a crunchy or cheese topping) can be done and reheated in advance, sauces that are not milk/cream based can be made ahead of time, snack mixes (like Chex or nuts) can be assembled, dips can be done and put into tupperware
    
6. Did a piece of egg shell fall into the bowl?  Attract the piece with another part of its shell
    
7. I chill salad plates in the freezer for 10 - 20 minutes (or set them outside in a plastic bag) for large meals because we don't always get to the salad first and who likes room-temp salad?
    
8. Always, always, always let your meat "rest" for at least 10 minutes, covered with foil before carving.  With pork roasts especially, this is the difference between okay and great meat.  Remember that while resting, your meat is still cooking...
    
9. When mixing anything with mayo or egg/milk based product that will be served cold, all ingredients must be chilled before combining.  Do not mix together and then chill in fridge - big yucky no-no. 
    
10. REALLY IMPORTANT:  It is dangerous to everyone if there are children, alcholic drinks, hot pans and open ovens operating in a small space.  Have a miminum of people (preferably ones one that are truly helping you) enter the kitchen while cooking is actively happening.  Have snacks, glasses, drinks, games and napkins/paper towels set up outside of the cooking space.