<http://schema.org/articleBody>
"Dessert is like a whole separate feast on Thanksgiving. Often times there will be just as many pies, cakes, and crumbles as there are side dishes to go with the turkey. You want your offering to stand out in the sea of sweets\u2014you're a Bon App\u00E9tit reader, after all\u2014so we set up a live Facebook chat with senior associate food editor Alison Roman to answer all your questions on all things dessert. From the best way to bake a pumpkin pie to her suggestions on panna cotta (and, of course, a couple non-dessert related things), she gave you the confidence to FINALLY oust Aunt Jane as the apple pie queen. At least for this year. Check our Alison's advice in the slideshow, and leave any questions you have in the comments. &lt;strong&gt;RACHEL KRUITBOSCH:&lt;/strong&gt;\u00A0\"Pie is so heavy after a big meal. What's a better, lighter alternative?\" ALISON ROMAN:\u00A0Yes, &lt;a href=\"http://www.bonappetit.com/recipe/greek-yogurt-cheesecake-with-pomegranate-syrup\"&gt;this recipe is a cheesecake&lt;/a&gt;, but because it uses mostly Greek yogurt, it feels (somewhat) virtuous and not as heavy. &lt;strong&gt;ROBB BRUCE:&lt;/strong&gt; \"Can I ask a question not related to desserts? I want to make the &lt;a href=\"http://www.bonappetit.com/recipe/dilly-rolls\"&gt;dilly rolls&lt;/a&gt;. Can I make them ahead and store them?\" AR: I'll allow it! Well, I wouldn't. You can make the dough the day before, even shape them the morning of. When you're ready to bake, pull them to proof and pop them in the oven\u2014your guests will think you've been baking all day, super impressive. &lt;strong&gt;JACKIE McCAIN&lt;/strong&gt;: \"What's your favorite apple pie recipe?\" AR:\u00A0&lt;a href=\"http://www.bonappetit.com/recipe/apple-pie-with-spiced-apple-caramel-sauce\"&gt;This apple pie is classic&lt;/a&gt;, and amazing. Spiced caramel sauce is optional, but you'll want to make it anyway. &lt;strong&gt;JULIA CAIRNIE BASTAJA:&lt;/strong&gt; \"Can you suggest a good vegan, nut/peanut free dessert?\" AR:\u00A0&lt;a href=\"http://www.bonappetit.com/recipe/chocolate-peanut-butter-fun-cake\"&gt;This chocolate cake&lt;/a&gt; is actually vegan, although no one could tell when we were testing it. Leave out the peanut butter frosting and use your favorite vegan frosting, or go au naturel with no frosting at all. &lt;strong&gt;KATE MANECKE:&lt;/strong&gt; \"I am baking pies for a friend and I am delivering them to her on Wednesday night\u2014if I bake the pies on Tuesday night, will they still be fresh? Should I refrigerate the baked pies or store them at room temp? Thanks!\" AR: Pies are always best right out of the oven, but they are still pretty damn good the next day, if you ask me. I always store them at room temperature, unless there is a custard or lots of dairy involved. &lt;strong&gt;TIMOTHY J. THOMSON:&lt;/strong&gt; \"What kind of stuffing would go best with a roasted duck instead of turkey?\" AR: Something involving a dark bread, like rye, and fruit like dried cherries sounds pretty amazing. &lt;strong&gt;JENNIFER COLE GATH:&lt;/strong&gt; \"Can you recommend a dessert for my picky husband that will also make everyone else happy? He hates pumpkin and doesn't like cooked fruit (apple pies, etc).\" AR:\u00A0&lt;a href=\"http://www.bonappetit.com/recipe/spiced-bundt-cake-with-apple-caramel-sauce\"&gt;Cake&lt;/a&gt;! The answer to everything, right? &lt;strong&gt;MARTHA WHATLEY GANJINEH&lt;/strong&gt;: \"My pumpkin pie gets too dark around the edges and stays goopy in the middle. What am I doing wrong?\" AR: I'd say baking it at a higher temperature than you should. Pumpkin pie filling is technically a custard, so low and slow is always best. &lt;strong&gt;JACK MAYHER&lt;/strong&gt;: \"Do you think the dry brine will work just as well as wet? How long can you keep a dry brine on before it makes the turkey mush?\" AR: It's a different thing\u2014wet brine is more about moisture, dry brine about flavor (which gets my vote). It wont turn the turkey to mush, but it will get too salty if left on for too long (recommended time is 6-7 hours for a 12-14lb. bird). &lt;strong&gt;PEG McGLINCH&lt;/strong&gt;: \"I'm trying to think of a good way to finish panna cotta for Thanksgiving. Maybe a cranberry coulis. But do you have other suggestions?\" AR: Ooh! Love it. I'm also a fan of thinly sliced fruit (like pears or persimmons) drizzled with honey and candied nuts for crunch. &lt;strong&gt;LESLEY MASON&lt;/strong&gt;: \"Any favorites for a one-crust pie?\" AR: This &lt;a href=\"http://www.bonappetit.com/recipe/cherry-bourbon-pie\"&gt;Cherry-Bourbon Pie&lt;/a&gt; has a lightly spiced streusel topping, and because you can find jarred sour cherries any time of year, it's perfect for Thanksgiving (especially for those sick of apple pie). &lt;strong&gt;DAN ALDWORTH:&lt;/strong&gt; \"Hey Alison! If you're baking with vanilla is it worth splurging for real vanilla beans or is it OK to use the bottled imitation stuff?\" AK: Dan! I'm glad you asked. In my opinion, it's always worth splurging for the beans, the flavor is unparalleled. Afterwards, you can dry them out and make sugar or infuse some booze. &lt;strong&gt;CYNTHIA KIA WHITE&lt;/strong&gt;: \"Looking for a different dessert to serve this year...want something away from the norm, so no pie or cheesecake. Any ideas?\" AR: I know, you said no pie, &lt;a href=\"http://www.bonappetit.com/recipe/cranberry-hand-pies\"&gt;but these are HAND pies&lt;/a&gt;, and so cute. Different enough but also familiar to those still wanting some semblance of tradition. I love these."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.bonappetit.com/test-kitchen/cooking-tips/slideshow/thanksgiving-dessert-tips-recipes?slide=14>