The story of a typical American family—imaginary poultry—and a handpuppet.

When Danielle's family serves poultry at their dinner table, no one utters the word "chicken." Instead, it is always called "fish." Danielle explains why with the help of her friend "Duki." (16 minutes)

When is a chicken your friend? When is he your dinner? This American Life's former webmeister Elizabeth Meister talks with Kamiko Overs, an 11-year-old girl at the annual poultry exhibition run by the American Poultry Association in Columbus, Ohio. Elizabeth Meister is a producer with Long Haul Productions.

When is a chicken your friend? When is he your dinner? TAL's former webmeister Elizabeth Meister talks with Kamiko Overs, an 11-year-old girl at the annual poultry exhibition run by the American Poultry Association in Columbus, Ohio.

Ira and his friend Danielle, whose family says they're eating fish when in fact it's turkey or chicken, for an unusual reason.

Food writer Jonathan Gold tells what it's like to panfry a chicken—with a live chicken watching you the entire time.

Food writer Jonathan Gold tells what it's like to panfry a chicken—with a live chicken watching you the entire time.

Verda Mae Grosvenor, host of NPR's Seasonings, shows Ira how to tell a chicken is done simply by listening the sound of the grease.

When Francois Mitterand knew he was about to die, he decided that the last food to cross his lips would be poultry...a tiny bird that is actually illegal to eat in France. It's a bird that, by tradition, is eaten with a napkin covering your head.

When Francois Mitterand knew he was about to die, he decided that the last food to cross his lips would be poultry...a tiny bird that is actually illegal to eat in France. It's a bird that, by tradition, is eaten with a napkin covering your head.

What happens when a chicken crosses the thin yellow line that divides the animals we eat from the animals we keep as pets. Jonathan Gold, food writer for Gourmet magazine, tells how he accidentally came to adopt a chicken, and what happened to his opinion of chickens afterwards.

In order to make foie gras — goose liver — the birds have to be treated inhumanely, strapped down and force-fed huge amounts of food. So when a chef named Dan Barber heard about Eduardo Sousa, a Spaniard who had supposedly found a way to make foie gras without mistreating the animals, Dan didn't believe it ... until he went to Spain to investigate.

Producer Stephanie Foo fell hard for a new holiday tradition this year – Turkey Fryer PSAs created by fire departments across the country.

Food writer Jonathan Gold tells what it's like to pan-fry a chicken—with a live chicken watching you the entire time.