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Shortly after opening Restaurant Christophe a year ago in Paris's Latin Quarter, chef and owner Christophe Philippe, 27, decided to make it a nonsmoking restaurant and hung a sign in the dining area explaining, "Smoking severely harms the scent of my dishes." He lost many customers, he said, but as a former smoker who had struggled to quit because of the smoke in restaurants where he worked, Philippe is committed to keeping a smoke-free environment

For optimal results, submerge your turkey in the brine for at least 12-24 hours

[PMC free article: PMC1060469] [PubMed: 9229053] Moolchan ET, Robinson ML, Ernst M, Cadet JL, Pickworth WB, Heishman SJ, Schroeder JR

Do you have two hours

Moreover, even the freedom of the choice to smoke is sometimes questionable