Whether your family has requested you bring home your famous peach cobbler or you need to bring leftovers of your aunt’s green bean casserole to your own fridge a flight away, many travelers may be wondering just how to transfer all of that Thanksgiving deliciousness. Thankfully (like, really thankfully) the TSA has you covered.
Just in time for the food feasting holiday, the agency released a guide on what’s allowed and what’s not.
The general rule of thumb is that solid foods are fine to put in your carry-on but anything liquid should go straight in your checked luggage. Pies, cakes and baked goods are good to go in your carry-on — although if you’re carrying a particularly liquidy apple pie, it may have to go through some additional screening.
The challenge for the traveler is often trying to figure out the best way to pack foods. Items that should be placed in a checked bag should be carefully packed in plastic tubs that are sealed tightly—perhaps even with some additional duct tape to keep the lids sealed. Or, if in glass containers such as a bottle of wine, it might be a good idea to wrap it in bubble wrap.