Considering that the screen industry still holds enough confusion for any 20 industries, the upcoming movie titles have some promise. The fall season is still the fall season, which means it’s the run-up or run-down to awards season late this year and early next.

It means imminent best-of-2024 lists destined for pushback (why does everyone anoint the same favorites?), Golden Globes and the Academy Awards. As always, much of what’ll likely fill the ballots will come out of the international film festival noisemakers this time of year, with events in Venice, Italy; Telluride, Colorado; Toronto and New York City sharing many of the same movies in a six-week blur through mid-October. And then there is, you know, “Wicked.”

Here are 10 titles coming our way. Each provokes a question that only time and your opinion of the movies themselves can answer. Release dates are subject to change, like so much in this life.

“Beetlejuice Beetlejuice” (Sept. 6 in theaters): Thirty-six years ago, Tim Burton made a scruffy, inventive ghost comedy and created a uniquely macabre playground for one of Michael Keaton’s finest hours (and a halfs). Now, with many times the original’s $15 million budget, comes a sequel featuring ringers from the original ensemble — and, one hopes, a bigger role for Catherine O’Hara — plus newbies Jenna Ortega, Justin Theroux and Willem Dafoe. The question: Can Burton’s more, more, more sequel avoid swamping the material with digital effects?

“Wolfs” (Sept. 20 in theaters, Sept. 27 on Apple TV+): A botched killing, a couple of rival lone-wolf fixers learning how to get along, George Clooney, Brad Pitt, a little comedy, a little action. Directed by Jon Watts of the recent, pretty zippy “Spider-Man” trilogy, “Wolfs” is going to dink around in multiplexes for a single week before Apple streaming gets it. Clooney and Pitt are not happy about that. The question: Can the fellas and director Watt recapture some of the “Ocean’s 11” magic, wherever people see the results?

Adam Driver, left, and Nathalie Emmanuel in director Francis Ford Coppola’s “Megalopolis,” in theaters Sept. 27. (Courtesy American Zoetrope/Megalopolis/Mihai Malaimare Jr./TNS)

“Megalopolis” (Sept. 27 in theaters): Francis Ford Coppola spent $100 million and more on realizing his decades-in-the-oven science fiction fantasy about the clash between art and business, starring Adam Driver as a Howard Roark-flecked architect, Giancarlo Esposito as a corrupt mayor, and a screenful of futuristic imaginings by Coppola and his team. The question: Reviews from the Cannes Film Festival ranged from respectful to not-quite; will the filmmaker’s big gamble find a warmer reception Stateside?

“The Wild Robot” (Sept. 27 in theaters): DreamWorks Animation adapts the Peter Brown bestseller about shipwrecked robot Roz (voiced by Oscar winner Lupita Nyong’o) and her education in caring for an orphaned gosling. The question: Can director Chris Sanders manage something closer to the emotional satisfactions of the “How to Train Your Dragon” trilogy than the “Ice Age” movies?

“Joker: Folie à Deux” (Oct. 4 in theaters): The 2019 “Joker” caught the wave of sinister Trump-era vibes, to the tune of a billion-dollar gross, and Joaquin Phoenix won most every best actor award in existence. The question: Can Lady Gaga’s Harley Quinn-in-training, plus director Todd Phillips’ notions of how to make this sequel its own kind of nightmare musical, lead to another hit — and a better one in the bargain?

“Anora” (Oct. 18 in theaters): Writer-director Sean Baker may not be a globally recognized name, but his filmography deserves that recognition, with such brash, humane portraits in street-level, working-class seriocomedy as “Tangerine” and “The Florida Project.” “Anora,” his latest, concerns a Brooklyn sex worker (Mikey Madison) whose engagement to the son of a Russian oligarch leads to trouble. The question: Can Baker keep the streak going?

“Nickel Boys” (Oct. 25 in theaters): This adaptation of the Colson Whitehead novel, inspired by the horrors of a real-life Florida reform school, has a huge challenge to meet, coming as it does in the wake of director Barry Jenkins’ epically superb Amazon adaptation of the Whitehead novel “The Underground Railroad.” The question: Can director RaMell Ross and his team do the source material justice?

“Here” (Nov. 1 in theaters): Tom Hanks and Robin Wright, de-aged and aging as the century-spanning story requires, star in this adaptation of the 2014 graphic novel. The movie’s the product of director Robert Zemeckis; always an early adopter of cinematic technologies, he’s utilizing this time a generative artificial intelligence toolkit known as Metaphysic Live, allowing (don’t ask me how, at least yet) the actors to be de-aged or face-swapped not in post-production, but on set, in “real” time. The question: Does the AI truly help tell this story? Or in 20 years, will “Here” look the way Zemeckis’ “Polar Express” looks to us now? The trailer’s mighty promising.

“The Piano Lesson” (Nov. 8 in theaters, Netflix on Nov. 22): Set in 1936 Pittsburgh, August Wilson’s Pulitzer Prize-winning drama (his second, after “Fences”) starred John David Washington, Danielle Brooks and Samuel L. Jackson in a recent Broadway revival. Now, with Danielle Deadwyler stepping into the female lead, this story of a family heirloom (the piano of the title) and its deep, urgent historical legacy comes to the screen. The question: One that many stage-to-film translations have to answer — can the source material survive and thrive as a movie with a third of its material cut for time?

“Wicked” (Nov. 22 in theaters): The phenomenally popular Broadway musical, winding in and around the storyline of L. Frank Baum’s “The Wonderful Wizard of Oz,” brings its prologue tale of female friendship sorely and magically tested to the screen. “In the Heights” director Jon M. Chu and his team are halving this project; “Wicked II,” basically the second act of the stage version, arrives in late 2025. The cast is led by Cynthia Erivo (Elphaba) and Ariana Grande (Glinda). The question: Can the movie keep the “Wicked” phenom flying?

Michael Phillips is a Tribune critic.

This chicken nugget recipe comes from legendary cookbook author Mark Bittman, whose latest installment in his “How to Cook Everything” series is built around kids’ cooking. Set to debut Oct. 15, “How to Cook Everything Kids” (Harvest, $35) is written especially for the younger set, teaching them cooking techniques as they prepare their favorite dishes.

These chicken nuggets are crispy, easy to prepare and “waayyyy better than what you get at a drive-up window,” Bittman writes. “If you double this recipe, you’ll have enough for a lot of hungry people, or make enough to freeze the leftovers in an airtight container to heat later in the microwave.”

Chicken Mark Nuggets

Serves 4

INGREDIENTS

1 pound boneless chicken (tenders, breasts, cutlets or thighs)

Salt and pepper

1 cup whole milk

4 cups cornflakes

3 tablespoons good-quality vegetable oil, plus more as needed

DIRECTIONS

In “How to Cook Everything Kids” by Mark Bittman (Harvest, $35), the author highlights kid-friendly recipes to cook at home. (Courtesy Harvest)

Heat the oven to 400 degrees.

Cut the chicken into chunks about 2 inches long. Put them in a medium bowl, sprinkle with a little salt and pepper and pour in the milk. Toss with a fork until the pieces are all coated with the milk. Let the chicken sit while you get everything ready to cook.

Put the cornflakes in a shallow bowl and crumble them with your hands or a potato masher. Crush the flakes into crumbs about the size of coarse bread crumbs. (For a more even coating, make finer crumbs by pulsing the cornflakes in a blender or food processor.)

To set up for breading and baking, put a large rimmed baking sheet on a counter or table and smear the bottom with the oil. On one side (depending on whether you like to work from the left or the right), put the bowl with the crumbs. Next to that, put the bowl with the chicken.

Toss the chicken again with the fork to make sure all the pieces are wet. With tongs (or your hands), one at a time lift a piece of chicken from the bowl and roll it in crumbs until coated all over. As you work, put the pieces on the oiled pan, spreading them out so they’re evenly placed without touching. (Be sure to wash your hands once you’re done with this step.)

Bake: Set a timer for 10 minutes and let the chicken bake without touching. You’re looking for a crunchy-looking golden brown crust to form on the bottom as the oil sizzles. You’ll see it around the edges when the pieces are ready, and you’ll be able to turn them easily without tugging. Tongs are the best tool to avoid splatters, but sometimes a stiff spatula can help loosen every bit from the pan. If they’re not ready to turn when the timer goes off, set it for another 5 minutes and check again to see if they’re ready to turn.

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If you used breasts or tenders, bake the second side for another 5 minutes (or 8 minutes for thighs). You want the second side to be about the same color as the first. To test for doneness, carefully remove the pan and cut into a piece with a fork and small knife so you can peek. The meat should feel firm against the fork and cut easily, and you’ll see no pink. The juices should be clear. You don’t have to check every piece once you get the hang of what they look like.

Sprinkle the nuggets with a little salt and pepper if you like. Serve them plain, or with a condiment or homemade sauce for dipping on the side.

Variations

Fish: Instead of the chicken, use firm thick fish fillets like salmon, cod, catfish or halibut. Everything else in the recipe stays the same. Follow the cooking times for chicken breasts.

Pork or beef: Instead of the chicken, use boneless beef or pork sirloin or loin chops or steak. Everything else in the recipe stays the same. Follow the cooking times for chicken thighs.

— Mark Bittman, “How to Cook Everything Kids” (Harvest, $35, due out Oct. 15)

Firing up the grill is a great way to cook up something delicious — and fast. This recipe for grilled lemon harissa chicken comes from recipe author Caroline Chambers, who includes it in her new cookbook, “What to Cook When You Don’t Feel Like Cooking” (Union Square & Co., $35).

Harissa, a North African spice paste made with dried chiles, garlic, citrus and extra-virgin olive oil, is a great quick marinade for meat, Chambers says. You can also dollop the spice paste into soup or scrambled eggs or stir it into something creamy, like sour cream or yogurt, to create a dipping sauce. Here it adds incredible flavor to poultry.

“The grill is my secret weapon for quick weeknight cooking,” she say. “There’s barely any cleanup afterward!”

Grilled Lemon Harissa Chicken

Serves 4

INGREDIENTS

2 pounds boneless, skinless chicken breasts and/or thighs

2 tablespoons plus 1 teaspoon harissa, plus more as needed

2 tablespoons extra-virgin olive oil, divided

Kosher salt

1 lemon, plus more as needed

3 medium zucchini

3/4 cup labneh, sour cream or plain full-fat Greek yogurt

1/4 cup soft herbs, such as dill, parsley, chives, basil or a mix

DIRECTIONS

Heat an outdoor grill to medium-high (400 to 450 degrees).

“What to Cook When You Don’t Feel Like Cooking” by Caroline Chambers (Courtesy Union Square & Co.)

In a large bowl, combine the chicken, 2 tablespoons of the harissa, 1 tablespoon olive oil and 2 teaspoons salt. Using a Microplane, grate in the zest of the lemon, then halve the lemon and squeeze in the juice from one half (reserve the other half for the sauce). Toss to coat.

Halve the zucchini crosswise, then slice into 1/4-inch-thick planks. Add the zucchini on top of the chicken (yes, it can touch the raw chicken), drizzle with the remaining 1 tablespoon oil and season with 3/4 teaspoon salt. Use your hands to coat the zucchini in oil and salt — it’s fine if some of the harissa gets on the zucchini, but you don’t want to totally toss the zucchini and chicken together.

Grill the chicken and zucchini for 5 to 7 minutes per side, or until the chicken registers 165 degrees on an instant-read thermometer and the zucchini is very, very tender — like, smushy! It’s so good when it’s a bit smushy. Transfer everything from the grill to a large serving platter. Let the chicken rest.

Meanwhile, make the sauce. In a medium bowl, stir together the labneh, the remaining 1 teaspoon harissa, the juice of the remaining lemon half, and ¼  teaspoon salt. Taste and add more harissa or lemon juice if you want.

Tear some soft herbs right over top for a pop of color and freshness. Throw everything on the table and let everyone serve themselves!

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Tip:  No grill? Throw everything onto a parchment lined rimmed baking sheet and roast at 425 degrees for 15 to 20 minutes, until the chicken breast reaches 160 degrees (it will continue cooking while it rests to reach a safe 165 degrees).

— Caroline Chambers, “What to Cook When You Don’t Feel Like Cooking” (Union Square & Co., $35)

San Diego’s Dexcom began sales this week of Stelo, the industry’s first FDA-approved continuous glucose monitor that doesn’t require a prescription. With a two-pack of the biosensor costing just under $100 per month, the local company aims to tap a new market of users and increase access to this technology.

Now, people without health insurance coverage for such devices have the option to buy Stelo directly from Dexcom’s website. The device is geared toward adults 18 years and older with type 2 diabetes who are not taking insulin and who do not have problematic hypoglycemia or low blood sugar. The device can be worn for up to 15 days before needing to be replaced.

A one-off purchase of a single pack with two sensors — which lasts 30 days — costs $99. There’s also a monthly subscription option, which costs $89 for two sensors to be delivered every 30 days. The device is eligible to be purchased using funds from a Flexible Spending Account or a Health Savings Account.

Stelo — which was cleared by the U.S. Food and Drug Administration for over-the-counter use in March — is a wearable device that fits in the palm of your hand. It is worn on the back of the user’s upper arm to track blood glucose levels — no finger prick required. Stelo connects to a smartphone application as it constantly measures, records and analyzes the user’s glucose levels and then presents those results in the app every 15 minutes.

For more than two decades, Dexcom has been a pioneer of the technology that helps patients manage diabetes via continuous glucose monitors. Now, the company hopes to reach people who don’t have health insurance coverage for this kind of device, people who don’t take insulin and those with prediabetes who simply want to track their blood glucose levels.

“With the launch of Stelo, we’re defining a brand-new category and once again setting the gold standard for people to easily take control of their health,” said Jake Leach, executive vice president and chief operating officer at Dexcom. “Now, millions more have access to 24/7, easy-to-understand glucose insights that can inform their daily lifestyle choices and support behavior modification.”

Dexcom said the use of its continuous glucose monitors on its own or alongside other diabetes or weight management tools can help people understand how different foods or activities affect their glucose levels.

When Dexcom announced the rollout of Stelo earlier this summer, industry analysts noted the opportunity to tap a growing market of users beyond diabetes patients. Part of this untapped group could be a result of more awareness of metabolic health and disorders as well as the popularity of GLP-1 weight loss drugs such as Ozempic and Wegovy.

“Dexcom glucose biosensors are an essential and proven tool for diabetes management — driving strong clinical outcomes regardless of medication use and even potentially slowing the progression of diabetes,” said Thomas Grace, MD, head of clinical advocacy and outcomes at Dexcom. “In a world where GLP-1 use is becoming increasingly more common, glucose biosensors like Stelo can help make those medications more effective.”