When it comes to Thanksgiving, you might want to think twice before tossing your potatoes into the food processor or smothering your cranberries with sugar. Julie Yu, staff scientist at San Francisco’s Exploratorium, explains the science at work behind the holiday’s classic sides: gravy, mashed potatoes, and cranberry sauce. What role does pectin play in congealing your cranberries? How do you avoid lumpy gravy? In this episode of our “Food Failures” series, Yu—who says Thanksgiving is her favorite holiday—is here to help you avoid Turkey Day trip-ups.
Produced by Becky Fogel, Production Assistant