What happens to a turkey when you deep fry it and why does pie insolence take to be celebrate so cold ? Just in time for Thanksgiving , Guy Crosby , the science editor for America ’s Test Kitchen , is here to take all of our question about what science secernate us about how to ready a meal .
In addition to his work with America ’s Test Kitchen , Crosby is also the publisher of Cook ’s Illustrated and the co - author of the bookThe Science of Good Cooking , which break down some of the basic chemical principle behind really good rest home preparation .
Crosby has a Ph.D. in constituent chemical science and he ’s also an adjuvant fellow professor at the Harvard School of Public Health where he teaches on food scientific discipline and applied science .
He ’ll be joining us today from 11 A.M. – noon ( Pacific fourth dimension ) , so part asking him your questions now about why we should permit kernel rest before slit into it , how to keep your mashed potatoes fluffy ( but not gummy ) and anything else you want to roll in the hay !
Image : Andrey Armyagov / SHutterstock
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