Do you ever wonder about the science behind making that perfect holiday meal? A lot of factors determine <a href="https://www.sciencefriday.com/segments/thanksgiving-science-of-cooking/?utm_source=wnyc&utm_medium=podcast&utm_campaign=scifri" target="_blank">if a turkey gets golden,</a> mashed potatoes turn fluffy, or a pie gets that crisp crust.As the weather gets cooler and the holidays approach, chef <a href="https://www.sciencefriday.com/segments/thanksgiving-science-of-cooking/?utm_source=wnyc&utm_medium=podcast&utm_campaign=scifri" target="_blank">Dan Souza from Cook’s Illustrated and America’s Test Kitchen</a> joins Ira to answer listener questions about the science behind holiday cooking.Ready for even more cooking science? Listen to a past episode about an oft-overlooked protein source—complete with the Science Friday staff’s favorite recipes. Plus, learn about <a href="https://www.sciencefriday.com/segments/climate-change-food-diet/?utm_source=wnyc&utm_medium=podcast&utm_campaign=scifri" target="_blank">six foods that might fill our plate in a warming climate. </a>To stay updated on all things science, <a href="https://www.sciencefriday.com/newsletters/?utm_source=wnyc&utm_medium=podcast&utm_campaign=scifri">sign up for Science Friday's newsletters</a>. Transcripts for each segment will be available the week after the show airs on <a href="https://www.sciencefriday.com/episodes/november-10-2023/?utm_source=wnyc&utm_medium=podcast&utm_campaign=scifri" target="_blank">sciencefriday.com</a>.

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