Can science make your Thanksgiving dinner even better?

Chef Dan Sousa thinks so.

So the outside is getting exposed to the hot oil and crisping, but the inside is steaming at a relatively gentle temperature.

So you get fabulous meat out of that as well.

It's Thursday, November 16th, but would you take a look at that? Today is Science Friday.

I'm SciFRI producer Kathleen Davis. Thanksgiving is right around the corner, which is followed

quickly by the December holiday season. So for a lot of us, that means we've got to get our

planning together for the big meals that we'll be making. And of course, a lot of us, that means we've got to get our planning together for the big meals that we'll be making.

And of course, a lot of food science goes into making a holiday meal great.

Ira Flato speaks with Dan Sousa, editor-in-chief of Chefs Illustrated.

Ira and Dan are also joined by Sophie Bushwick, Technology Editor at Scientific American. Do you do a lot of

cooking during the holiday season, Sophie? I honestly, I do a lot of, I'll be the Sue Chef a lot

for my parents who host Thanksgiving. And so I'll, you know, I'll help out, but I usually

am not the one doing the cooking. Okay. We're going to, hopefully a lot of folks will be

asking questions. We usually get lots of questions here. We're going to, hopefully a lot of folks will be asking questions.

We usually get lots of questions here.

And I want to bring on Dan Sousa, chef of America's Test Kitchen based in Boston, Massachusetts.

He's sticking around with us.

He's also editor-in-chief of Cooks Illustrated.

And as I say, we're answering your questions about the science behind cooking.

Our favorite holiday foods, our number 844-8255, 844-8-25-8-4-4-Sai Talk.

You can also tweet us at a sci-fry.

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