From the brains behind brains on, this is the moment of yum.

Moment of Um-um comes to you from APM Studios.

I'm Shayla Farson.

And happy food week.

It's a whole week of delicious episodes leading up to Thanksgiving.

This year for Thanksgiving, I'm going to travel all the way across the country to visit my family.

And I'm so excited to be able to celebrate with them. My mom makes us this special holiday breakfast that's kind of like French toast, but if French

toast had a baby with a grilled cheese sandwich. It sounds weird, but it's really good, I promise.

And I've decided that this year I'm going to make my signature dessert, triple berry cheesecake

with a chocolate drizzle and a gram cracker crust. It's the best. But the only

problem is, how in the world am I going to get it all the way across the country? It won't stay

cold long enough, and what if it goes bad? Or worse, melt all over my pajamas and toothbrush in big gooey cheesecakey globs.

Oh, hold on.

What if I freeze dry it?

That helps preserve foods from fruits to ice cream, and it makes them dry, so no gooey mess.

Plus, I'll have the most original dessert there.

But I have no idea how to do it. And neither does Gabriel. Hi, my name is Gabriel from Novi, Michigan. And my question is, how do people

freeze dry food? Well, as this name implies, it implies freezing, all right?

And it implies drying.

Hello, my name is Dave Dominguez, and I'm a food scientist working for General Mills.

All right, well, we know what freezing is, it's kind of reducing the temperature, kind of the point to usually when water will freeze out.

And drying, of course, is removing water from a food system.

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