From the brains behind brains on, this is the moment of yum. Moment of them comes to you from 8 PM Studios. I'm Shayla Farsan 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 globes. 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 the name implies, it implies freezing, all right?

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.

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