A Better Thanksgiving Through Science, with Greg Blonder

Say goodbye to the cooking mistakes of Thanksgivings past. In this lecture and demonstration, Greg Blonder, Boston University professor of product design and engineering, will show you how to achieve ideal cooking results at home through scientific principles. Professor Blonder will explain the effect of brining on mashed potatoes, how to maximize your oven’s efficiency to achieve the best roasted vegetables, and why you should definitely spatchcock your holiday bird this year. With this advice, you’ll never need to suffer a dry turkey again!