Are We There Yet?

The Science Behind Your Favorite Thanksgiving Dishes

Thanksgiving is right around the corner, and for many people, that means it’s time to start thinking about what will be on the menu for dinner that night. Many people will opt for a classic turkey: others, a vegetarian-focused meal. Regardless of the plan, preparing food for the holiday can take some planning, and there’s a lot of science that goes into it.

Cookbook author Kenji López-Alt thinks about the science behind cooking a lot. He’s the author of The Food Lab: Better Home Cooking Through Science, and he lists Thanksgiving as his favorite holiday. That makes him the expert on all things brine, sides, and pie. López-Alt joins Ira from his home in Seattle, Washington, to answer questions about the science behind Thanksgiving foods.

Early Wednesday morning the Artemis 1 mission launched, the first integrated flight test of NASA’s Space Launch System—a massive rocket that NASA hopes will enable an eventual lunar landing. The uncrewed launch was a long time coming. Elements of the program have been under development for over a decade. If all goes according to plan, a second Artemis flight—this time, with crew—will take place in 2024, with a crewed lunar landing in 2025.

Another component of the program, a tiny spacecraft called Capstone, entered into lunar orbit several days prior to Artemis. It will test a complicated orbit planned for a potential lunar space station called Gateway, which would serve as a way station for astronauts moving between Earth and the Moon.

Ira talks with Jim Free, NASA’s Associate Administrator for Exploration Systems Development, and Brendan Byrne, space reporter for WMFE and host of the Are We There Yet podcast, about the test flight and what lies ahead for the Artemis program.

Transcripts for each segment will be available the week after the show airs on sciencefriday.com.

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