Wired today has an interesting take on Thanksgiving dinner (those guys always have an interesting take, no?). Instead of boring you with recipes or historical debunking, they took all those things we eat on Thanksgiving, sucked the water out of them, and put them under a powerful microscope.
The results are interesting to look at, and just science-y enough to make us think we learned something. For example, here’s cranberry sauce under the microscope:
Here’s what Wired says you’re looking at here:
The substance that gives this classic ingredient its essential flavor crystallizes upon evaporation. “Crystallization is a guiding motif in the organization of matter,” Davidson says. “In biology, it’s a way of packaging molecules.”