Do chemists make better cooks? Probably, but it also might take them all day to do it, because they're experimenting and explaining the process along the way. Anyway, the rest of us can be the better cooks for their efforts. The American Chemical Society brings us some timely tips for improving our Thanksgiving feast.
This video is an opportunity to share my mother's cranberry sauce recipe, in case I haven't already: feed fresh cranberries and quartered oranges (peel and all) through a food grinder, then add sugar to taste. That's all. No cooking, so the antioxidants are preserved pretty well. It's so flavorful that you can only take it in small quantities, which makes it a great palate cleanser. Now you're cooking with SCIENCE!
Note: I no longer not use my mother's recipe. Kroger sells cranberry sauce with pineapple and pecans in it, which I have developed a taste for.