In this Food Science by the Fireside, we talk about how to avoid two disasters: dry turkey and (even worse) food poisoning.  Special guest and food safety expert Dr. Ben Chapman joins us to discuss how to properly prepare a turkey using sous vide.<a href='https://www.fsis.usda.gov/sites/default/files/import/Salmonella-Compliance-Guideline-SVSP-RTE-Appendix-A.pdf'>https://www.fsis.usda.gov/sites/default/files/import/Salmonella-Compliance-Guideline-SVSP-RTE-Appendix-A.pdf</a> Got a questions for us? Email us at wolfingdownfoodscience@gmail.com Please take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

Gingerbread houses- everything you wanted to know that you didn’t know you wanted to know(S2:E13)

Ever wonder about how your food makes it from the farm to your table?  There is a lot of food science along the way.  Not a culinary or nutrition podcast, Wolfing Down Food Science is all about the chemistry, microbiology and engineering of food.  Questions or comments?  Send us an email at wolfingdownfoodscience@gmail.com.  To find out more about food science at NC State University check us out at https://cals.ncsu.edu/food-bioprocessing-and-nutrition-sciences/