Here’s adorably corny Diane Bunce, a chemistry professor at the Catholic University of America, talking about the chemical science behind Thanksgiving dinner.

Description from the American Chemical Society (which produced the video):

The video, produced by the ACS Office of Public Affairs, focuses on traditional Thanksgiving foods, including topics such as:
• How does the pop-up timer in a turkey work?
• Why do muffins rise, even when made without yeast?
• Which antacids neutralize the most stomach acid?