Relishing The Science Of The BBQ | WAMU 88.5 - American University Radio
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Relishing The Science Of The BBQ

From mayonnaise myth-busters to a ketchup jar that never jams, the grill pit is a hot bed of scientific research. Ira and Flora talk with food safety specialist Angela Fraser talks safe picnic protocol; MIT's Kripa Varanasi explains his "LiquiGlide" condiment container; and fermentation expert Bob Hutkins of University of Nebraska salutes the pickle.
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