Looking for a new old-fashioned touch for your Thanksgiving table? Over at Chow.com
, MDRN KTCHN host Scott Heimendinger uses the turkey day staple gravy to explains the science of emulsion. The Modernist twist? He uses a touch of xanthan gum and lecithin to emulsify the jus with fat to create a a gravy that is part science, part bird, and all delicious.