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.