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Thanksgiving Science

Across
Microscopic organisms release carbon dioxide gas as it feeds on sugar for this dinner staple.
Angiosperm, monocot, dessert-type dish.
Containing up to 22% starch, a crumbly one, is a mash-able one.
The first full moon in Autumn
Placing it in a brine, uses osmosis and diffusion to make it juicier.
Too much heat causes the chlorophyll molecules to lose their magnesium ions, (causing the coloring to dull)
Down
Uses sage, a "hearty" herb, that can withstand cooking.
Air-in-water-foam for the topping
This relish tray item comes from a plant with an indestructible root system.
A heterogeneous mixture, cherry is not always on the top.
This can go from a sauce to a solid thanks to polymers.
The eggs hold this treat together, while proper blending of the glutenous edge adds the perfect touch
Needs heat, water, and starch for its viscosity.