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WASHINGTON, Nov. 23, 2015 � Who doesn’t drool over a Thanksgiving dinner of mashed potatoes, stuffing and most importantly, turkey? Well, vegetarians, for one. In the future, could Tofurkey and other fake or lab-grown meat products give the world more sustainable (and equally delicious) alternatives to beef, chicken and turkey? In this Thanksgiving-themed Reactions episode, find out how food chemists and other scientists are working to make fake meat taste as good as the real thing. Check it out here:  .

This episode was produced in collaboration with the journal ACS Central Science (). Subscribe to our weekly series at and follow us on Twitter .

And for more Thanksgiving science, check out the latest Speaking of Chemistry video on the research that Chemical & Engineering News staff are most thankful for: .