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.