Reprinted from Artisanal Gluten-Free Cooking by Peter and Kelli Bronski. Copyright © 2009 Published by The Experiment. Featured on the January 30, 2010 episode
When America's Test Kitchen set their tasters loose on an 18-month-old wedge of Parmigiano-Reggiano, their verdict was unanimous: The closer to the rind, the better it was. Molly Birnbaum, their executive editor of Cook's Science, tells us why that is, and shares a recipe for Parmesan-Crusted Asparagus.