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  • The fragile science of ice cream

    Making ice cream and frozen yogurt requires skill, so much so that Penn State offers a course on the subject. Molly Birnbaum, executive editor of Cook's Science for America's Test Kitchen, attended, and shares what she learned with Sally Swift.

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The art of the spoon

Artist Kiko Denzer teaches Lynne Rossetto Kasper about the craft of spoon-carving.