Molly Birnbaum

Molly Birnbaum is the executive editor of Cook's Science at America's Test Kitchen. She previously served as managing editor of Modern Farmer magazine and project editor of The New York Times best-selling Cook's Illustrated cookbook, The Science of Good Cooking, and their most recent, Cook's Science. Her writing has appeared in The New York Times, ARTnews magazine, NPR's Cognoscenti, O, The Oprah Magazine and Atlas Obscura. She is the author of Season to Taste.

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Molly Birnbaum, executive editor of Cook's Science for America's Test Kitchen, turns her attention to mushrooms.
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.
Eggs are tricky. Molly Birnbaum, executive editor of Cook's Science for America's Test Kitchen, agrees, and says it all comes down to the white and the yolk. She tells Sally Swift how to best soft-boil an egg and shares a recipe for Runny Yolk Sauce.
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.
"Goat's milk doesn't flocculate -- the cream will not rise to the top," says Molly Birnbaum, executive editor of Cook's Science at America's Test Kitchen.
"There are generally two types of scallops that you can see at the store: wet and dry scallops," says Molly Birnbaum, executive editor of Cook's Science at America's Test Kitchen. "There's a big difference."
"What it all comes down to is its fat and a particular type of fatty acid that lambs have that beef doesn't," says Molly Birnbaum, executive editor of Cook's Science at America's Test Kitchen.
If you are chopping onions, you might want to wear your goggles, says Molly Birnbaum, executive editor of Cook's Science at America's Test Kitchen.