The Splendid Table is delighted to be expanding its collaboration with America’s Test Kitchen, the most popular how-to-cook show on television, to offer you even more culinary resources.
Beginning in January 2017, The Splendid Table will include weekly America’s Test Kitchen segments on its podcast and public radio show. America’s Test Kitchen co-host Bridget Lancaster and other America's Test Kitchen personalities will join host Lynne Rossetto Kasper each week. We'll also feature how-to videos and product reviews from America's Test Kitchen on The Splendid Table’s website.
We hope to offer home cooks the best of both worlds--practical tips and foolproof recipes along with the historical, cultural, and social aspects of food that come together every time people sit down to enjoy a meal.
The collaboration began earlier this year, featuring monthly segments on food science with Molly Birnbaum, Executive Editor of Cook’s Science at America’s Test Kitchen. Those segments, which you can check out below, will continue.
If you are chopping onions, you might want to wear your goggles.
Making ice cream and frozen yogurt requires skill, so much so that Penn State offers a course on the subject.
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.
[More from Birnbaum]
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