Chef and molecular gastronomist Wylie Dufresne of wd~50 uses science to create innovative dishes. He's experimented with hydrocolloid gums--specifically xanthan gum, which resulted in the creation of ...
Jack Bishop. Credit: America’s Test Kitchen, Daniel J. van Ackere What’s the secret to making a fluffy omelet or the perfect pie dough? In this interview from 2012, Jack Bishop, now senior content ...
Preface by Christopher Kimball -- Welcome to America's Test Kitchen -- Recipes -- Introduction -- The science of measuring -- The science of time and temperature -- The science of heat and cold -- The ...
Nathan Myhrvold, former Microsoft CTO; co-founder and CEO of Intellectual Ventures; and author of Modernist Cuisine: The Art and Science of Cooking Food & Drink Editor Tirion Boan If you value ...
Good Food explores the world through the lens of food. From food politics to the science behind cooking, host Evan Kleiman highlights the diverse community of cooks, farmers, entrepreneurs, historians ...
Now the editors have compiled much of their knowledge into a book called “The Science of Good Cooking” (America’s Test Kitchen, $40). This 500-page volume has about 400 recipes that illustrate 50 ...
What's the secret to making a fluffy omelet or the perfect pie dough? Jack Bishop, chef and editorial director at America's Test Kitchen, stops by... Chef Jack Bishop on 'The Science of Good Cooking' ...
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