High-res
While developing our recipe for ciabatta, we continually encountered a vexing problem: loaves pitted with air holes so big, there was hardly any bread.
So we wanted to know; would adding a small amount of milk—a technique often used by commercial bakers—fix the problem?
High-res
Our Test Kitchen is becoming incredibly scientific these days. And in our newest cookbook, “The Science of Good Cooking,” we explain 50 methods that we think every home cook should master.
If you haven’t watched this video of one of our test cooks smashing burgers in the name of science, take a coffee break and enjoy.
(Source: americastestkitchenfeed.com)
Get excited about our new Fall cookbook, The Science of Good Cooking! Pre-order it here.
