You might think that Bridget Lancaster and Jack Bishop — two of the culinary talents behind the public television shows America’s Test Kitchen and Cook’s Country — would have their cooking techniques pretty much figured out. Think again.
For the new Cook’s illustrated book The Science of Good Cooking, Bishop and Lancaster tested principles they assumed were true — and as Bishop tells Fresh Air‘s Terry Gross, “Things that we thought were actually accurate turned out to be, perhaps, more complex.”
Bishop and Lancaster also realized they had simplified certain techniques over the years, and that there was more to them than they initially thought.
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