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.
Recipes and Stories by Molly Birnbaum
Stuffed Portobello Mushrooms
The filling can be made up to 2 days ahead and refrigerated. Rewarm the filling before stuffing the mushrooms. We do not recommend roasting the mushrooms in advance, as they become leathery once rewarmed. When shopping, choose dense mushrooms with a cupped shape. Blue cheese can be substituted for the goat cheese. This recipe can be easily halved.The fragile science of ice cream
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.Why does lamb taste like lamb?
"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.