Test cook Julia Collin Davison shows host Christopher Kimball how to make the best Pumpkin Bread. Then, tasting expert Jack Bishop challenges Chris to a tasting of molasses. Next, science expert Guy Crosby explains the science of baking soda. And finally, test cook Bridget Lancaster uncovers the secrets to perfect Gingersnaps.
About Our Sponsors
Learn More
More Clips From This Episode
- The Science Behind Gingersnaps
How do you engineer a thin crispy cookie using food science?
- Pumpkin Bread
To rescue this bread from mediocrity, start by taking the canned flavor out of the pumpkin.
- Gingersnaps
What’s the secret to gingersnaps that combine bold spice flavor and real snap? To begin with, there’s getting rid of all that moisture.
- Molasses
Terms like "mild," "full," and "robust" are meaningless when it comes to molasses. The only surefire way to know what we were getting was to taste them.
