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.
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More Clips From This Episode
- 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.
- The Science Behind Gingersnaps
How do you engineer a thin crispy cookie using food science?
- 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.
- Pumpkin Bread
To rescue this bread from mediocrity, start by taking the canned flavor out of the pumpkin.
