The Science of Good Cooking: http://amzn.to/1O8oGw7
The How Can It Be Gluten Free Cookbook: http://amzn.to/1iT7VuV
America’s Test Kitchen Gluten-Free Flour Blend: http://bit.ly/1h5zRZM
Creating a great gluten-free pizza crust required weeks of thinking and experimenting. Senior Editor Dan Souza shows us the science behind the success.
Related Recipe: The Best Gluten-Free Pizza http://bit.ly/1h5zhva
America’s Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe.
Each week, the cast of America’s Test Kitchen brings the recipes, testings, and tastings from Cook’s Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television.
More than 1.3 million home cooks rely on Cook’s Illustrated and Cook’s Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips.