))
Want the best Parmigiano-Reggiano? Get closer to the rind.
Manage episode 205695516 series 2303067
Content provided by The Splendid Table. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by The Splendid Table or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
When America's Test Kitchen set their tasters loose on an 18-month-old wedge of Parmigiano-Reggiano, their verdict was unanimous: The closer to the rind, the better it was. Molly Birnbaum, their executive editor of Cook's Science, tells us why that is, and shares a recipe for Parmesan-Crusted Asparagus.
32 episodes
Share
