Molly Birnbaum of America’s Test Kitchen to join The Splendid Table as a monthly contributor
St. Paul, Minn., Feb. 4, 2016- America’s Test Kitchen, the home cook’s essential resource for recipes that work, together with The Splendid Table, a nationally syndicated public radio program, today announced a strategic partnership to join forces on upcoming content that will expand the culinary conversation and explore the science of food. Molly Birnbaum, Executive Editor of Cook’s Science at America’s Test Kitchen, will contribute monthly segments focusing on food science.
The first segment will air the weekend of February 5, 2016 and address techniques for handling a kitchen essential: onions and garlic. The second segment airing the weekend of March 18, 2016 takes a look at the “why’s” behind lamb’s distinctive flavor and how we as coo ks can control it. Easy-to-follow recipes will be included with all segments. Birnbaum was the project editor of the New York Times-bestselling The Science of Good Cooking, as well as the forthcoming Cook’s Science cookbook (publishing October 2016).
“The decision to work with America’s Test Kitchen was an easy one for us,” said Sally Swift, managing producer and co-creator of The Splendid Table. “For two decades we’ve been on a mission to get people to enjoy food and to understand that some sort of home cooking is essential. Often, success in the kitchen is a matter of internalizing the common sense of cooking, which, when push-comes-to-shove, is often about science. Molly is excellent at breaking down the science into ideas and concepts that every cook, no matter what their level can understand.”
In recent years, a number of media programs have joined forces to enhance content and create additional touchpoints with target audiences. As two highly regarded food media outlets, a partnership between America’s Test Kitchen and The Splendid Table is a natural fit.
“We have always admired The Splendid Table for their unique content, engaging format and loyal fan base,” said David Nussbaum, CEO of America’s Test Kitchen. “It only made sense for us to work together to both strengthen our content and bring something new to The Splendid Table audience.”
The collaboration will help open the door to a new and wider audience and give people a preview of what’s to come for America’s Test Kitchen and The Splendid Table.
For more information visit – splendidtable.org
About America’s Test Kitchen
America’s Test Kitchen began with a single magazine title, Cook’s Illustrated, which debuted in 1992. The America’s Test Kitchen television show was launched in 2001, after which the company added Cook’s Country magazine, a second television program, an online cooking school, three websites that offer recipes and online video, and a robust book program that publishes a dozen new titles a year, which regularly land on bestseller lists. Learn more at https://www.americastestkitchen.com/.
Molly Birnbaum is Executive Editor of Cook’s Science at America’s Test Kitchen. She is project editor of the New York Times-bestselling The Science of Good Cooking (2012), as well as the forthcoming Cook’s Science cookbook (2016), and is a monthly contributor to The Splendid Table. An alum of Columbia’s Graduate School of Journalism, Molly is also author of the memoir Season to Taste: How I Lost My Sense of Smell and Found My Way, a personal inquiry into the science and psychology of the sense of smell, published by Ecco/HarperCollins and shortlisted for an IACP award in Literary Food Writing in 2011. She was the founding managing editor of Modern Farmer magazine, a print quarterly and daily website, which won a National Magazine award in its first year (2013). Her writing has appeared in the New York Times, ARTnews magazine, Fast Company, NPR’s Cognoscenti, and O, The Oprah Magazine, among others.
About The Splendid Table
Now in its twentieth season, The Splendid Table is the show for life’s appetites. A culinary, culture and lifestyle program that celebrates the intersection of food and life, it can be heard on more than 400 public radio stations nationwide. The show is produced and distributed by American Public Media and has been listed on numerous “best of” podcast lists including a recent nod by the Huffington Post’s Food Editor as the top food podcast to listen to in 2016.
Lynne Rossetto Kasper has won numerous awards as host of The Splendid Table, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, five Clarion Awards (2007, 2008, 2009, 2010, 2014) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show. Lynne is a respected authority on food, having published multiple bestselling books: The Splendid Table; The Italian Country Table; a series of quarterly e-books, Eating In with Lynne Rossetto Kasper, as well as the best-selling The Splendid Table’s How To Eat Supper, How To Eat Weekends and A Summertime Grilling Guide, which were co-authored with founding producer Sally Swift.