There are more than 6,000 types of apple out there, thus, picking the right one for the job can be confusing. In our newest release, Cook’s Science, we tested firmness in multiple apple varieties to help you choose which variety is right for which recipe. Varieties that soften rapidly (like Red Delicious) are best for applesauce or apple butter. While varieties that retain hold their structure longer (such as Granny Smith) are best for pies. Click here to take home your copy today: http://cooks.
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We’re absolutely honored that Cook’s Science has been nominated for a James Beard Award, thanks James Beard Foundation! Click here to take home your copy today and explore the science behind unlocking flavor in 50 of our favorite ingredients: http://cooks.io/2mwfaw9 | Cook's Illustrated
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Science: The Secrets of Cooking Rice To hear more from Dan Souza, Executive Editor, Cook's Science visit: http://cooks.io/1SJicfB | Cook's Illustrated
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