http://amzn.to/1brcplE The Science of Good Cooking by the Editors of Cook's Illustrated We take a closer look at carbonated beverages, from seltzer to sparkling wine, and find out what makes them bubbly—and what makes them go flat. RELATED: Is a tall, narrow flute better for drinking champagne than a wide, shallow goblet, or is it just a matter of aesthetics? The answer: http://bit.ly/1jhXKOm 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. http://www.americastestkitchen.com 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. http://www.cooksillustrated.com http://www.cookscountry.com

• published: 03 Dec 2013
• views: 3779