Garth Clingingsmith
School
New England Culinary Institute, Dickinson State University
Expertise
Home Cooking, Food Production, Kitchen Tools
- Garth created Cook's Illustrated's Equipment Corner in 2004. That last page feature is a highlight for all cooking gadget enthusiasts. The popularity of those smaller testings and updates led to including an Equipment Roundup feature when Cook's Country was founded in 2006.
- Writing recipes for America's Test Kitchen's Healthy Air Fryer book sparked a renewed interest for Garth in the growth of countertop appliances, and all the recipes that can be created with them.
- He developed a curriculum for a class he's taught at community colleges, high schools, and commercial kitchens. Starting with knife skills, this introduction to cooking techniques sets students up for successful entry into food service, or for mastering good cooking in their own homes.
Experience
Garth is from America's Breadbasket. He grew up between farms and ranches that shipped those ingredients to far-flung locales. He knows that changing a distant relationship with our food starts at home. Cook's Illustrated was his entry into learning more about what happens inside our pots and pans. After culinary school, he found himself working there. Cook's Country was introduced shortly after he arrived. He spent most of his time there testing kitchen equipment and conducting taste tests of ingredients. Recently, he's been back to what is now America's Test Kitchen as a freelance writer and recipe developer. His experience in kitchens has always been based on his lifelong experience with athletics, both as a teammate and coach. That team-first viewpoint transfers perfectly to kitchens. From working in a bakery in the Rocky Mountains, and a food incubator on the Great Plains, to writing about kitchen ingredients and tools in New England, Garth has lent a hand to profitable (and tasty!) operations.
Education
Garth received a BA in Business Administration from Dickinson State University with an AOS in Culinary Arts from New England Culinary Institute. The combination of business and culinary training has led to a varied career across the food scene.
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Stories By Garth Clingingsmith
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Popcorn can be popped in more than just the microwave, but should you use the air fryer to make this popular snack? You might be surprised at why you shouldn't.
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Self-rising flour and self-raising flour might seem like they would be the same thing; but, in fact, they're not. We explain the differences in composition.
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You know her as one of the most famous chefs, but you may not know how Julia Child's fondness for a particular cuisine made her fall in love with cooking.
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Cold lemonade, hard lemonade, cherry lemonade. There are many versions of the sweetly sour drink. But what's Swiss lemonade and is it different than Brazillian?
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If you're looking to remake Starbucks' lemonade at home, you'll need to know the secret ingredient that helps give this classic drink an extra pungent taste.
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With St. Patrick's Day around the corner, you may want to expand beyond the corn beef and cabbage. Chip butties may be exactly what you're looking for.
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Sushi restaurant, How Do You Roll, entered the "Shark Tank" for a deal, but what happened after the show? It seems it didn't get the swarm it had hoped for.
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If the cutting boards in your kitchen have seen better days, you might consider using wax paper to improve their look and feel. It will be worth it!
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To Americans, Saint Patrick's Day is the quintessential day to celebrate all things Ireland. Here's how Reubens became a part of the festivities.
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Where is Nomiku from Shark Tank, which sought to innovate sous vide cooking, today? The answer to that question is more complex than it first appears.
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There are many ways to prepare and season different meats. When it comes to cooking lamb, seasoning it the day before cooking can achieve the best results.
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Making crispy shallots is tricky. They need to be stirred so they cook evenly, and can still burn to a crisp in a heartbeat. There has to be a better way.
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There's a proper temperature to serve a bottle of wine. This Shark Tank gadget promises to make that process faster -- but where is the company today?
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You may wonder while persuing the sidles of the grocery store why there are no windows. It turns out, there are some good and some sneaky reasons for this.
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The next time you go to fill up your dishwasher, you should make sure to consider which items the manufacturer suggests putting on the bottom.
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You might not think much about your can opener until you need to open a can of peas or tuna. But that opener could be germ-infested! Her's how to clean it.
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Breakfast is the best part of the day, but not always the healthiest. Long Table appeared on "Shark Tank" with it's health-driven pancake mix, but no one bit.
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Mandolines are among the most useful tools a chef can have, with the ability to cut faster and clearner than any knife. But bigger isn't always better.
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Ranch seasoning has found its way into just about everything, including jars of pickles. But how well do pickles and ranch seasoning actually mix?
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If you're an enthusiastic homebrew coffee lover, you've probably considered buying a burr coffee grinder because it is so superior to a blade coffee grinder.
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Few things are as satisfying as a well-made bread pudding with its sweet flavor and distinct texture. Here's an idea to step up your bread pudding game.
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Preserved lemons may be just what you need to take your recipes to the next level. Here's why you should consider using them and how to make your own.
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Poached chicken may sound a bit bland, but not with celebrity chef Andrew Zimmern's recipe. The chef shares a tip on poaching chicken you need to know.
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If you love ranch dressing, you're in good company. Have you ever wondered why your favorite restaurant's version tastes so good? It may not be why you think.
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Rice is a staple in many pantries, which is not surprising as it comes in many varieties with countless ways to cook it. But what's up with the green rice?
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Whether you're vegan or have simply run out of eggs, it turns out there are a large variety of potential substitutes hiding in your kitchen.
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Storing knives can be a challenge, and this is why you may be tempted to slide them back into the knife block. But you shouldn't, and here's why.