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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You can find tartar sauce sitting comfortably next to any fried seafood you desire. Just what is in this miracle sauce that's good for more than just seafood?
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Whether making white chocolate chip cookies or blondies, it's vital to not overbake. Here's the tip for making sure your white chocolate doesn't overbake.
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If you're looking for a meaty new meal with some wow factor, you should know that Outback's new Smoked Porterhouse is actually served in smoke.
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Sure, you keep your fridge set to 40 F and wipe down the shelves regularly. But do you know where everything should be inside the fridge for optimum safety?
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Decanting wine can impact its flavor and tannins. But with so many different types of wines, which types should be decanted and why? Here's the reason.
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Baking is a science, and exact ingredient matter. This is why you may want to steer away from the typical measuring cups and opt for this tool instead.
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Few chefs have had an impact as large and long-lasting as that of Jacques Pépin. Here's what Chef Marcus Samuelsson had to say on his 87th birthday.
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While chocolate chips are perfect for cookies, some recipes call for different-sized pieces of chocolate. So, what's the best knife for cutting chocolate?
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Baskin-Robbins is known for its creative and eccentric flavors, but now all flavors make it to stores. Here are a few you might not have heard of.
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Iced tea is a personal drink Some like it sweet or flavored, and others like it in its plain, unsweetened state. But does baking soda belong in it?
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If you're a cocktail connoisseur and a fan of Winnie the Pooh, then you'll enjoy this cocktail inspired by the famous characters and their personalities.
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Perhaps you are used to peeling your veggies, including carrots and ginger. But do you really need to? Is the skin of ginger edible or even good for you?
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You can cook almost anything in an air fryer -- meatballs, chicken parm, spring rolls, and even donuts. But can you use it to roast an entire chicken?
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Pastry brushes are the perfect baking tool for applying liquid to the surface of foods. We find out what a good pastry brush should be made of.
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If you're looking to upgrade your Caesar salad game, Michelin-starred chef Nancy Silverton says it all comes down to the types of lettuce you choose.
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Prime rib is an impressive roast made for a festive feast. It's a sure crowd-pleaser, but often at a hefty price. So what's the best amount to serve per person?
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Peeling and chopping garlic is the start of many great meals, but that doesn't mean it's always quick or easy. Here's a trick that will save you lots of time.
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Swiss chard stems haven't quite made the leap onto our plates. But did you know that saving and eating your Swiss chard stems can have numerous benefits?
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There are many ways and tools to use to make mashed potatoes. But there's one tool that can help give you the lightest, fluffiest mashed potatoes.
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Mashed potatoes are a classic dish, but there is definitely room for error. Here's why you should bake your potatoes before mashing.
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There's nothing like a good roulade, but making one successfully can be difficult. Here's the key ingredient to making sure your roulade doesn't crack.
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Air fryers have exploded in popularity in the last few years, yet they aren't much different than your old-school convection oven. Here's what sets them apart.
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Making multiple grilled cheese sandwiches at a time can be a challenge. Thankfully, there's a hack for making grilled cheese for a crowd and it's super easy.
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Melons can be enjoyed in salads, on their own, frozen, or in a cocktail. Most people are familiar with the top three, but what is a muskmelon?
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Have you ever wondered how clean Costco is? Or if the brand is diligent about food safety? It turns out Costco's food safety standards are pretty high.
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Barbecue ribs are a great backyard dish, but can be enjoyed anywhere, anytime. Have you ever wondered about the difference between baby back and spare ribs?
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Who doesn't love repurposing items? Saving money and time is a great thing, after all. You can repurpose your butter wrappers, too and in more ways than one.