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 may have often thought that marzipan and almond paste are the same, and while these ingredients are similar, they aren't the same at all.
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A potato peeler is a handy kitchen cutlery tool to have. It's great for peeling potatoes with ease and the best part is that this gadget won't break the bank.
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Baking soda is a kitchen staple, and it's not just used for baking. There is an easy lemon juice trick you need for gauging the freshness of baking soda.
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Is there any real difference between soda and pop? You may have wondered this when in a different region of the country. We have the details.
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Ree Drummond's batch iced coffee can literally last the whole month so if you like cold brew you'll want to read all about it. We have the details.
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Have you ever used the air fryer only to have your food come out a bit mushy? Cooking spray may be the ingredient you need for golden air fryer food.
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Have you ever tried to spice up your Bolognese sauce with a different meat? Or do you think there is better meat for the sauce? Here's the best to use.
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Have you ever wanted to squeeze all the juice from a lemon? Kitchen tongs can actually help you with that, and this hack makes it a breeze to do.
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Have you ever eaten scrapple before? If you are from Cincinnati or Philadelphia, chances are you have, but the dish does differ between the cities.
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Do you love a good bone broth? Have you found that yours isn't gelling the way you'd like? We have some tips for you to help make your broth gel up.
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Cheddar cheese comes in a variety of white and yellow shades, but do they taste different? Here is what you need to know about the popular cheese.
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Did you ever wonder if sugar's flavor could actually be upgraded? We have the sciency details to answer this question and it may surprise you.
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Have you ever been frustrated with your condiments cap? Are you tired of the mess it creates? French's mustard has cap hack you need to know about.
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Have you ever wondered if Orea cream filling is actually ... well, cream? As Oreo cookies continue to dominate the snack aisle, it might be time to find out.