Food Failures: Knead-to-Know Science Behind Bread

22:26 minutes

Photo by Munir Squires/flickr/CC BY-NC-SA 2.0
Photo by Munir Squires/flickr/CC BY-NC-SA 2.0

Do you know glutenin from gliadin? Active dry yeast from rapid rise? In this episode of our “Food Failures” series, America’s Test Kitchen editorial director Jack Bishop talks about the science behind perfect bread—including essential equipment, varieties of flour and yeast, and why the temperature and humidity of your kitchen matter.

Segment Guests

Jack Bishop

Jack Bishop is the editorial director of America’s Test Kitchen in Boston, Massachusetts.

Meet the Producer

About Christopher Intagliata

Christopher Intagliata is Science Friday’s senior producer. He once served as a prop in an optical illusion and speaks passable Ira Flatowese.

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