BROOKLINE, Mass. – Molly Birnbaum, executive editor of Cook’s Science at America’s Test Kitchen will be a monthly contributor to The Splendid Table, a nationally syndicated public radio program. Birnbaum’s content will focus on food science.

Molly Birnbaum

“The decision to work with America’s Test Kitchen was an easy one for us,” Sally Swift, managing producer and co-creator of The Splendid Table, said in a statement. “For two decades we’ve been on a mission to get people to enjoy food and to understand that some sort of home cooking is essential.  Often, success in the kitchen is a matter of internalizing the common sense of cooking, which, when push-comes-to-shove, is often about science. Molly is excellent at breaking down the science into ideas and concepts that every cook, no matter what their level can understand.”

The first segment will air Feb. 5 with tips and techniques for handling onions and garlic. The second segment, which airs March 8, will feature lamb and how cooks can control its distinctive flavor. Recipes will be included with all segments.

Birnbaum’s work has appeared in The New York Times, New York Post, USA Today and other publications. She is the author of Season to Taste: How I Lost My Sense of Smell and Found My Way.