There’s always some sort of leafy green in my freezer—usually spinach. I love the convenience, especially when I get home from work and realize that my fridge has zero fresh vegetables. I’ll swap in thawed spinach and pretend it’s fresh, and whatever recipe I’m following never knows the difference.
Or does it?
This week on Dear Test Kitchen, our test kitchen director Josh Cohen compares fresh versus frozen spinach, and sees if they’re really that similar after all.
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.