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 is a writer and recipe developer at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing stories about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now, she lives in Maplewood, New Jersey with her husband and their cat, Butter.