Shirley Corriher, the doyenne of all things food science, divulges her foolproof secrets to gloriously golden and puffy popovers.
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Shirley O. Corriher is a biochemist, food writer, and lecturer. A culinary food sleuth, she has solved problems for large corporations, food editors, test kitchen chefs, and home cooks. She’s also a contributing editor at Fine Cooking, writes a syndicated column for the Los Angeles Times, and contributes to the Journal of Biological Chemistry. Corriher is the author of the James Beard award-winning CookWise and BakeWise. She lives in Atlanta, GA, with her husband, Arch. @shirleycorriher
1 hr 30 mins