Garth Clingingsmith

Garth is from America's Breadbasket. He grew up between farms and ranches that shipped those ingredients to far-flung locales. He knows that changing a distant relationship with our food starts at home. Cook's Illustrated was his entry into learning more about what happens inside our pots and pans. After culinary school, he found himself working there. Cook's Country was introduced shortly after he arrived. He spent most of his time there testing kitchen equipment and conducting taste tests of ingredients. Recently, he's been back to what is now America's Test Kitchen as a freelance writer and recipe developer. His experience in kitchens has always been based on his lifelong experience with athletics, both as a teammate and coach. That team-first viewpoint transfers perfectly to kitchens. From working in a bakery in the Rocky Mountains, and a food incubator on the Great Plains, to writing about kitchen ingredients and tools in New England, Garth has lent a hand to profitable (and tasty!) operations.

Garth received a BA in Business Administration from Dickinson State University with an AOS in Culinary Arts from New England Culinary Institute. The combination of business and culinary training has led to a varied career across the food scene.