Click here to watch more kitchen tips: https://www.youtube.com/playlist?list=PLnbzopdwFrnbw7lMXc3_Ry36bEucTzGdvThe Best Food Processor for Your Money: https://www.youtube.com/watch?v=QZokEtjvDao&index=14&list=PLE720EF13D4C23DDC&t=0sScience: What is Gluten? Here's How to See and Feel Gluten: https://www.youtube.com/watch?v=zDEcvSc2UKAWhen shopping for napa cabbage, we’ve noticed that some heads have tiny black spots, about the size of ground pepper, on both the leaves and ribs.The cause of these dots, known as “pepper spot” or “black spec,” is unknown, but low light levels, high soil pH, harvesting and storage conditions, and excessive use of fertilizers high in nitrogen and phosphorus are all possibilities. Regardless of the cause, our science editor confirmed that cabbage leaves with these spots are perfectly safe to eat. But to find out if they affect flavor or texture, we set up a blind tasting. Tasters couldn’t tell the difference between unblemished leaves and those with pepper spot. And unless we’re using whole cabbage leaves, the dots are so small that they aren’t even noticeable. From now on, we’ll go ahead and buy heads of napa cabbage with the black dots without concern.ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.If you like us, follow us:http://cooksillustrated.comhttp://facebook.com/cooksillustratedhttp://twitter.com/testkitchenhttp://instagram.com/cooksillustratedhttp://pinterest.com/testkitchen
