Tasting expert Jack Bishop challenges Bridget to a tasting of Mascarpone cheese.
Read the full taste test of Mascarpone cheese:
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That girl in the blue shirt must be hungry.. 😆 🤣 😂
Poynghi mascarpone
Mhmm….nom nom nom….Mhmm….nom nom nom….right…..nom nom nom….Mhmm….nom nom nom nom….would you shut up so I can eat! 😂
Why would anyone buy mascarpone when it's SO easy to make at home?
The Bellagioso was in the picture and they didn't review it smh
Why do they call it ‘Mars-Capone’ on master chef USA?
It's fuggin cream cheese let's stop fronting
she picked the cream only no milk marscapone! 👍😉
Is mascarpone and cream cheese the same thing?
Easy to make your own. Much cheaper.
Just my luck. The only one I can find is Bel Gioioso, which probably sucks since they didn't even talk about it. I don't think it's bad.
If it's simply acid curdled cream why would you buy it and not make it yourself?
Pretty sure cream has significantly less lactose than milk
I couldn’t find it by the cream cheese at the store can I find by the deli
Sounds like using cream cheese with some heavy whipping cream or sour cream would be essential the same thing for cheaper.
I eat mascarpone on its own 🤷 like ice cream. I usually feel woozy after eating half a tub lol
Got some of this having no idea what it is.
I'm eating Mascarpone on my hamburger right now.
Hi would you make some vegetarian dishes please , without soy?????
Limburger cheese next!
Thanks. Always helpful.
Hello, Bridget and Jack are professionals, Bridget i love your technic in tasting, using spoon from creamy subjects is the right choice, and doing 2 or 3 rounds is the right way to have righteous judgment , i love you Bridget
Hey there you tasteful folks. I was under the impression the cooling racks you use were no longer available. If they are still made where would one locate this item? Thanks
Like Trader Joe’s version
Bel Gioioso didn't even make the top four! I love it! But I've never tried the others (or seen them) so I'm going to have to go hunting for them!
I just use Mascarpone Saturday night as a “Surprise Ingredient” in a quick Zucchini & Cherry Tomato Sauce. I had some leftover from the Dessert I made. Oh my goodness, it really kicked up my recipe! Everyone was raving about my Pasta Course. I used the Galbani, I live in New Jersey in the sticks (I’m originally from Brooklyn) the Galbani was the only brand that the only Italian Speciality Store near me offered. Beggars can’t be choosy where I live. 😂🤣🤣
Great video! Thanks.
MMM…looks good and creamy and off to the market I go…haven't actually tasted it before that I can remember. oh and Hello.
I am truly blessed with a farmer that I can get milk other dairy product and cream from. I mean triple cream. I’m talking It is truly wonderful. Well since I have these resources available to me I am able to make mascarpone cheese. Of course butter ice cream and crème fraîche. Plus a whole bunch of other stuff. I mean I really just can’t even tell you how great of a resource it is.
Yum!
Now in this one they pronounced it right..
Wouldn't the thicker one be good for teramisu, or canoli?
It'$ all expen$ive, and ta$te$ like un$alted butter, which i$ 110 the co$t.
Did Chris die?
The Trader Joe's version looks good and reasonable; only $3 for a tub I think. Glad to know most of them are indistinguishable in a tiramisu (where the Kahlúa and coffee flavor of the biscuits pretty much negates the flavor differences haha)
Tiramisu; properly made…… Best dessert on this planet!!! Even better than my mom’s cream puffs (Shhhh😨😳). Added personal note; I had better/good Tiramisu on combat mission in Iraq than here stateside from Olive Garden (REALLY Terrible/Nasty)!
Thank you, thank you, thank you for not saying "marscapone". That's my number one pet peeve with shows like Cutthroat Kitchen and Chopped. Nobody knows how to say mascarpone, despite all allegedly being professional chefs. It's (almost, depending on your first language) literally pronounced exactly like it's spelled. It's not like a Favre situation where the consonants move around between writing and pronunciation.
Mascarpone is my "secret ingredient" for Thanksgiving mashed potatoes… Well, that and enough Irish butter to choke a rhinoceros.
Yum. I wanted to taste any of the three. Somehow I’ve thought this mascarpone was only for special occasions—crazy, huh? I’m buying tomorrow, Thank you
So how does British clotted cream stack up against mascarpone by being heated as well, and having that creamy texture and sweet cream flavor, … but not necessarily having any acidic/rennet processing like modern cheese ?
YUM! Can’t get mascarpone in any of the stores here in SoCal….not even Trader Joe’s.