March 7th, 2014
05:00 PM ET
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Two women's beer organizations, the Pink Boots Society from the United States and Project Venus from the United Kingdom, have teamed up to create a global, all-female brew day on March 8 in order to raise awareness of women in the industry.

International Women’s Collaboration Brew Day will allow women from more than 60 breweries around the world to create their own version of the collaborative, girl-powered recipe called Unite Pale Ale.

“The beauty of the recipe is that it still leaves room for creativity and uniqueness to the individual brewsters,” says Denise Ratfield, of the Pink Boots Society and San Diego-based Stone Brewing Co. (Industry jargon uses brewster as the feminine form of brewer.)

Sophie de Ronde, head brewer of Brentwood Brewing Company in Chelmsford, England, came up with the idea that has since spread stateside with the help of Ratfield and the Pink Boots Society.

“Our goal is to continue to empower women, educate them so that the future of craft beer will see a host of talented, capable women that will bring innovation to the industry,” Ratfield says. "We are passionate and feel the need to take charge of our own professional destiny."
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Filed under: Beer • Bowman on Beer • Sip


March 7th, 2014
08:00 AM ET
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America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full­time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most­ foolproof recipe. America’s Test Kitchen's online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook's Illustrated magazine, and on our two public television cooking shows.

Roasting beef makes for elegant entrees and, if you’re lucky, leftovers that practically beg to be turned into sandwiches. But making roast beef can be tricky; it’s easy to overcook the meat or to insufficiently brown the exterior, a key step if you’re trying to develop the deepest flavor possible (which you should be).

Here at America’s Test Kitchen, we’ve developed dozens of roast beef recipes, so we know exactly what can go wrong and, more importantly, how to ensure that everything goes right. Here’s all the knowledge we’ve gained after spending years creating roast beef recipes for everything from inexpensive sirloin roasts to pricey beef tenderloins.
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Filed under: America's Test Kitchen • Content Partner • Ingredients • Meat • Recipes


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