a large plastic bag or prop it up on a stand if you're worried about mess and spills.) Pausing and restarting the video is easily accomplished by tapping anywhere on the screen and a one-touch scrub will allow you to rewind 20 seconds. The videos are very high quality and give the feeling that you are being taught by the chefs one-on-one. Other highlights: • Recipes can easily be switched from imperial to metric. • There's a mise en place for each recipe, with explanation of ingredients. • Miss browsing through a magazine before buying it? Without paying anything, you can watch a short preview of every recipe as well as one complete recipe video. • You will be able to stream or download recipes from any individual issues you've purchased or for any of the issues you've received while a subscriber, even if you've stopped subscribing. In other words, the content is yours to keep forever. • In addition to the chef's mentioned above, upcoming issues will include Melissa Hamilton and Christopher Hirscheimer of Canal House, Seamus Mullen of Boqueria, and Michael Tusk of Quince. Also, developer David Ellner is working on additional features, such as being to make notations on the recipes and the ability to scale up recipes if you want to feed a crowd. I don't own an iPad but this might be the push I need to take the leap. At the current price of $14.99 for a year's worth of quality recipes taught by some of the best chef's in the county, I'd say you should definitely give Panna a try. It would make a fantastic gift, too.
Check it out: → Panna Website → Panna App in iTunes → Sample 45 second preview of Rick Bayless' Enchilada SuizaRelated: Free Online Cooking Classes from the Modernist Cuisine Team Apartment Therapy Media makes every effort to test and review products fairly and transparently. The views expressed in this review are the personal views of the reviewer and this particular product review was not sponsored or paid for in any way by the manufacturer or an agent working on their behalf. (Image: Panna)