Samuel Goldsmith on Muck Rack

Samuel Goldsmith

Verified
London
As seen in: BBC Good Food, Olive Magazine, MSN Ireland, The New York Times, Yahoo Life, Daily Mail, MSN South Africa, MSN UK, The Daily Mirror, The Guardian, The Telegraph, Yahoo Canada and
Food Editor @bbcgoodfood. Chair: @GuildFoodWriter 🇪🇺🏳️‍🌈 Views my own.
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Articles

[2512.16661] Microsoft Academic Graph Information Retrieval for Research Recommendation and Assistance

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By Shikshya Shiwakoti, Samuel Goldsmith 
arXivLabs is a framework that allows collaborators to develop and share new arXiv features directly on our website. Both individuals and organizations that work with arXivLabs have embraced and accepted our values of openness, community, excellence, and user data privacy. arXiv is committed to these values and only works with partners that adhere to them. Have an idea for a project that will add value for arXiv's community? Learn more about arXivLabs.
Open in Who Shared View Duplicates (418) Issue with article?

Six ways to transform frozen peas into easy feasts – and even a cake

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By Samuel Goldsmith 
| MSN UK
Microsoft Cares About Your Privacy Microsoft and our third-party vendors use cookies to store and access information such as unique IDs to deliver, maintain and improve our services and ads. If you agree, MSN and Microsoft Bing will personalise the content and ads that you see. You can select ‘I Accept’ to consent to these uses or click on ‘Manage preferences’ to review your options and exercise your right to object to Legitimate Interest where used.
Open in Who Shared View Duplicates (225) Issue with article?

Six ways to transform frozen peas into easy feasts - and even a cake

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By Samuel Goldsmith 
| Yahoo Style Canada
Easy peasy: Frozen peas retain their flavour, texture, colour and nutritional value - Mowie Kay The emeralds of the vegetable world are easily the most useful frozen vegetable. What’s more, because peas are frozen so quickly after picking, they retain their flavour, texture, colour and nutritional value. In my humble opinion, frozen is best. Unless, of course, you’re able to pick them straight from the garden immediately before cooking, while they’re still tender and sweet.
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