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Recent Episodes and Articles

409: The Dead Pit: The True, Shocking Story of The U.S. Meat Animal Research Center

Friday, August 28, 2015

This week, we speak to New York Times reporter Michael Moss about the Dead Pit, a USDA livestock research facility in Nebraska that has caused the deaths of thousands of animals in the name of higher profits. We’ll taste vegetable broth, and we’ll discover Italian white wines with expert Stephen Meuse. Then we’ll head into the test kitchen to learn the secrets to almost hands-free risotto. And of course, we’ll be taking your calls to answer all of your cooking questions. Originally aired March 19-26, 2015. Available for rerun August 27-September 3, 2015
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425: The New Soul Food: Lighter and Fresher but It Still Has Soul!

Friday, August 21, 2015

What defines modern soul food? This week we speak with Caroline Randall Williams, author of Soul Food Love, about her family's history and the soul food that shaped it across four generations, from the early days of tea services and layer cakes to the lighter dishes created in Caroline's own kitchen. We'll find out what's hot and what's not in the world of kitchen gadgets, and we'll speak with food writer Adam Gopnik. Then we'll head into the test kitchen and learn how to make the ultimate cuban braised shredded beef. And of course, we'll be taking your calls to answer all of your cooking questions.
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424: Poisoned Vines: France's Most Celebrated Vineyard is Attacked by Eco-Terrorism

Friday, August 14, 2015

In 2010, a father-son crime duo attempted to poison the vines of La Romanée-Conti, the vineyard that produces Burgundy’s finest and most expensive wines. This week we speak with Maximillian Potter, the author who chronicled this bizarre true crime story in his book Shadows in the Vineyard: The True Story Of The Plot To Poison The World’s Greatest Wine. We’ll taste balsamic vinegar, and we’ll taste wine with expert Stephen Meuse. Then we’ll head into the test kitchen to learn the best way to roast peppers on the grill. And of course, we’ll be taking your calls to answer all of your cooking questions.
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405: Quack Diets? The Scientific Truth about Paleo, Gluten-Free, and Other Hot Diets

Friday, August 07, 2015

This week, we investigate the truth about fad diets, from blood types to Paleo. We’ll be tasting white chocolate, and we’ll discuss the age old rivalry of wine vs. beer with expert Stephen Meuse. Then we’ll head into the test kitchen to learn how to make the ultimate chocolate cupcakes with ganache filling. And of course, we’ll be taking your calls to answer all of your cooking questions.
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423: Chimps Who Cook: At Jane Goodall’s Congo Sanctuary, Chimps are Cooking Up Dinner

Friday, July 31, 2015

Along with man's ability to use tools and language, cooking has long been accepted as a defining skill that separates mankind from the animal kingdom. This week we explore the Congo, where chimps prefer cooked to raw food, understand the cooking process, and are willing to wait to eat a cooked meal. We'll taste low sodium chicken broth, and we'll speak with food writer Adam Gopnik about food from the past. Then we'll head into the test kitchen to uncover the secrets to making spicy Peri Peri Chicken. And of course, we'll be taking your calls to answer all of your cooking questions.
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422: The Truth about Gluten: Media Hype or Good Science?

Friday, July 24, 2015

Is gluten responsible for leaky gut, inflammation, and brain disease? Or is the call for everyone to eat a gluten-free diet nothing more than the latest food scare? This week we talk to two experts, one on each side of the debate, to find out the truth about gluten in the modern diet. Gadget Guru Lisa McManus reviews laundry stain removers, and we’ll taste wine with expert Stephen Meuse. Then we’ll head into the test kitchen to uncover the secrets to making the best smoky potato salad. And of course, we’ll be taking your calls to answer all of your cooking questions.
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421: Chiang Mai at Home: Thai Cooking Lesson with Andy Ricker

Friday, July 17, 2015

What flavors define Thai cuisine? This week chef and restaurant owner Andy Ricker shares the secrets to making authentic Thai food that is sweet, sour, salty, bitter, and fragrant all at once. We’ll find out what’s hot and what’s not in the world of kitchen gadgets, and we’ll speak with food writer Adam Gopnik about London's recent transformation into a culinary capitol. Then we’ll head into the test kitchen to learn how to make the ultimate smoked bourbon chicken. And of course, we’ll be taking your calls to answer all of your cooking questions.
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406: Rachael Ray Speaks Out on Fame, Pajamas, Hard Work and Her Cabin in The Woods

Friday, July 10, 2015

This week, we speak to Rachael Ray to find out why she still has a crush on Tom Jones and how she fended off an attacker in New York with pepper spray. We’ll find out what’s hot and what’s not in the world of kitchen gadgets, and we’ll speak with food writer Adam Gopnik about simple recipes for college students. Then we’ll head into the test kitchen to learn how to make perfect soft cooked eggs every time. And of course, we’ll be taking your calls to answer all of your cooking questions.
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406: Rachael Ray Speaks Out on Fame, Pajamas, Hard Work and Her Cabin in The Woods

Friday, July 10, 2015

This week, we speak to Rachael Ray to find out why she still has a crush on Tom Jones and how she fended off an attacker in New York with pepper spray. We’ll find out what’s hot and what’s not in the world of kitchen gadgets, and we’ll speak with food writer Adam Gopnik about simple recipes for college students. Then we’ll head into the test kitchen to learn how to make perfect soft cooked eggs every time. And of course, we’ll be taking your calls to answer all of your cooking questions.
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420: Prohibition Part Two: Cocktails and Politics in the Roaring Twenties

Friday, July 03, 2015

Would you believe that the modern American nightclub was born out of the era of outlawed alcohol? In part two of our prohibition series, we investigate this and other unintended consequences from banning liquor in the roaring twenties. We’ll taste Mexican lagers, and we’ll taste wine with expert Stephen Meuse. Then we’ll head into the test kitchen to learn the best way to grill pork kebabs. And of course, we’ll be taking your calls to answer all of your cooking questions.
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419: Prohibition Part One: Inside The 21 Club Speakeasy with Bogart, Bacall, and Hemingway

Friday, June 26, 2015

Countless households stashed illegal liquor during prohibition, but for the greatest thrill-seekers the real rush came from drinking at the local speakeasy. Today we explore part one of our prohibition series by taking a tour of the 21 Club in New York, and unlocking the secrets to the world's most famous speakeasy, its disappearing bar, and its well-hidden wine cellar. Gadget Guru Lisa McManus reviews grill brushes, and we’ll speak with food writer Adam Gopnik. Then we’ll head into the test kitchen to learn a new way to grill thick-cut steaks. And of course, we’ll be taking your calls to answer all of your cooking questions.
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402: The Barefoot Contessa Speaks Out

Friday, June 19, 2015

This week, we speak to Ina Garten about working in the White House, starting the Barefoot Contessa retail store, and becoming a Food Network superstar. We’ll find out what’s hot and what’s not in the world of kitchen gadgets, and we’ll speak with food writer Adam Gopnik about slow food. Then we’ll head into the test kitchen to learn how to make the best British-style currant scones. And of course, we’ll be taking your calls to answer all of your cooking questions. Originally aired January 8-15, 2015. Available for rerun June 18-25.
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418: Mexican Cooking Class with Rick Bayless: Big Flavors, Easy and Everyday

Friday, June 12, 2015

Is it possible to bring the big flavors of Mexico into the American home kitchen without using hard-to-find ingredients and specialty cookware? This week, Rick Bayless, chef and owner of Frontera Grill, and author of More Mexican Everyday, shows us how to make simple weeknight meals with flavors so rich, it will taste like you've been working on them for days. Gadget Guru Lisa McManus reviews grill spatulas, and we’ll be tasting wine with expert Stephen Meuse. Then we’ll head into the test kitchen to learn a better way to grill tuna. And of course, we’ll be taking your calls to answer all of your cooking questions.
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417: Your Brain on Food: Lose Weight, Live Longer, Eat Chocolate, and Drink Coffee!

Friday, June 05, 2015

What if we thought of our dinner plates the same way we think of little white pills? This week we speak to author Gary Wenk, who makes the case that there is little difference between food and drugs, since everything we consume can have an effect on how we think and feel. We'll taste lemonade, and we’ll speak with food writer Adam Gopnik. Then we’ll head into the test kitchen to learn the best way to roast potatoes. And of course, we’ll be taking your calls to answer all of your cooking questions.
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416: The Dorito Effect: The New Science of Creating Potent Flavor Chemicals to Market Bland Supermarket Foods

Friday, May 29, 2015

Everyone knows that Doritos are not naturally flavored, but what does natural mean anyways? This week author Mark Schatzker introduces us to laboratory food, and tells us how flavor technology has skyrocketed in a time where natural foods have never been more bland. We'll taste apricot preserves, and we’ll speak with food writer Adam Gopnik. Then we’ll head into the test kitchen to uncover the secrets behind making the Ultimate Banana Bread. And of course, we’ll be taking your calls to answer all of your cooking questions.
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416: The Dorito Effect: The New Science of Creating Potent Flavor Chemicals to Market Bland Supermarket Foods

Friday, May 29, 2015

Everyone knows that Doritos are not naturally flavored, but what does natural mean anyways? This week author Mark Schatzker introduces us to laboratory food, and tells us how flavor technology has skyrocketed in a time where natural foods have never been more bland. We'll taste apricot preserves, and we’ll speak with food writer Adam Gopnik. Then we’ll head into the test kitchen to uncover the secrets behind making the Ultimate Banana Bread. And of course, we’ll be taking your calls to answer all of your cooking questions.
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310: Junk Food Engineering: Why Food Companies Weaponize Sugar, Salt and Fat

Friday, May 22, 2015

This time on America’s Test Kitchen, we investigate junk food engineering with author Michael Moss to find out how food companies weaponize ingredients to create addiction. We’ll find out all about pepper mills from gadget guru Lisa McManus, and we’ll speak with food writer Adam Gopnik. Then we’ll head into the test kitchen to learn how to make the best Pepper-Crusted Beef Tenderloin Roast. And of course, we’ll be taking your calls to answer all of your cooking questions. Originally aired March 27-April 3, 2014. Available for rerun May 21-28, 2015.
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415: The Man Who Mistook Oysters for Chocolate: Exploring The Rare Medical Condition of Synesthesia

Friday, May 15, 2015

What if the London Underground tasted like soft-boiled eggs? That's true for James Wannerton, who tells us this week about Synesthesia, a neural condition he suffers from that associates flavors with words, places, people, and even ideas. We'll find out what's hot and what's not in the world of kitchen gadgets, and we’ll be tasting wine with expert Stephen Meuse. Then we'll head into the test kitchen to learn the best way to grill pork chops. And of course, we'll be taking your calls to answer all of your cooking questions.
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414: Sorting It Out: How Four British Mates Founded SORTED, YouTube’s Hottest Cooking Channel

Friday, May 08, 2015

Sorted Food is YouTube’s top cooking channel with over one million subscribers, a fridge cam, and a recipe for rainbow pancakes. What’s the secret to their success? This week, we speak to two of Sorted’s co-founders, Jamie Spafford and Mike Huttlestone, to find out. We’ll taste Brie cheese, and we’ll speak with food writer Adam Gopnik. Then we’ll head into the test kitchen to learn how to make easier French Fries at home. And of course, we’ll be taking your calls to answer all of your cooking questions.
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401R: Dan Jurafsky: The Language of Food

Friday, May 01, 2015

This week, we investigate the language of food with linguist Dan Jurafsky. From voluptuous to sinful, the words we choose tell a great deal about the food, the restaurant, or the history of the recipe. We’ll be tasting grapefruit juice, and we’ll learn the difference between Burgundy and Bordeaux with expert Stephen Meuse. Then we’ll head into the test kitchen to learn how to make the best chicken stew. And of course, we’ll be taking your calls to answer all of your cooking questions. Originally aired January 1-8, 2015. Available for rerun April 30-May 7, 2015.
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