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111: A New Manifesto for School Lunch

Friday, March 23, 2012

This time on America’s Test Kitchen Radio, we investigate the school lunch debate and talk to the people that are working to improve school lunch in their communities. We’ll check in with our science expert, Guy Crosby, to find out why it’s important to let meat rest before serving. We’ll be tasting chocolate ice cream, and we’ll head into the test kitchen to learn how to make perfect pan-seared chicken breasts. And of course we’ll be taking your calls to answer all of your cooking questions.
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111: A New Manifesto for School Lunch

Friday, March 23, 2012

This time on America’s Test Kitchen Radio, we investigate the school lunch debate and talk to the people that are working to improve school lunch in their communities. We’ll check in with our science expert, Guy Crosby, to find out why it’s important to let meat rest before serving. We’ll be tasting chocolate ice cream, and we’ll head into the test kitchen to learn how to make perfect pan-seared chicken breasts. And of course we’ll be taking your calls to answer all of your cooking questions.
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110: Inside the Lives of Chefs

Friday, March 16, 2012

This time on America’s Test Kitchen Radio, we explore what it takes to make it as a restaurant chef. We’ll find out what’s hot and what’s not in the world of kitchen gadgets, and we’ll travel back in time to discover the origins of strawberry pie. We’ll be tasting baking chocolate, and we’ll head into the test kitchen to learn how to make vodka pie crust. And of course we’ll be taking your calls to answer all of your cooking questions.
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110: Inside the Lives of Chefs

Friday, March 16, 2012

This time on America’s Test Kitchen Radio, we explore what it takes to make it as a restaurant chef. We’ll find out what’s hot and what’s not in the world of kitchen gadgets, and we’ll travel back in time to discover the origins of strawberry pie. We’ll be tasting baking chocolate, and we’ll head into the test kitchen to learn how to make vodka pie crust. And of course we’ll be taking your calls to answer all of your cooking questions.
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109: What You Don’t Know about Coffee Beans

Friday, March 09, 2012

This time on America’s Test Kitchen Radio, we investigate the world of coffee beans: where they come from, how they’re roasted, and which ones we should buy. We’ll be tasting alternative sweeteners, and we’ll find out what’s hot and what’s not in the world of kitchen gadgets. We’ll check in with our science expert, Guy Crosby, to find out which method for staling bread works best, and then we’ll head into the test kitchen to learn how to make the perfect gingerbread cake. And of course we’ll be taking your calls to answer all of your cooking questions.
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109: What You Don’t Know about Coffee Beans

Friday, March 09, 2012

This time on America’s Test Kitchen Radio, we investigate the world of coffee beans: where they come from, how they’re roasted, and which ones we should buy. We’ll be tasting alternative sweeteners, and we’ll find out what’s hot and what’s not in the world of kitchen gadgets. We’ll check in with our science expert, Guy Crosby, to find out which method for staling bread works best, and then we’ll head into the test kitchen to learn how to make the perfect gingerbread cake. And of course we’ll be taking your calls to answer all of your cooking questions.
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108: The Mystery of Biodynamics

Friday, February 24, 2012

This time on America’s Test Kitchen Radio, we investigate biodynamics, an agricultural method that began in Austria in the 1920s and might replace organics as the best way to grow food. Boston Globe wine columnist Stephen Meuse challenges host Christopher Kimball to a blind wine tasting, and test cook Dan Souza shows us how to make perfect chewy brownies. And of course we’ll be taking your calls to answer all of your cooking questions.
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108: The Mystery of Biodynamics

Friday, February 24, 2012

This time on America’s Test Kitchen Radio, we investigate biodynamics, an agricultural method that began in Austria in the 1920s and might replace organics as the best way to grow food. Boston Globe wine columnist Stephen Meuse challenges host Christopher Kimball to a blind wine tasting, and test cook Dan Souza shows us how to make perfect chewy brownies. And of course we’ll be taking your calls to answer all of your cooking questions.
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107: In Search of the Best Chef’s Knife

Friday, February 17, 2012

This time on America’s Test Kitchen Radio, we go on a quest for the perfect chef’s knife for the home cook. We’ll find out what’s hot and what’s not in the world of kitchen gadgets, and we’ll travel back in time to discover the origins of chocolate cream cupcakes. Then we’ll head into the test kitchen, where test cook Dan Souza shows us how to make the best drop biscuits at home. And of course we’ll be taking your calls to answer all of your cooking questions.
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107: In Search of the Best Chef’s Knife

Friday, February 17, 2012

This time on America’s Test Kitchen Radio, we go on a quest for the perfect chef’s knife for the home cook. We’ll find out what’s hot and what’s not in the world of kitchen gadgets, and we’ll travel back in time to discover the origins of chocolate cream cupcakes. Then we’ll head into the test kitchen, where test cook Dan Souza shows us how to make the best drop biscuits at home. And of course we’ll be taking your calls to answer all of your cooking questions.
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106: The Fish Mafia

Friday, February 10, 2012

This time on America’s Test Kitchen Radio, we investigate the business of fish labeling to find out if the fish you order on a menu is always what ends up on your plate. We’ll find out what’s hot and what’s not in the world of kitchen gadgets, and we’ll be tasting tuna. Then we’ll head into the test kitchen to learn how to make whole-wheat bread at home. And of course we’ll be taking your calls to answer all of your cooking questions.
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106: The Fish Mafia

Friday, February 10, 2012

This time on America’s Test Kitchen Radio, we investigate the business of fish labeling to find out if the fish you order on a menu is always what ends up on your plate. We’ll find out what’s hot and what’s not in the world of kitchen gadgets, and we’ll be tasting tuna. Then we’ll head into the test kitchen to learn how to make whole-wheat bread at home. And of course we’ll be taking your calls to answer all of your cooking questions.
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105: Restaurant Critic Secrets Revealed

Friday, February 03, 2012

This time on America’s Test Kitchen Radio, we take an inside look at the world of food critics to find out how to dine like one. We’ll check in with our science expert, Guy Crosby, to learn the difference between Dutch-processed and natural cocoa and whether they can be used interchangeably. We’ll be tasting Greek yogurt, and we’ll find out what’s hot and what’s not in the world of kitchen gadgets. Then we’ll head into the test kitchen to learn how to make low-fat cheesecake at home. And of course we’ll be taking your calls to answer all of your cooking questions.
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105: Restaurant Critic Secrets Revealed

Friday, February 03, 2012

This time on America’s Test Kitchen Radio, we take an inside look at the world of food critics to find out how to dine like one. We’ll check in with our science expert, Guy Crosby, to learn the difference between Dutch-processed and natural cocoa and whether they can be used interchangeably. We’ll be tasting Greek yogurt, and we’ll find out what’s hot and what’s not in the world of kitchen gadgets. Then we’ll head into the test kitchen to learn how to make low-fat cheesecake at home. And of course we’ll be taking your calls to answer all of your cooking questions.
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104: How to Buy Olive Oil

Friday, January 27, 2012

This week on America’s Test Kitchen Radio, we investigate the business of making olive oil to find out what’s really in a bottle of extra-virgin olive oil. We check in with our gadget guru to find out what’s hot and what’s not in the world of kitchen gadgets. We’ll go back in time with our Taste of America Recipe to discover the origins of batter-fried chicken, and we’ll learn the secrets to making authentic Tuscan bean soup at home. And finally, we’ll be taking your calls to answer your cooking questions.
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104: How to Buy Olive Oil

Friday, January 27, 2012

This week on America’s Test Kitchen Radio, we investigate the business of making olive oil to find out what’s really in a bottle of extra-virgin olive oil. We check in with our gadget guru to find out what’s hot and what’s not in the world of kitchen gadgets. We’ll go back in time with our Taste of America Recipe to discover the origins of batter-fried chicken, and we’ll learn the secrets to making authentic Tuscan bean soup at home. And finally, we’ll be taking your calls to answer your cooking questions.
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103: A Tribute to Julia Child

Friday, January 20, 2012

This week on America’s Test Kitchen Radio, we offer a tribute to America’s favorite TV food star, Julia Child. We check in with our science expert, Guy Crosby, to learn about gluten and its role in baking. We’ll find out what’s hot and what’s not in the world of kitchen gadgets, and we’ll be testing “green” skillets to find out if eco-friendly is the way to go. Test cook Andrew Janjigian will reveal how to make New York–style pizza at home. And of course we’ll be taking your calls to answer all of your cooking questions. Courtesy of the WGBH Media Library & Archives
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103: A Tribute to Julia Child

Friday, January 20, 2012

This week on America’s Test Kitchen Radio, we offer a tribute to America’s favorite TV food star, Julia Child. We check in with our science expert, Guy Crosby, to learn about gluten and its role in baking. We’ll find out what’s hot and what’s not in the world of kitchen gadgets, and we’ll be testing “green” skillets to find out if eco-friendly is the way to go. Test cook Andrew Janjigian will reveal how to make New York–style pizza at home. And of course we’ll be taking your calls to answer all of your cooking questions. Courtesy of the WGBH Media Library & Archives
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102: Blind Wine: The Truth Behind Expert Wine Tastings

Friday, January 13, 2012

This time on America’s Test Kitchen Radio, we investigate how experts taste wine, and we consider the power of persuasion when it comes to choosing a great bottle. We’ll be tasting vanilla, and we’ll find out what’s hot and what’s not in the world of kitchen gadgets. Then we’ll travel back in time to discover the origins of chiffon cake, and we’ll determine how to make the best simple roast chicken. And of course we’ll be taking your calls to answer all of your cooking questions.
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102: Blind Wine: The Truth Behind Expert Wine Tastings

Friday, January 13, 2012

This time on America’s Test Kitchen Radio, we investigate how experts taste wine, and we consider the power of persuasion when it comes to choosing a great bottle. We’ll be tasting vanilla, and we’ll find out what’s hot and what’s not in the world of kitchen gadgets. Then we’ll travel back in time to discover the origins of chiffon cake, and we’ll determine how to make the best simple roast chicken. And of course we’ll be taking your calls to answer all of your cooking questions.
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