Streams

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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101: Season to Taste

Friday, January 06, 2012

This time on America’s Test Kitchen Radio, host Christopher Kimball interviews Molly Birnbaum. Birnbaum is the author of Season to Taste, a book about how she lost her sense of smell. We’ll be tasting lemon juice substitutes, 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 lemon icebox cheesecake, and we’ll determine how to make the best scrambled eggs. And of course we’ll be taking your calls to answer all of your cooking questions.
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101: Season to Taste

Friday, January 06, 2012

This time on America’s Test Kitchen Radio, host Christopher Kimball interviews Molly Birnbaum. Birnbaum is the author of Season to Taste, a book about how she lost her sense of smell. We’ll be tasting lemon juice substitutes, 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 lemon icebox cheesecake, and we’ll determine how to make the best scrambled eggs. And of course we’ll be taking your calls to answer all of your cooking questions.
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112: How to Taste Wine

Friday, March 25, 2011

This week on America’s Test Kitchen Radio, we investigate how experts taste wine and the powers of persuasion when it comes to choosing a great bottle. We’ll be testing toasters, 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 Dutch baby pancakes. And, of course, we’ll be taking your calls to answer all your cooking questions.
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112: How to Taste Wine

Friday, March 25, 2011

This week on America’s Test Kitchen Radio, we investigate how experts taste wine and the powers of persuasion when it comes to choosing a great bottle. We’ll be testing toasters, 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 Dutch baby pancakes. And, of course, we’ll be taking your calls to answer all your cooking questions.
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111: School Lunch Revolution

Friday, March 18, 2011

This week on America’s Test Kitchen Radio, we interview Alice Waters and learn all about her vision for a new national school lunch program. We’ll be tasting chocolate ice cream, 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 Ebinger’s Bakery’s Chocolate Blackout Cake. And, of course, we’ll be taking your calls to answer all your cooking questions.
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111: School Lunch Revolution

Friday, March 18, 2011

This week on America’s Test Kitchen Radio, we interview Alice Waters and learn all about her vision for a new national school lunch program. We’ll be tasting chocolate ice cream, 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 Ebinger’s Bakery’s Chocolate Blackout Cake. And, of course, we’ll be taking your calls to answer all your cooking questions.
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110: Julia Child

Friday, March 11, 2011

This week on America’s Test Kitchen Radio, a tribute to America’s favorite food TV star, Julia Child. We’ll be testing meat grinders, 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 roast beef. And, of course, we’ll be taking your calls to answer all your cooking questions.
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110: Julia Child

Friday, March 11, 2011

This week on America’s Test Kitchen Radio, a tribute to America’s favorite food TV star, Julia Child. We’ll be testing meat grinders, 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 roast beef. And, of course, we’ll be taking your calls to answer all your cooking questions.
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109: Abuse Test

Friday, March 04, 2011

This week on America’s Test Kitchen Radio, we’re taking you behind the scenes in our test kitchen to show you how we bang, smash, cut, drop, and abuse kitchen equipment to find the best models for the home cook. We’ll be tasting low-fat potato chips, 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 batter fried chicken. And, of course, we’ll be taking your calls to answer all your cooking questions.
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109: Abuse Test

Friday, March 04, 2011

This week on America’s Test Kitchen Radio, we’re taking you behind the scenes in our test kitchen to show you how we bang, smash, cut, drop, and abuse kitchen equipment to find the best models for the home cook. We’ll be tasting low-fat potato chips, 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 batter fried chicken. And, of course, we’ll be taking your calls to answer all your cooking questions.
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108: Profile of a Chef

Friday, February 25, 2011

This week on America’s Test Kitchen Radio, we’re investigating the personality of a chef to find out what it takes to make it. We’ll be testing eco-friendly “green” skillets, 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 tomato mac and cheese. And, of course, we’ll be taking your calls to answer all your cooking questions.
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108: Profile of a Chef

Friday, February 25, 2011

This week on America’s Test Kitchen Radio, we’re investigating the personality of a chef to find out what it takes to make it. We’ll be testing eco-friendly “green” skillets, 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 tomato mac and cheese. And, of course, we’ll be taking your calls to answer all your cooking questions.
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107: Tastes in the Brain

Friday, February 18, 2011

This week on America’s Test Kitchen Radio, we’re diving further into the science of taste to find out how we process flavors. We’re testing food processors, 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 a recipe from Trader Vic’s: Chinese barbecue spareribs. And, of course, we’ll be taking your calls to answer all your cooking questions.
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