Streams

116: The Truth about Organic Foods

Friday, May 11, 2012

This time on America’s Test Kitchen, we’ll be in search of what the term organic really means. What is organic food and how is that definition still changing? How do farmers, experts, and the USDA make sense of the fast-growing world of organics? Then we’ll travel back in time to learn the origins of an old American recipe: Chicken and Slicks. We’ll head into the test kitchen for a butter tasting, and we’ll learn the best method for making quick, no-stir polenta at home. And of course, we’ll be taking your calls to answer all of your cooking questions.
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116: The Truth about Organic Foods

Friday, May 11, 2012

This time on America’s Test Kitchen, we’ll be in search of what the term organic really means. What is organic food and how is that definition still changing? How do farmers, experts, and the USDA make sense of the fast-growing world of organics? Then we’ll travel back in time to learn the origins of an old American recipe: Chicken and Slicks. We’ll head into the test kitchen for a butter tasting, and we’ll learn the best method for making quick, no-stir polenta at home. And of course, we’ll be taking your calls to answer all of your cooking questions.
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115: The Raw Milk Debate

Friday, April 27, 2012

This time on America’s Test Kitchen, we delve into the heated debate surrounding raw milk. Is it safe to drink? Should you have the right to buy it in the first place? We’ll be tasting low-fat potato chips, and we’ll head into the test kitchen to learn how to make perfect chocolate pudding. And of course we’ll be taking your calls to answer all of your cooking questions. Audio of the raw milk debate courtesy of the Harvard Food Law Society.
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115: The Raw Milk Debate

Friday, April 27, 2012

This time on America’s Test Kitchen, we delve into the heated debate surrounding raw milk. Is it safe to drink? Should you have the right to buy it in the first place? We’ll be tasting low-fat potato chips, and we’ll head into the test kitchen to learn how to make perfect chocolate pudding. And of course we’ll be taking your calls to answer all of your cooking questions. Audio of the raw milk debate courtesy of the Harvard Food Law Society.
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114: The Making of a French Chef: Eric Ripert

Friday, April 20, 2012

This time on America’s Test Kitchen Radio, we’ll talk with world-renowned chef Eric Ripert of Le Bernardin in New York. We’ll be tasting wine with Boston Globe wine critic Stephen Meuse, and we’ll head into the test kitchen to learn how to make lasagna in a skillet. And of course we’ll be taking your calls to answer all of your cooking questions.
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114: The Making of a French Chef: Eric Ripert

Friday, April 20, 2012

This time on America’s Test Kitchen Radio, we’ll talk with world-renowned chef Eric Ripert of Le Bernardin in New York. We’ll be tasting wine with Boston Globe wine critic Stephen Meuse, and we’ll head into the test kitchen to learn how to make lasagna in a skillet. And of course we’ll be taking your calls to answer all of your cooking questions.
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113: Do Diets Work?

Friday, April 13, 2012

This time on America’s Test Kitchen Radio, we investigate the confusing world of weight loss. Why do some people lose weight more easily than others? Is it all about environmental factors or do genetics play a role? We’ll find out what’s hot and what’s not in the world of kitchen gadgets, and we’ll learn all about measuring cups from gadget guru Lisa McManus. Then we’ll head into the test kitchen to learn how to make quick tomato sauce year-round. And of course we’ll be taking your calls to answer all of your cooking questions.  
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113: Do Diets Work?

Friday, April 13, 2012

This time on America’s Test Kitchen Radio, we investigate the confusing world of weight loss. Why do some people lose weight more easily than others? Is it all about environmental factors or do genetics play a role? We’ll find out what’s hot and what’s not in the world of kitchen gadgets, and we’ll learn all about measuring cups from gadget guru Lisa McManus. Then we’ll head into the test kitchen to learn how to make quick tomato sauce year-round. And of course we’ll be taking your calls to answer all of your cooking questions.  
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112: The Mysterious Power of Detoxing

Friday, April 06, 2012

This time on America’s Test Kitchen Radio, we speak with Dr. Alejandro Junger, the creator of the Clean Program, about the powerful effects of detoxification on the body and the mind. We’ll find out what’s hot and what’s not in the world of kitchen gadgets, and we’ll learn about tasting notes with Boston Globe wine critic Stephen Meuse. We’ll do a head-to-head tasting of our homemade brownie recipe versus the winning box mix, and we’ll head into the test kitchen to learn how to make chewy sugar cookies. And of course we’ll be taking your calls to answer all of your cooking questions.
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112: The Mysterious Power of Detoxing

Friday, April 06, 2012

This time on America’s Test Kitchen Radio, we speak with Dr. Alejandro Junger, the creator of the Clean Program, about the powerful effects of detoxification on the body and the mind. We’ll find out what’s hot and what’s not in the world of kitchen gadgets, and we’ll learn about tasting notes with Boston Globe wine critic Stephen Meuse. We’ll do a head-to-head tasting of our homemade brownie recipe versus the winning box mix, and we’ll head into the test kitchen to learn how to make chewy sugar cookies. 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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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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