Streams

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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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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106: The Science of Taste

Friday, February 11, 2011

This week on America’s Test Kitchen Radio, we’re taking a trip to the Monell Institute to uncover the science behind taste and how it works. 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 old-fashioned pecan pie and how to make a foolproof version at home. And, of course, we’ll be taking your calls to answer all your cooking questions.
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106: The Science of Taste

Friday, February 11, 2011

This week on America’s Test Kitchen Radio, we’re taking a trip to the Monell Institute to uncover the science behind taste and how it works. 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 old-fashioned pecan pie and how to make a foolproof version at home. And, of course, we’ll be taking your calls to answer all your cooking questions.
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105: The Restaurant Critic

Friday, February 04, 2011

This week on America’s Test Kitchen Radio, we’re taking you behind the scenes and into the world of America’s top restaurant critics. We’ll be tasting dark chocolate, 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 French silk chocolate pie and how to make a foolproof version at home. And, of course, we’ll be taking your calls to answer all your cooking questions.
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105: The Restaurant Critic

Friday, February 04, 2011

This week on America’s Test Kitchen Radio, we’re taking you behind the scenes and into the world of America’s top restaurant critics. We’ll be tasting dark chocolate, 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 French silk chocolate pie and how to make a foolproof version at home. And, of course, we’ll be taking your calls to answer all your cooking questions.
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104: A Day at the Fair

Friday, January 28, 2011

This week on America’s Test Kitchen Radio, we’re going to the fair—the Tunbridge World’s Fair. We’re also testing robots that will do your cleaning, to find out if they really work. 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 Chicken Cordon Bleu. And, of course, we’ll be taking your calls to answer all your cooking questions.
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104: A Day at the Fair

Friday, January 28, 2011

This week on America’s Test Kitchen Radio, we’re going to the fair—the Tunbridge World’s Fair. We’re also testing robots that will do your cleaning, to find out if they really work. 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 Chicken Cordon Bleu. And, of course, we’ll be taking your calls to answer all your cooking questions.
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103: How to Buy Olive Oil

Friday, January 21, 2011

This week on America’s Test Kitchen Radio, we’re doing a taste test of domestic olive oils and uncovering the seedy truth about olive oil in America. We’ll find out what’s hot and what’s not in the world of kitchen gadgets and travel back in time to discover the origins of Swiss steak. And, of course, we’ll be taking your calls to answer all your cooking questions.
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103: How to Buy Olive Oil

Friday, January 21, 2011

This week on America’s Test Kitchen Radio, we’re doing a taste test of domestic olive oils and uncovering the seedy truth about olive oil in America. We’ll find out what’s hot and what’s not in the world of kitchen gadgets and travel back in time to discover the origins of Swiss steak. And, of course, we’ll be taking your calls to answer all your cooking questions.
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102: Risky Business

Friday, January 14, 2011

This week on America’s Test Kitchen Radio, we’re investigating the business if running a restaurant and what it really takes to be a successful restaurateur. We’re tasting premium butter, we’ll find 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 Chiffon Cake. And of course, we’ll be taking your calls to answer all your cooking questions.
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