Streams

122: What's for Dinner on The Space Station?

Friday, July 06, 2012

This time on America’s Test Kitchen, we investigate what astronauts eat in space. How does a weightless environment affect the food on the plate? We’ll discover 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 how to make charcoal-grilled shrimp skewers. And of course, we’ll be taking your calls to answer all of your cooking questions.
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122: What's for Dinner on The Space Station?

Friday, July 06, 2012

This time on America’s Test Kitchen, we investigate what astronauts eat in space. How does a weightless environment affect the food on the plate? We’ll discover 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 how to make charcoal-grilled shrimp skewers. And of course, we’ll be taking your calls to answer all of your cooking questions.
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121: Last Suppers: Cleopatra to Marilyn Monroe

Friday, June 22, 2012

This time on America’s Test Kitchen, we talk to authors Andrew Caldwell and Melanie Dunea about last suppers—what did famous figures throughout history eat for their last meal and what would you choose for yours? We’ll travel back in time to discover the origins of Morning Buns, and we’ll be tasting peanut butter. Then we’ll head into the test kitchen to learn how to make perfect well-done hamburgers on the grill. And of course, we’ll be taking your calls to answer all of your cooking questions.
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121: Last Suppers: Cleopatra to Marilyn Monroe

Friday, June 22, 2012

This time on America’s Test Kitchen, we talk to authors Andrew Caldwell and Melanie Dunea about last suppers—what did famous figures throughout history eat for their last meal and what would you choose for yours? We’ll travel back in time to discover the origins of Morning Buns, and we’ll be tasting peanut butter. Then we’ll head into the test kitchen to learn how to make perfect well-done hamburgers on the grill. And of course, we’ll be taking your calls to answer all of your cooking questions.
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120: The Great Carnivore/Vegetarian Debate

Friday, June 15, 2012

This time on America’s Test Kitchen, we host a lively debate on the moral, health, and culinary implications of eating meat. We’ll discover 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 how to make perfect blueberry cobbler. And of course, we’ll be taking your calls to answer all of your cooking questions.
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120: The Great Carnivore/Vegetarian Debate

Friday, June 15, 2012

This time on America’s Test Kitchen, we host a lively debate on the moral, health, and culinary implications of eating meat. We’ll discover 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 how to make perfect blueberry cobbler. And of course, we’ll be taking your calls to answer all of your cooking questions.
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119: Turkey: The New Mediterranean Cuisine

Friday, June 08, 2012

This time on America’s Test Kitchen, we speak with celebrated chef Ana Sortun, whose fresh take on Turkish cuisine has captivated imaginations and taste buds at Oleana restaurant in Cambridge. We’ll travel back in time to discover the origins of Fairy Gingerbread, and we’ll be tasting red wine vinegar. Then we’ll head into the test kitchen to learn how to make juicy grilled chicken breasts. And of course, we’ll be taking your calls to answer all of your cooking questions.
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119: Turkey: The New Mediterranean Cuisine

Friday, June 08, 2012

This time on America’s Test Kitchen, we speak with celebrated chef Ana Sortun, whose fresh take on Turkish cuisine has captivated imaginations and taste buds at Oleana restaurant in Cambridge. We’ll travel back in time to discover the origins of Fairy Gingerbread, and we’ll be tasting red wine vinegar. Then we’ll head into the test kitchen to learn how to make juicy grilled chicken breasts. And of course, we’ll be taking your calls to answer all of your cooking questions.
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118: The New World of Stolen Recipes

Friday, June 01, 2012

This time on America’s Test Kitchen, we explore the ethics of recipe plagiarism. Can a recipe be stolen? We’ll be tasting wine with Boston Globe wine critic Stephen Meuse, 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 foolproof grilled tuna. And of course, we’ll be taking your calls to answer all of your cooking questions.
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118: The New World of Stolen Recipes

Friday, June 01, 2012

This time on America’s Test Kitchen, we explore the ethics of recipe plagiarism. Can a recipe be stolen? We’ll be tasting wine with Boston Globe wine critic Stephen Meuse, 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 foolproof grilled tuna. And of course, we’ll be taking your calls to answer all of your cooking questions.
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117: The Secret Life of Betty Crocker

Friday, May 18, 2012

This time on America’s Test Kitchen, we explore the fascinating back-story of an American culinary icon: Betty Crocker. We’ll be tasting wine with Boston Globe wine critic Stephen Meuse, 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 perfect blueberry muffins. And of course, we’ll be taking your calls to answer all of your cooking questions. Betty Crocker Radio audio courtesy of General Mills, Inc.
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117: The Secret Life of Betty Crocker

Friday, May 18, 2012

This time on America’s Test Kitchen, we explore the fascinating back-story of an American culinary icon: Betty Crocker. We’ll be tasting wine with Boston Globe wine critic Stephen Meuse, 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 perfect blueberry muffins. And of course, we’ll be taking your calls to answer all of your cooking questions. Betty Crocker Radio audio courtesy of General Mills, Inc.
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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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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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