Streams

313: In Memory's Kitchen: The Cookbook that Survived The Holocaust

Friday, April 25, 2014

This time on America’s Test Kitchen, we speak to Cara De Silva, the editor of In Memory's Kitchen: A Legacy from the Women of Terezin, a cookbook written by starving women in the Czechoslovakian ghetto/concentration camp of Theresienstadt. Find out how these brave women used their culinary heritage as an act of defiance by talking about food and trading recipes.
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313: In Memory's Kitchen: The Cookbook that Survived The Holocaust

Friday, April 25, 2014

This time on America’s Test Kitchen, we speak to Cara De Silva, the editor of In Memory's Kitchen: A Legacy from the Women of Terezin, a cookbook written by starving women in the Czechoslovakian ghetto/concentration camp of Theresienstadt. Find out how these brave women used their culinary heritage as an act of defiance by talking about food and trading recipes.
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312: Chef Jeremiah Tower Reveals the True Story of America's Food Revolution

Friday, April 18, 2014

This time on America’s Test Kitchen, we speak with Jeremiah Tower, a leader of the American culinary revolution who started as the chef of Chez Panisse in the 1970’s and later went on to open Stars in San Francisco. We’ll find out all about cake pans from gadget guru Lisa McManus, and we’ll be tasting wines with expert Stephen Meuse. Then we’ll head into the test kitchen to learn how to make the best Almond Cake. And of course, we’ll be taking your calls to answer all of your cooking questions.
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312: Chef Jeremiah Tower Reveals the True Story of America's Food Revolution

Friday, April 18, 2014

This time on America’s Test Kitchen, we speak with Jeremiah Tower, a leader of the American culinary revolution who started as the chef of Chez Panisse in the 1970’s and later went on to open Stars in San Francisco. We’ll find out all about cake pans from gadget guru Lisa McManus, and we’ll be tasting wines with expert Stephen Meuse. Then we’ll head into the test kitchen to learn how to make the best Almond Cake. And of course, we’ll be taking your calls to answer all of your cooking questions.
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311: The Business of Meat: How The Meatpacking Industry Revolutionized America

Friday, April 11, 2014

This time on America’s Test Kitchen, we speak with Maureen Ogle, the author of In Meat We Trust, about the secret history of the meat processing industry. We’ll be tasting blue cheese dressing, and we’ll investigate low alcohol wines with expert Stephen Meuse (wine tasting notes). Then we’ll head into the test kitchen to learn how to make Brown Irish soda bread. And of course, we’ll be taking your calls to answer all of your cooking questions.
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311: The Business of Meat: How The Meatpacking Industry Revolutionized America

Friday, April 11, 2014

This time on America’s Test Kitchen, we speak with Maureen Ogle, the author of In Meat We Trust, about the secret history of the meat processing industry. We’ll be tasting blue cheese dressing, and we’ll investigate low alcohol wines with expert Stephen Meuse (wine tasting notes). Then we’ll head into the test kitchen to learn how to make Brown Irish soda bread. And of course, we’ll be taking your calls to answer all of your cooking questions.
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310: Junk Food Engineering: Why Food Companies Weaponize Sugar, Salt and Fat

Friday, March 28, 2014

This time on America’s Test Kitchen, we investigate junk food engineering with author Michael Moss to find out how food companies weaponize ingredients to create addiction. We’ll find out all about pepper mills from gadget guru Lisa McManus, and we’ll speak with food writer Adam Gopnik. Then we’ll head into the test kitchen to learn how to make the best Pepper-Crusted Beef Tenderloin Roast. And of course, we’ll be taking your calls to answer all of your cooking questions.
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310: Junk Food Engineering: Why Food Companies Weaponize Sugar, Salt and Fat

Friday, March 28, 2014

This time on America’s Test Kitchen, we investigate junk food engineering with author Michael Moss to find out how food companies weaponize ingredients to create addiction. We’ll find out all about pepper mills from gadget guru Lisa McManus, and we’ll speak with food writer Adam Gopnik. Then we’ll head into the test kitchen to learn how to make the best Pepper-Crusted Beef Tenderloin Roast. And of course, we’ll be taking your calls to answer all of your cooking questions.
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309: Do Manners Matter? Yes...and They Can Change Your Life

Friday, March 21, 2014

This time on America’s Test Kitchen, we investigate what it means to have good manners in the 21st century: what matters, what doesn’t, and when to turn off your cell phone. We’ll find out what’s hot and what’s not in the world of kitchen gadgets, and we’ll learn to read wine labels with expert Stephen Meuse (wine tasting notes). Then we’ll head into the test kitchen to learn how to make the best whole-wheat pizza. And of course, we’ll be taking your calls to answer all of your cooking questions.
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309: Do Manners Matter? Yes...and They Can Change Your Life

Friday, March 21, 2014

This time on America’s Test Kitchen, we investigate what it means to have good manners in the 21st century: what matters, what doesn’t, and when to turn off your cell phone. We’ll find out what’s hot and what’s not in the world of kitchen gadgets, and we’ll learn to read wine labels with expert Stephen Meuse (wine tasting notes). Then we’ll head into the test kitchen to learn how to make the best whole-wheat pizza. And of course, we’ll be taking your calls to answer all of your cooking questions.
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308: Picnics on Mars: Packing for A Trip to The Angry Red Planet

Friday, March 14, 2014

This time on America’s Test Kitchen, we take a trip to Mars with Pascal Lee, the co-founder and chairman of the Mars Institute, to find out what astronauts will eat over the two-and-a-half year voyage. We’ll be tasting frozen orange juice, and we’ll speak with food writer Adam Gopnik about the ethics of eating meat. Then we’ll head into the test kitchen to learn how to make perfectly roasted root vegetables. And of course, we’ll be taking your calls to answer all of your cooking questions.
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308: Picnics on Mars: Packing for A Trip to The Angry Red Planet

Friday, March 14, 2014

This time on America’s Test Kitchen, we take a trip to Mars with Pascal Lee, the co-founder and chairman of the Mars Institute, to find out what astronauts will eat over the two-and-a-half year voyage. We’ll be tasting frozen orange juice, and we’ll speak with food writer Adam Gopnik about the ethics of eating meat. Then we’ll head into the test kitchen to learn how to make perfectly roasted root vegetables. And of course, we’ll be taking your calls to answer all of your cooking questions.
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307: Gut Instinct: How The Science of Gut Bacteria Can Change Your Weight, Your Health, and Your Life

Friday, February 28, 2014

This time on America’s Test Kitchen, we interview scientist Rob Knight, who takes us inside the gut and shares how the trillions of microbes that live there can change the way you look at your health, your eating habits, and maybe even your personality. We’ll find out what’s hot and what’s not in the world of kitchen gadgets, and we’ll learn to read wine labels with expert Stephen Meuse (wine tasting notes). Then we’ll head into the test kitchen to learn how to make the best French-style pork stew. And of course, we’ll be taking your calls to answer all of your cooking questions.
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307: Gut Instinct: How The Science of Gut Bacteria Can Change Your Weight, Your Health, and Your Life

Friday, February 28, 2014

This time on America’s Test Kitchen, we interview scientist Rob Knight, who takes us inside the gut and shares how the trillions of microbes that live there can change the way you look at your health, your eating habits, and maybe even your personality. We’ll find out what’s hot and what’s not in the world of kitchen gadgets, and we’ll learn to read wine labels with expert Stephen Meuse (wine tasting notes). Then we’ll head into the test kitchen to learn how to make the best French-style pork stew. And of course, we’ll be taking your calls to answer all of your cooking questions.
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306: Breaking The Code of Gluten-Free Baking: The Secrets, Science, and Techniques of Great Gluten-Free Recipes

Friday, February 21, 2014

This time on America’s Test Kitchen, we speak with America’s Test Kitchen’s editorial director Jack Bishop about the science of gluten-free cooking, including new tricks we discovered in the test kitchen. We’ll be tasting gluten-free white sandwich bread, 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 the best gluten-free chocolate chip cookies. And of course, we’ll be taking your calls to answer all of your cooking questions.
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306: Breaking The Code of Gluten-Free Baking: The Secrets, Science, and Techniques of Great Gluten-Free Recipes

Friday, February 21, 2014

This time on America’s Test Kitchen, we speak with America’s Test Kitchen’s editorial director Jack Bishop about the science of gluten-free cooking, including new tricks we discovered in the test kitchen. We’ll be tasting gluten-free white sandwich bread, 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 the best gluten-free chocolate chip cookies. And of course, we’ll be taking your calls to answer all of your cooking questions.
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305: Bronx Cheers: The "Baron" Seeks Out The Best Ethnic Food in America

Friday, February 07, 2014

This time on America’s Test Kitchen, we interview Baron Ambrosia, the purple suit-wearing host of The Culinary Adventures of Baron Ambrosia, a Cooking Channel show that documents the unique and varied cuisines of the Bronx. We’ll be tasting wild rice, 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 the best wild rice and mushroom soup. And of course, we’ll be taking your calls to answer all of your cooking questions.
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305: Bronx Cheers: The "Baron" Seeks Out The Best Ethnic Food in America

Friday, February 07, 2014

This time on America’s Test Kitchen, we interview Baron Ambrosia, the purple suit-wearing host of The Culinary Adventures of Baron Ambrosia, a Cooking Channel show that documents the unique and varied cuisines of the Bronx. We’ll be tasting wild rice, 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 the best wild rice and mushroom soup. And of course, we’ll be taking your calls to answer all of your cooking questions.
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304: Ramen Revolution: The Secrets of America's New Fast Food

Friday, January 31, 2014

This time on America’s Test Kitchen, we interview Ivan Orkin, the chef and owner of Ivan Ramen shops in both Tokyo and New York. We’ll be tasting wine with expert Stephen Meuse (wine tasting notes), and we’ll travel back in time to discover the origins of milk can supper. Then we’ll head into the test kitchen to learn how to make the best fluffy omelet. And of course, we’ll be taking your calls to answer all of your cooking questions.
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304: Ramen Revolution: The Secrets of America's New Fast Food

Friday, January 31, 2014

This time on America’s Test Kitchen, we interview Ivan Orkin, the chef and owner of Ivan Ramen shops in both Tokyo and New York. We’ll be tasting wine with expert Stephen Meuse (wine tasting notes), and we’ll travel back in time to discover the origins of milk can supper. Then we’ll head into the test kitchen to learn how to make the best fluffy omelet. And of course, we’ll be taking your calls to answer all of your cooking questions.
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