Streams

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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303: The Best Restaurant in The World? Live Shrimp and Deep Fried Moss!

Friday, January 17, 2014

This time on America’s Test Kitchen, we interview René Redzepi, the chef of Noma, which was named the best restaurant in the world three years in a row. We’ll be tasting vanilla extract, and we’ll speak with food writer Adam Gopnik over coffee. Then we’ll head into the test kitchen to learn how to make the best butterscotch pudding. And of course, we’ll be taking your calls to answer all of your cooking questions.
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303: The Best Restaurant in The World? Live Shrimp and Deep Fried Moss!

Friday, January 17, 2014

This time on America’s Test Kitchen, we interview René Redzepi, the chef of Noma, which was named the best restaurant in the world three years in a row. We’ll be tasting vanilla extract, and we’ll speak with food writer Adam Gopnik over coffee. Then we’ll head into the test kitchen to learn how to make the best butterscotch pudding. And of course, we’ll be taking your calls to answer all of your cooking questions.
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302: Extreme Eating: From 100 Year Old Eggs to Kopi Luwak

Friday, January 10, 2014

This time on America’s Test Kitchen, we go inside the fascinating world of extreme eating with Dana Goodyear, author of Anything That Moves: Renegade Chefs, Fearless Eaters, and the Making of a New American Food Culture. We’ll be tasting wine with expert Stephen Meuse (wine tasting notes), and we’ll travel back in time to discover the origins of black and white cookies. Then we’ll head into the test kitchen to learn how to make the best herb-crusted salmon. And of course, we’ll be taking your calls to answer all of your cooking questions.
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302: Extreme Eating: From 100 Year Old Eggs to Kopi Luwak

Friday, January 10, 2014

This time on America’s Test Kitchen, we go inside the fascinating world of extreme eating with Dana Goodyear, author of Anything That Moves: Renegade Chefs, Fearless Eaters, and the Making of a New American Food Culture. We’ll be tasting wine with expert Stephen Meuse (wine tasting notes), and we’ll travel back in time to discover the origins of black and white cookies. Then we’ll head into the test kitchen to learn how to make the best herb-crusted salmon. And of course, we’ll be taking your calls to answer all of your cooking questions.
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301: Cooking with Yotam Ottolenghi

Friday, January 03, 2014

This time on America’s Test Kitchen, we get a special cooking class with chef and cookbook author Yotam Ottolenghi. We’ll be tasting canned whole tomatoes, 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 Chicken Parmesan. And of course, we’ll be taking your calls to answer all of your cooking questions.
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301: Cooking with Yotam Ottolenghi

Friday, January 03, 2014

This time on America’s Test Kitchen, we get a special cooking class with chef and cookbook author Yotam Ottolenghi. We’ll be tasting canned whole tomatoes, 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 Chicken Parmesan. And of course, we’ll be taking your calls to answer all of your cooking questions.
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240: Holiday Special: Top Kitchen Gifts, Wine Guide, Celebrity Holiday Memories

Friday, December 13, 2013

This time on America’s Test Kitchen, we talk to some of our favorite guests about their happiest holiday memories. We’ll be tasting wine with expert Stephen Meuse, and we'll find out what's hot and what's not in the world of kitchen gadgets. We’ll travel back in time to discover the origins of New Orleans Bourbon Bread Pudding, and we’ll head into the test kitchen to learn how to make Fallen Chocolate Cake. And of course, we’ll be taking your calls to answer all of your cooking questions.
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240: Holiday Special: Top Kitchen Gifts, Wine Guide, Celebrity Holiday Memories

Friday, December 13, 2013

This time on America’s Test Kitchen, we talk to some of our favorite guests about their happiest holiday memories. We’ll be tasting wine with expert Stephen Meuse, and we'll find out what's hot and what's not in the world of kitchen gadgets. We’ll travel back in time to discover the origins of New Orleans Bourbon Bread Pudding, and we’ll head into the test kitchen to learn how to make Fallen Chocolate Cake. And of course, we’ll be taking your calls to answer all of your cooking questions.
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