Streams

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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239: Secrets of a Modern-Day 18th Century Cook

Friday, December 06, 2013

This time on America’s Test Kitchen, we travel to England’s lake district to spit- roast a leg of lamb with Ivan Day, a food historian and culinary expert. We’ll be tasting wine with expert Stephen Meuse, and we’ll travel back in time to discover the origins of Smothered Pork Chops. Then we’ll head into the test kitchen to learn how to make perfect gingersnaps. And of course, we’ll be taking your calls to answer all of your cooking questions.
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239: Secrets of a Modern-Day 18th Century Cook

Friday, December 06, 2013

This time on America’s Test Kitchen, we travel to England’s lake district to spit- roast a leg of lamb with Ivan Day, a food historian and culinary expert. We’ll be tasting wine with expert Stephen Meuse, and we’ll travel back in time to discover the origins of Smothered Pork Chops. Then we’ll head into the test kitchen to learn how to make perfect gingersnaps. And of course, we’ll be taking your calls to answer all of your cooking questions.
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238: The Most Dangerous Fungi: Inside the World

Friday, November 29, 2013

This time on America’s Test Kitchen, we interview Langdon Cook, the author of The Mushroom Hunters: On the Trail of an Underground America, about the dangerous business of foraging for wild mushrooms. We’ll be tasting goat cheese, and we’ll travel back in time to discover the origins of Red Velvet cake. Then we’ll head into the test kitchen to learn how to make Catalan Beef Stew. And of course, we’ll be taking your calls to answer all of your cooking questions.
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238: The Most Dangerous Fungi: Inside the World

Friday, November 29, 2013

This time on America’s Test Kitchen, we interview Langdon Cook, the author of The Mushroom Hunters: On the Trail of an Underground America, about the dangerous business of foraging for wild mushrooms. We’ll be tasting goat cheese, and we’ll travel back in time to discover the origins of Red Velvet cake. Then we’ll head into the test kitchen to learn how to make Catalan Beef Stew. And of course, we’ll be taking your calls to answer all of your cooking questions.
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237: Thanksgiving Special: Turkey Q & A and The Real Story of The First Thanksgiving

Friday, November 15, 2013

This time on America’s Test Kitchen, we talk to the experts to investigate the true beginning of Thanksgiving. We’ll be tasting turkey, 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 answer the top ten Thanksgiving day questions from stuffing to brining to perfect piecrust. And of course, we’ll be taking your calls to answer all of your cooking questions.
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237: Thanksgiving Special: Turkey Q & A and The Real Story of The First Thanksgiving

Friday, November 15, 2013

This time on America’s Test Kitchen, we talk to the experts to investigate the true beginning of Thanksgiving. We’ll be tasting turkey, 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 answer the top ten Thanksgiving day questions from stuffing to brining to perfect piecrust. And of course, we’ll be taking your calls to answer all of your cooking questions.
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236: Up Close and Personal with Lidia Bastianich

Friday, November 08, 2013

This time on America’s Test Kitchen, we interview Lidia Bastianich, the host of Lidia’s Italy, about everything from how she ended up working with actor Christopher Walken in a bakery in Queens to how to make a quick supper from almost nothing. We’ll be tasting hummus, 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 homemade granola. And of course, we’ll be taking your calls to answer all of your cooking questions.
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236: Up Close and Personal with Lidia Bastianich

Friday, November 08, 2013

This time on America’s Test Kitchen, we interview Lidia Bastianich, the host of Lidia’s Italy, about everything from how she ended up working with actor Christopher Walken in a bakery in Queens to how to make a quick supper from almost nothing. We’ll be tasting hummus, 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 homemade granola. And of course, we’ll be taking your calls to answer all of your cooking questions.
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235: Colonel Sanders: The Man Behind The Myth

Friday, October 25, 2013

This time on America’s Test Kitchen, we interview Josh Ozersky, author of Colonel Sanders and the American Dream, about the hard-scrapple life of the founder of Kentucky Fried Chicken. We’ll be tasting chicken broth, 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 a grown-up grilled cheese sandwich. And of course, we’ll be taking your calls to answer all of your cooking questions.
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235: Colonel Sanders: The Man Behind The Myth

Friday, October 25, 2013

This time on America’s Test Kitchen, we interview Josh Ozersky, author of Colonel Sanders and the American Dream, about the hard-scrapple life of the founder of Kentucky Fried Chicken. We’ll be tasting chicken broth, 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 a grown-up grilled cheese sandwich. And of course, we’ll be taking your calls to answer all of your cooking questions.
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234: Mollie Katzen Tells All: A Personal History of Moosewood

Friday, October 18, 2013

This time on America’s Test Kitchen, we interview Mollie Katzen, author of The Moosewood Cookbook and The Heart of the Plate about her time at the famed Moosewood Collective and how vegetarian cooking has changed since the 1970s. We’ll be tasting wine with expert Stephen Meuse, and we’ll travel back in time to discover the origins of Morning Glory muffins. Then we’ll head into the test kitchen to learn how to make foolproof soft-boiled eggs. And of course, we’ll be taking your calls to answer all of your cooking questions.
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234: Mollie Katzen Tells All: A Personal History of Moosewood

Friday, October 18, 2013

This time on America’s Test Kitchen, we interview Mollie Katzen, author of The Moosewood Cookbook and The Heart of the Plate about her time at the famed Moosewood Collective and how vegetarian cooking has changed since the 1970s. We’ll be tasting wine with expert Stephen Meuse, and we’ll travel back in time to discover the origins of Morning Glory muffins. Then we’ll head into the test kitchen to learn how to make foolproof soft-boiled eggs. And of course, we’ll be taking your calls to answer all of your cooking questions.
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