Streams

419: Prohibition Part One: Inside The 21 Club Speakeasy with Bogart, Bacall, and Hemingway

Friday, June 26, 2015

Countless households stashed illegal liquor during prohibition, but for the greatest thrill-seekers the real rush came from drinking at the local speakeasy. Today we explore part one of our prohibition series by taking a tour of the 21 Club in New York, and unlocking the secrets to the world's most famous speakeasy, its disappearing bar, and its well-hidden wine cellar. Gadget Guru Lisa McManus reviews grill brushes, and we’ll speak with food writer Adam Gopnik. Then we’ll head into the test kitchen to learn a new way to grill thick-cut steaks. And of course, we’ll be taking your calls to answer all of your cooking questions.

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402: The Barefoot Contessa Speaks Out

Friday, June 19, 2015

This week, we speak to Ina Garten about working in the White House, starting the Barefoot Contessa retail store, and becoming a Food Network superstar. We’ll find out what’s hot and what’s not in the world of kitchen gadgets, and we’ll speak with food writer Adam Gopnik about slow food. Then we’ll head into the test kitchen to learn how to make the best British-style currant scones. And of course, we’ll be taking your calls to answer all of your cooking questions. Originally aired January 8-15, 2015. Available for rerun June 18-25.

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418: Mexican Cooking Class with Rick Bayless: Big Flavors, Easy and Everyday

Friday, June 12, 2015

Is it possible to bring the big flavors of Mexico into the American home kitchen without using hard-to-find ingredients and specialty cookware? This week, Rick Bayless, chef and owner of Frontera Grill, and author of More Mexican Everyday, shows us how to make simple weeknight meals with flavors so rich, it will taste like you've been working on them for days. Gadget Guru Lisa McManus reviews grill spatulas, and we’ll be tasting wine with expert Stephen Meuse. Then we’ll head into the test kitchen to learn a better way to grill tuna. And of course, we’ll be taking your calls to answer all of your cooking questions.

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417: Your Brain on Food: Lose Weight, Live Longer, Eat Chocolate, and Drink Coffee!

Friday, June 05, 2015

What if we thought of our dinner plates the same way we think of little white pills? This week we speak to author Gary Wenk, who makes the case that there is little difference between food and drugs, since everything we consume can have an effect on how we think and feel. We'll taste lemonade, and we’ll speak with food writer Adam Gopnik. Then we’ll head into the test kitchen to learn the best way to roast potatoes. And of course, we’ll be taking your calls to answer all of your cooking questions.

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416: The Dorito Effect: The New Science of Creating Potent Flavor Chemicals to Market Bland Supermarket Foods

Friday, May 29, 2015

Everyone knows that Doritos are not naturally flavored, but what does natural mean anyways? This week author Mark Schatzker introduces us to laboratory food, and tells us how flavor technology has skyrocketed in a time where natural foods have never been more bland. We'll taste apricot preserves, and we’ll speak with food writer Adam Gopnik. Then we’ll head into the test kitchen to uncover the secrets behind making the Ultimate Banana Bread. And of course, we’ll be taking your calls to answer all of your cooking questions.

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416: The Dorito Effect: The New Science of Creating Potent Flavor Chemicals to Market Bland Supermarket Foods

Friday, May 29, 2015

Everyone knows that Doritos are not naturally flavored, but what does natural mean anyways? This week author Mark Schatzker introduces us to laboratory food, and tells us how flavor technology has skyrocketed in a time where natural foods have never been more bland. We'll taste apricot preserves, and we’ll speak with food writer Adam Gopnik. Then we’ll head into the test kitchen to uncover the secrets behind making the Ultimate Banana 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, May 22, 2015

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. Originally aired March 27-April 3, 2014. Available for rerun May 21-28, 2015.

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415: The Man Who Mistook Oysters for Chocolate: Exploring The Rare Medical Condition of Synesthesia

Friday, May 15, 2015

What if the London Underground tasted like soft-boiled eggs? That's true for James Wannerton, who tells us this week about Synesthesia, a neural condition he suffers from that associates flavors with words, places, people, and even ideas. We'll find out 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 the best way to grill pork chops. And of course, we'll be taking your calls to answer all of your cooking questions.

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414: Sorting It Out: How Four British Mates Founded SORTED, YouTube’s Hottest Cooking Channel

Friday, May 08, 2015

Sorted Food is YouTube’s top cooking channel with over one million subscribers, a fridge cam, and a recipe for rainbow pancakes. What’s the secret to their success? This week, we speak to two of Sorted’s co-founders, Jamie Spafford and Mike Huttlestone, to find out. We’ll taste Brie cheese, and we’ll speak with food writer Adam Gopnik. Then we’ll head into the test kitchen to learn how to make easier French Fries at home. And of course, we’ll be taking your calls to answer all of your cooking questions.

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401R: Dan Jurafsky: The Language of Food

Friday, May 01, 2015

This week, we investigate the language of food with linguist Dan Jurafsky. From voluptuous to sinful, the words we choose tell a great deal about the food, the restaurant, or the history of the recipe. We’ll be tasting grapefruit juice, and we’ll learn the difference between Burgundy and Bordeaux with expert Stephen Meuse. Then we’ll head into the test kitchen to learn how to make the best chicken stew. And of course, we’ll be taking your calls to answer all of your cooking questions. Originally aired January 1-8, 2015. Available for rerun April 30-May 7, 2015.

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401R: Dan Jurafsky: The Language of Food

Friday, May 01, 2015

This week, we investigate the language of food with linguist Dan Jurafsky. From voluptuous to sinful, the words we choose tell a great deal about the food, the restaurant, or the history of the recipe. We’ll be tasting grapefruit juice, and we’ll learn the difference between Burgundy and Bordeaux with expert Stephen Meuse. Then we’ll head into the test kitchen to learn how to make the best chicken stew. And of course, we’ll be taking your calls to answer all of your cooking questions. Originally aired January 1-8, 2015. Available for rerun April 30-May 7, 2015.

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413: Cooking Lesson: The Secrets of Cooking Brilliant Chinese Food at Home with Fuchsia Dunlop

Friday, April 24, 2015

Real Chinese home cooking is a far cry from the oily takeout food that Americans have come to know. This week, Fuchsia Dunlop, Sichuan cooking expert and author of Every Grain of Rice: Simple Chinese Home Cooking, shows us how to make a healthy, exotic meal in just 15 minutes. We’ll find out 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 a better way to poach salmon. And of course, we’ll be taking your calls to answer all of your cooking questions.

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412: Pig Tales: A True Story of Smart Pigs, Dumb Farmers and The American Pork Industry

Friday, April 17, 2015

Pigs are smart enough to play computer games and regulate a thermostat, yet they are raised in the worst possible conditions by the pork industry. To get both sides of the story, we chat with Barry Estabrook, author of Pig Tales: An Omnivore’s Quest for Sustainable Meat. We’ll taste brown rice, and we’ll speak with food writer Adam Gopnik. Then we’ll head into the test kitchen to learn how to make better Rice Pilaf. And of course, we’ll be taking your calls to answer all of your cooking questions.

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334R: An Insider's Tour of Julia Child's Kitchen

Friday, April 10, 2015

This week, we investigate why Julia Child’s kitchen is one of the top tourist attractions in Washington, DC. We also chat with Jean-Jacques Paimblanc, who cooked many dinners in that humble space. We’ll be tasting salted butter, and we’ll speak with food writer Adam Gopnik. Then we’ll head into the test kitchen to learn how to make the best Skillet Roast Chicken and Potatoes. And of course, we’ll be taking your calls to answer all of your cooking questions. www.americastestkitchen.com/radio

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411: One-Way Trip to Mars, Part Two

Friday, April 03, 2015

Last week, we spoke to Mars One finalist Chris Patil about why he wants to be part of the first human settlement on the red planet. But how would the astronauts melt ice for water, grow enough food to sustain life, or deal with the crucial issue of spare parts? In part two of our series, we interview three MIT scientists who have done a feasibility study of the Mars One project to determine the risks of sending astronauts like Chris to Mars. Gadget Guru Lisa McManus reviews electric juicers, and we’ll be tasting wine with expert Stephen Meuse. Then we’ll head into the test kitchen to learn how to make perfect scrambled eggs every time. And of course, we’ll be taking your calls to answer all of your cooking questions.

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410: One-Way Trip to Mars

Friday, March 27, 2015

Would you like to go to space? Could you face the challenge of leaving your loved ones forever, to spend the rest of your days on an unknown planet? Today, we explore part one of our series, One-Way Trip to Mars, by talking to Chris Patil, a Boston-based biologist and scientific writer, about why he wants to go to Mars. We’ll find out what’s hot and what’s not in the world of kitchen gadgets, and we’ll speak with food writer Adam Gopnik about what food might be like for the first inhabitants of Mars. Then we’ll head into the test kitchen to learn how to make the best chocolate chip cookies. And of course, we’ll be taking your calls to answer all of your cooking questions. www.americastestkitchen.com/radio

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409: The Dead Pit: The True, Shocking Story of The U.S. Meat Animal Research Center

Friday, March 20, 2015

This week, we speak to New York Times reporter Michael Moss about the Dead Pit, a USDA livestock research facility in Nebraska that has caused the deaths of thousands of animals in the name of higher profits. We’ll taste vegetable broth, and we’ll discover Italian white wines with expert Stephen Meuse. Then we’ll head into the test kitchen to learn the secrets to almost hands-free risotto. And of course, we’ll be taking your calls to answer all of your cooking questions.

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329R: Mario Batali Speaks! Up Close and Personal with a Celebrity Chef

Friday, March 13, 2015

This week, we interview chef extraordinaire Mario Batali, who owns 20 restaurants around the world. We’ll put kitchen towels through their paces with gadget guru Lisa McManus, and we’ll taste cold weather beers with expert Lauren Clark. Then we’ll head into the test kitchen to learn how to make whole-wheat blueberry muffins. And of course, we’ll be taking your calls to answer all of your cooking questions. www.americastestkitchen.com/radio Originally aired October 9-16, 2014. Available for rerun March 12-19, 2015.

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408: Do Celebrity Diets Really Work? From Marilyn Monroe to Beyoncé

Friday, March 06, 2015

Is Beyoncé's diet really more effective than Taylor Swift’s? This week, we speak with Rebecca Harrington, author of I’ll Have What She’s Having: My Adventures in Celebrity Dieting, who tried scores of celebrity diets to find out what works, what doesn’t, and just how crazy some of our celebrities are. We’ll find out what’s hot and what’s not in the world of kitchen gadgets, and we’ll speak with food writer Adam Gopnik about rediscovering the art of stir-frying. Then we’ll head into the test kitchen to learn how to make a favorite weeknight recipe for French Chicken in a Pot. And of course, we’ll be taking your calls to answer all of your cooking questions. www.americastestkitchen.com/radio

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407: How to Cook A Puffin: The New Cooking of Iceland

Friday, February 27, 2015

Sea bird eggs, tea-poached skate, and smoked puffin are just a few of the menu items at Dill Restaurant in Reykjavik. This week, we travel to Iceland with Jody Eddy, the co-author of North: The New Nordic Cuisine of Iceland to learn about this fascinating cuisine. We’ll be tasting sharp cheddar, and we’ll decode wine descriptions with expert Stephen Meuse. Then we’ll head into the test kitchen to learn the secrets to long-lasting vinaigrette. And of course, we’ll be taking your calls to answer all of your cooking questions. www.americastestkitchen.com/radio

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