315: Secrets of Chinese Home Cooking

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This time on America’s Test Kitchen, we speak to Fuchsia Dunlop, the first Westerner to train at the Sichuan Institute of Higher Cuisine in Sichuan, China, and the author of several books on Chinese cookery, including Every Grain of Rice: Simple Chinese Home Cooking. 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 the psychology behind food fads. Then we’ll head into the test kitchen to learn how to make Sweet and Tangy Barbecued Chicken. And of course, we’ll be taking your calls to answer all of your cooking questions.