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Recipes

A Balanced Diet For World Food Day: Bugs, Groundnuts And Grains

Thursday, October 16, 2014

Termites and mung beans are among the ingredients that can bring better nutrition to the 800 million undernourished people in the lower-income world.

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America's Test Kitchen Radio

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

Friday, October 10, 2014

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

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All Things Considered

Found Recipe: Cast Iron Roasted Half Chicken

Thursday, October 09, 2014

From the Found Recipe files, a dish that's also a delicious workout for your biceps: Cast Iron Roasted Half Chicken. Montana restaurateur Jay Bentley explains why it's a favorite of his.

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America's Test Kitchen Radio

328: Rhubarb and Marilyn Monroe: Life on A Small Michigan Farm

Friday, October 03, 2014

This week, we speak with Kathleen Flinn, author of Burnt Toast Makes You Sing Good: A Memoir of Food and Love from an American Midwest Family, about food, farming, and childhood. We’ll be tasting corn tortillas, and we’ll discover five “can-do” wines that can handle almost any situation with expert Stephen Meuse. Then we’ll head into the test kitchen to learn how to make shredded beef tacos. And of course, we’ll be taking your calls to answer all of your cooking questions. www.americastestkitchen.com/radio

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America's Test Kitchen Radio

317R: A New Theory of Evolution: Cooking Made Us Human!

Friday, September 26, 2014

This time on America’s Test Kitchen, we speak to Harvard professor Richard Wrangham about his latest book, Catching Fire: How Cooking Made Us Human, to find out how cooking makes all the difference between humans and primates. We’ll be tasting Swiss cheese, and we’ll speak with food writer Adam Gopnik. Then we’ll head into the test kitchen to learn how to make Juicy Pub-Style Burgers. And of course, we’ll be taking your calls to answer all of your cooking questions. www.americastestkitchen.com/radio

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The Leonard Lopate Show

Recipe: America's Test Kitchen's Skillet Apple Crisp

Friday, September 26, 2014

This is the perfect dessert for apple-picking season. ATK recommends Golden Delicious apples in this recipe, but Honeycrisp or Braeburn apples also work well.

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The Leonard Lopate Show

Recipe: America's Test Kitchen's Pumpkin Bread

Friday, September 26, 2014

Pumpkin bread made with cream cheese and buttermilk.

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The Leonard Lopate Show

Recipe: America's Test Kitchen's Oven-Baked Buffalo Wings

Friday, September 26, 2014

For this barroom classic, ATK set out to ditch the deep fryer but still turn out wings that wouldn’t disappoint.

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The Takeaway

Not Your Bubbe's Cooking: Rethinking Rosh Hashanah Recipes

Thursday, September 25, 2014

Tonight, millions of families will gather around tables for the second night of Rosh Hashanah. It may be a centuries-old celebration, but we're looking for some new recipes to try.

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The Brian Lehrer Show

You Can Never Have Too Many Apples…

Thursday, September 25, 2014

An author's new book brings you deeper into apple orchards than ever before, we'll talk about where to get them, recipe tips and how he became an "apple-stalker."

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The Gefilte Fish Line: A Sweet And Salty History Of Jewish Identity

Wednesday, September 24, 2014

Gefilte fish can be a hard sell even in its standard savory form. But some European Jews like it sweet, a preference that, surprisingly, overlaps exactly with a geographic and linguistic divide.

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Rosh Hashana's Sacred Bread Offers Meaning In Many Shapes And Sizes

Tuesday, September 23, 2014

Making challah for the Jewish New Year lets the baker take a moment to reflect on life's blessings. The bread can be shaped into the traditional round, or a lion or bird to echo Bible verses.

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America's Test Kitchen Radio

327: New York Times Wine Critic Eric Asimov: Wine for The Rest of Us

Friday, September 19, 2014

This week, we chat with Eric Asimov, The New York Times chief wine critic and author of How to Love Wine: A Memoir and Manifesto. We’ll be tasting brown mustard, and we’ll speak with food writer Adam Gopnik. Then we’ll head into the test kitchen to learn how to make perfect poached chicken breasts. And of course, we’ll be taking your calls to answer all of your cooking questions. www.americastestkitchen.com/radio

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All Things Considered

Keeping Heirloom Apples Alive Is 'Like A Chain Letter' Over Many Centuries

Friday, September 19, 2014

Scott Farm in Vermont grows 100 apple varieties, some of them dating back to the 1700s. These apples may not look as pretty as the Red Delicious, but what they lack in looks they make up for in taste.

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The Leonard Lopate Show

Recipe: Ample Hills Creamery's "Barclays Gridlock"

Friday, September 19, 2014

If you're stuck in traffic, you may as well be eating homemade ice cream.

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The Leonard Lopate Show

Recipe: Ample Hills Creamery's "The Munchies"

Friday, September 19, 2014

The perfect ice cream for a late night freezer raid. 

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All Things Considered

The Secret To This Melt-In-Your-Mouth Pork Is In The (Soy) Sauce

Thursday, September 18, 2014

Although it's a common Chinese dish, hongshao rou (red-braised pork) can be tricky to master. The key is to use two different types of soy sauce — light and dark.

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America's Test Kitchen Radio

326: Food Futurism: WikiPearls, oPhones, and Le Whif

Friday, September 12, 2014

Can we create breathable food? Are edible water bottles the environmental cure of the future? This week, we speak to David Edwards, a Harvard professor and chief innovator at Le Laboratoire in Paris, where he works to develop a symbiosis between art and science. His new restaurant, Cafe Artscience, will open in Cambridge in October of 2014. We’ll find out all about liquid dish soaps from gadget guru Lisa McManus, and our wine expert Stephen Meuse teaches us what we can learn from a glass of sauvignon blanc. Then we’ll head into the test kitchen to learn how to make perfect zucchini bread. And of course, we’ll be taking your calls to answer all of your cooking questions. www.americastestkitchen.com/radio

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America's Test Kitchen Radio

325: Home Fermentation 101: Easy, Safe and Fun

Friday, September 05, 2014

This week, we explore the benefits of fermented foods with culinary author, fermentation revivalist, and DIY food activist Sandor Katz. We’ll be tasting prosciutto, and we’ll speak with food writer Adam Gopnik about a new food law in France, Fait a la Maison. Then we’ll head into the test kitchen to learn how to make an easy weeknight meal, Garlic Pasta. And of course, we’ll be taking your calls to answer all of your cooking questions. www.americastestkitchen.com/radio

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The Leonard Lopate Show

Recipe: Tama Matsuoka Wong's Fried Chicken with Za’atar

Friday, September 05, 2014

These chicken nuggets are crisp and dry, as opposed to greasy, with a subtle blend of flavors. If you want more heat, add Korean or spicy pepper powder.

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