Streams

 

Recipes

America's Test Kitchen Radio

238R: The Most Dangerous Fungi: Inside the World of Mushroom Hunters

Friday, August 29, 2014

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. www.americastestkitchen.com/radio

Comment

The Leonard Lopate Show

Recipe: Melissa Clark's Upside Down Polenta Plum Cake

Tuesday, August 26, 2014

A moist cake to make with the plums that are in season this summer.

Comments [1]

America's Test Kitchen Radio

324: The New Food Journalism: New Orleans Post Katrina

Friday, August 22, 2014

This week, we chat with Brett Anderson, the restaurant critic for The Times-Picayune in New Orleans. In the wake of Katrina, Brett had to turn to a whole new style of food journalism—a mix of food, politics, and cultural rebirth. We’ll find out what’s hot and what’s not in the world of kitchen gadgets, and we’ll investigate more top wine trends with expert Stephen Meuse. Then we’ll head into the test kitchen to learn how to make grilled shrimp burgers. And of course, we’ll be taking your calls to answer all of your cooking questions.

Comment

The Leonard Lopate Show

Recipe: Mark and Talia Kurlansky's Haitian Blanc Manger Mamiche

Monday, August 18, 2014

An old French recipe adopted by wealthy Haitians nationwide.

Comments [1]

The Leonard Lopate Show

Recipe: Mark and Talia Kurlansky Haitian Griyo de Porc

Monday, August 18, 2014

Pork used to be the most common meat in Haiti. This recipe is adapted from the traditional one that calls for "Creole pig."

Comment

The Leonard Lopate Show

Recipe: Mark and Talia Kurlansky's Haitian Grilled Octopus

Monday, August 18, 2014

Talia's tips for this recipe: This octopus dish was thoroughly delicious. However, for it to be edible you have to make the octopus tender. You simply boil a pot of hot water and place the octopus inside, then you take the octopus out, cool it, poke it, and see if it’s tender enough to stick a fork through its body. The routine goes like this: boil then cool, boil then cool.

Comment

America's Test Kitchen Radio

323: Eating White Dirt: Investigating The World's Strangest Food Obsession

Friday, August 15, 2014

This week, we investigate the world’s strangest food obsession: eating white dirt. We talk to Adam Forrester whose documentary “Eat White Dirt” will be released this fall. We’ll be tasting frozen yogurt, and we’ll speak with food writer Adam Gopnik about his philosophy on cherry pie. Then we’ll head into the test kitchen to learn how to make the best Strawberry Mousse with lots of berry flavor. And of course, we’ll be taking your calls to answer all of your cooking questions.

Comment

The Leonard Lopate Show

Recipe: Rozanne Gold's Green Corn

Tuesday, August 12, 2014

Fresh summer corn with basil and lime.

Comment

The Leonard Lopate Show

Recipe: Rozanne Gold's Pan-seared Salmon, Creamy Zucchini Sauce

Tuesday, August 12, 2014

The simplest salmon recipe, with zucchini flowers.

Comments [1]

America's Test Kitchen Radio

236R: Up Close and Personal with Lidia Bastianich

Friday, August 08, 2014

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.

Comment

Chermoula: From North Africa To The White House To Your Table

Friday, August 08, 2014

Guests at the U.S.-Africa Summit were served beef with a Moroccan spice blend. We asked food mavens Marcus Samuelsson and Paula Wolfert to share their recipes. So now you can dine like a diplomat!

Comment

All Things Considered

The Tale Of The Bavarian Plum Tart Redux

Wednesday, August 06, 2014

Early August is a good time for Damson plums, and a better time for an encore about the Zwetschgendatschi. Vermont pastry chef Gesine Bullock-Prado says the plum tart reminds her of her late mother.

Comment

America's Test Kitchen Radio

322: What Has Your Food Been Eating? The Secret World of Modern Agriculture

Friday, August 01, 2014

What has your food been eating? This time on America’s Test Kitchen, we talk to Laurent Adamowicz, an entrepreneur and food industry veteran. He is the founder and CEO of Bon’App, a mobile application to promote healthy eating and he recently gave a Ted Talk on healthy eating titled, “What has your food been eating?” We’ll find out all about charcoal grills from gadget guru Lisa McManus, and we’ll taste wine with expert Stephen Meuse. Then we’ll head into the test kitchen to learn how to make the best grilled burgers. And of course, we’ll be taking your calls to answer all of your cooking questions.

Comment

You'll Be Maaaaaaaad About Goat If You Follow This Chef's Recipe

Sunday, July 27, 2014

Goat — it's the other red meat! And it's easy to mess up. Kenyan-born Kevin Onyona reveals the secrets to a tender yet hearty stew: You've got to break down that meat, and you've got to give it love.

Comment

America's Test Kitchen Radio

310R: Junk Food Engineering: Why Food Companies Weaponize Sugar, Salt and Fat

Friday, July 25, 2014

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.

Comment

Morning Edition

With Help From America's Test Kitchen, Why Buy When You Can DIY?

Thursday, July 24, 2014

Morning Edition host Renee Montagne talks to America's Test Kitchen's Chris Kimball about foods that are easier than you'd guess to make at home. Fresh Nutella or kale chips, anyone?

Comments [1]

All Things Considered

A Spicy Take On An Old Standby: This Ketchup's Ripe For Return

Tuesday, July 22, 2014

When life gives you tomatoes, make ketchup. With those fruits of the vine in season, All Things Considered reaches into the archives for a tomato ketchup recipe.

Comment

America's Test Kitchen Radio

321: Mean Streets: Rags to Riches with Boston's Top Chef Barbara Lynch

Friday, July 18, 2014

This week, Boston’s own Barbara Lynch tells her story to America’s Test Kitchen—how she stole an MBTA bus at age 13, how she opened her first restaurant when she still owed the IRS $75,000, why she boxes for exercise, and what she said to the man who refused to believe that he had been served a duck. We’ll find out which seven kitchen gadgets you shouldn’t live without, and we’ll speak with food writer Adam Gopnik about the sudden popularity of juice bars. Then we’ll head into the test kitchen to learn how to make grilled pork tenderloin steaks. And of course, we’ll be taking your calls to answer all of your cooking questions.

Comment