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America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three-dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe.
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America's Test Kitchen Radio is taking a hiatus, but you can still catch us every week through our collaboration with the Splendid Table. Bridget Lancaster presents episode 624 of the Splendid Table, in which Lynne Rossetto Kasper shares her retirement announcement with The Splendid Table listeners and welcomes new show host Francis Lam. Tucker Shaw from America's Test Kitchen shares his team's tips for keeping your sink, sponges and refrigerator safe and sanitary. Writer Lisa Napoli investigates Ray and Joan Kroc, the power couple behind the beginning of the McDonald's empire. Daniel Klein and Mirra Fine take their wonderful online food show The Perennial Plate to Ireland, where they learn about turf-smoked salmon and find themselves in unique situations with chef Katie Sanderson. Plus, YouTube sensation Hannah Hart on how she unexpectedly created a online community with My Drunk Kitchen.
This week from the test kitchen: Host Bridget Lancaster talks with Spanish-American chef José Andrés about his Christmas traditions and why vegetables are sexy. Plus, Dorie Greenspan explains her cookie obsession to Cook’s Country’s Tucker Shaw. Chef Alon Shaya shares a Creole Hanukkah dinner. And an interview with a salt-making monk, Father Andrew Bushell. We’ll have dinner with some Syrian refugees in Massachusetts. And we’ll take your calls with America’s Test Kitchen’s Jack Bishop.
This week from the test kitchen: Host Bridget Lancaster talks with Mario Batali about the supremacy of American cuisine, the goals of Eataly, and his Christmas traditions. Listeners share their Holiday stories. Jack Bishop gives us his five top cooking lessons from 2016. Plus, Mexican chef Gabriela Cámara talks fish, tacos and restaurant staffing in San Francisco. Tropical Ghana’s Charles Cann shares his love of jollof rice. We’ll talk latkes at Mamaleh’s Delicatessen in Cambridge, Massachusetts. And Bridget and Jack Bishop take your calls.
Recipe: Jollof Rice
Is sound the forgotten flavor sense? This week we speak with Charles Spence, professor of Experimental Psychology at Oxford University, about the sounds of crunch, crackle, creamy, carbonated, and crisp, and how they alter the flavors of our favorite foods. We'll test water bottles, and speak with food writer Adam Gopnik about a viral dish that has taken over the Internet. Then we'll head into the test kitchen and learn how to make the perfect Chicken Baked in Foil with Sweet Potato and Radish. And of course, we’ll be taking your calls to answer all of your cooking questions.
This week from the test kitchen: host Bridget Lancaster speaks with James Beard winner Marcus Samuelsson on the food and culture of Harlem, his Swedish Christmas traditions and his love of pig ears. Cook’s Country’s Tucker Shaw looks at the long history of Chinese-American restaurants and Bridget talks dumplings and sweets with chef and baker Joanne Chang and her mom, Sue Chang. Plus, we’ll also take a boat to the middle of Barnstable Harbor, in Massachusetts, to visit an oyster farm with food writer Rowan Jacobsen - and we’ll take your calls with Jack Bishop.
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
This week from the test kitchen, host Bridget Lancaster speaks to Top Chef-winner Kristen Kish. She tells us about her love of the green bean casserole and why it's important for more women to work in professional kitchens. We'll hear about a Thanksgiving tradition that helps firefighters who have to work on the holiday. And, what are some new ways to prep your bird for the Thanksgiving table? We'll dive into the history of some of the best-known Thanksgiving products, and talk about what the holiday meant to a divided country during the Civil War. Plus, we profile a restaurant that offers a new spin on colonial New England food—and we'll take your calls.
Featured Recipes
Koji Turkey
Cranberry Walnut Relish
This week from the test kitchen, host Bridget Lancaster speaks to James Beard Award-winning chef Dan Barber, who co-owns of Blue Hill at Stone Barns in Westchester County, New York. He's thinking about how sustainable and delicious the Thanksgiving of the future could be. We'll hear your Thanksgiving horror stories. And, Tina Antollini, host of the podcast Gravy, tells us how the Lumbee Indians of North Carolina celebrate Thanksgiving today. America's Test Kitchen's Jack Bishop also reviews Thanksgiving rookie mistakes and takes your calls. Plus, cookbook author Andrea Nguyen talks about her family's complicated relationship with Brussels sprouts.
Is gluten responsible for leaky gut, inflammation, and brain disease? Or is the call for everyone to eat a gluten-free diet nothing more than the latest food scare? This week we talk to two experts, one on each side of the debate, to find out the truth about gluten in the modern diet. Gadget Guru Lisa McManus reviews laundry stain removers, and we’ll taste wine with expert Stephen Meuse. Then we’ll head into the test kitchen to uncover the secrets to making the best smoky potato salad. And of course, we’ll be taking your calls to answer all of your cooking questions.
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.
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
This week from the Test Kitchen, we speak with Victoria Price, daughter of Vincent Price. With his distinctive voice and his formidable appearance, many people remember Vincent from his roles in a number of horror films, but did you know he was a foodie? We’ll taste sauerkraut, and we’ll learn 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 Ground Beef Chili. And of course, we’ll be taking your calls to answer all of your cooking questions.
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.
This week from the Test Kitchen, we discuss tipping. Is it an archaic system that needs to go, or is there merit to it? We’ll taste maple syrup, and we’ll learn 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 100 Percent Whole Wheat Pancakes. And of course, we’ll be taking your calls to answer all of your cooking questions.
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. Originally aired March 19-26, 2015. Available for rerun September 22-28, 2016.
This week from the Test Kitchen, we discover the world of the Brothers Grimm and their connection to food. There is a preoccupation with food in their fairy tales, from the poisoned apple in "Snow White" and the gingerbread house in "Hansel and Gretel" to the cake and wine being brought to Granny in "Little Red Cape". We’ll taste wine with wine expert Stephen Meuse and we'll speak with food writer Adam Gopnik. Then we’ll head into the Test Kitchen to learn the best way to make chocolate chip cookies. And of course, we’ll be taking your calls to answer all of your cooking questions.
This week from the Test Kitchen, we speak with Benjamin Wallace, author of The Billionaire’s Vinegar about the most expensive bottle of wine ever sold—a 1787 bottle of Château Lafite Bordeaux supposedly owned by Thomas Jefferson. It went for $156,000 at auction to a member of the Forbes family. We’ll taste olive oil, 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 Penne with Red Pepper Pesto. And of course, we’ll be taking your calls to answer all of your cooking questions.
This week, we talk to the man who some would say has the most coveted job in the food industry: New York Times restaurant critic Pete Wells. 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 how Yotam Ottolenghi is changing our most basic ideas about cooking and eating. Then we’ll head into the test kitchen to learn how to make the best slow-roasted bone-in pork rib roast. And of course, we’ll be taking your calls to answer all of your cooking questions. Originally aired November 6-13, 2014. Available for rerun September 1-7, 2016
This week from the Test Kitchen, we speak to Louise Foxcroft, the author of Calories & Corsets, which exposes the myths and anxieties that drive today's multi-billion dollar dieting industry. We’ll taste wine with wine expert Stephen Meuse and we'll speak with food writer Adam Gopnik. Then we’ll head into the Test Kitchen to learn the best way to make Grilled Onions. And of course, we’ll be taking your calls to answer all of your cooking questions.
This week from the Test Kitchen, we speak to Sean Sherman, a Minneapolis-based Native American chef. He is reclaiming the food traditions of his ancestors in hopes of reconnecting to his past as well as creating a healthier community—by reintroducing indigenous food to its people. We’ll taste wine with wine expert Stephen Meuse 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 Grilled Pizza. And of course, we’ll be taking your calls to answer all of your cooking questions.
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