Episodit
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How did a Cold War-era American food aid program help ignite the rise of the modern Asian pastry and lead to the creation of milkbread? Clarissa Wei reports.
Learn how to make Shokupan or Japanese White Bread at home with our tested recipe.
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What does it mean to impart the "taste of space" into our ice creams, juices, cheeses and even fruit? Reporter Julie Carli dives into the history of foods that have both been made for and inspired by outer space.
Make your own Ice Cream at home, using one of our recommended Ice Cream Makers.
Get a 14-day free trial for an America’s Test Kitchen digital subscription here.
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Puuttuva jakso?
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What if we told you that one of the earliest third places—spots outside of the home and workplace where people can convene and commune with others; often over food—was a tea room? Reporter Lindsey Polevoy traces the history of one such third place run by Polish immigrant, Eve Adams.
Bring the fanciness of the tea room home with our recipe for Tea-Infused Crème Brûlée.
Get a 14-day free trial for an America’s Test Kitchen digital subscription here.
Special thanks to the following ATK Staff for their lending their voice acting skills to this episode:
Charlotte ErrityEric Haessler Elizabeth KaufmanAngelica QuintanillaKaren TranIan WatsonSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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As we kick off a new season of Proof, we dig into the psychology and science behind our fascination with food shapes. From popcorn to square watermelons, you'll learn that there's a reason behind the choices we make when it comes to what our food looks like. Eliza Rothstein reports.
Try making your own sweet and salty popcorn at home, with our recipe for Spicy Caramel Popcorn.
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What's the story story behind those square watermelons? What does rattlesnake taste like? And how do you create the taste of space? Find out as we kick off a new season of Proof next week!
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This week on the podcast, we bring you the fourth and final episode of our miniseries where we reveal the backstories behind four iconic recipes from America's Test Kitchen's TV show, which is celebrating its 25th season on air.
We saved the sweetest for last. Episode 4 follows one test cook's dogged pursuit for the perfect, chewy brownie recipe.
Looking for more recipes that changed the way America cooks? Check out our 25th Anniversary Cookbook.
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This week on the podcast, we bring you the third episode of our miniseries where we reveal the backstories behind four iconic recipes from America's Test Kitchen's TV show, which is celebrating its 25th season on air.
Episode 3 investigates why what kitchen equipment you use can be just as important as the recipe itself. Exhibit A: Gadget expert Lisa McManus' review of woks, and Exhibit B: Veteran Test Cook Lan Lam's recipe for Cumin Stir-Fried Beef.
Looking for more recipes that changed the way America cooks? Check out our 25th Anniversary Cookbook.
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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This week on the podcast, we bring you the second episode of our miniseries where we reveal the backstories behind four iconic recipes from America's Test Kitchen's TV show, which is celebrating its 25th season on air.
Episode 2 dives into a recipe so simple, it needed science to perfect. You may never see this breakfast staple the same way, ever again.
Looking for more recipes that changed the way America cooks? Check out our 25th Anniversary Cookbook.
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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This week on the podcast, we bring you the first episode of our miniseries where we reveal the backstories behind four iconic recipes from America's Test Kitchen's TV show, which is celebrating its 25th season on air.
Episode 1 gives new meaning to a motto we live by: We make the mistakes in the kitchen so you don't have to. Listen to find out how a mistake gave birth to this tried-and-true weeknight recipe.
Looking for more recipes that changed the way America cooks? Check out our 25th Anniversary Cookbook.
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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For the next couple of weeks on our podcast, Proof from America’s Test Kitchen, we’ll bring you the back stories behind some of our most iconic recipes from the last 25 years. Hosted by longtime ATK cast member Jack Bishop.
Discover the 500 Recipes that Changed the Way America Cooks in our 25th Anniversary Cookbook.
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In a matter of months, Kelli Nevarez went from first-grade music teacher to pitmaster of the Texas Monthly Top 50 barbecue joint La Vaca Barbecue. Reporter Eliza Rothstein shares the story of how Nevarez is reshaping the future of barbecue.
Craving more barbecue tips? Join our grilling expert, Morgan Bolling, as she takes a deep dive into smoke rings.
This podcast miniseries is an audio companion to a forthcoming book from America's Test Kitchen called When Southern Women Cook: History, Lore, and 300 Recipes from Every Corner of the American South. You can preorder the book where books are sold:
IndieBoundAmerica's Test Kitchen StoreAmazonSpecial thanks to our intern Jonny Leonidas who helped make this series a success.
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Transporting a Southern tradition to the North might seem like a tall order, but Cook's Country grilling expert Morgan Bolling knows just how to do it with her annual whole hog roast. Producer Alex Curran-Cardarelli shares the history of whole-hog roasts and Morgan's own story of growth and resilience.
Try a taste of Morgan's home state with her recipe for North Carolina Barbecue Pork.
This podcast miniseries is an audio companion to a forthcoming book from America's Test Kitchen called When Southern Women Cook: History, Lore, and 300 Recipes from Every Corner of the American South. You can preorder the book where books are sold:
IndieBoundAmerica's Test Kitchen StoreAmazonSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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Ninfa Laurenzo, or Mama Ninfa as many called her, was a trailblazer and an icon in the city of Houston, Texas. She helped introduce a Tex-Mex classic to the United States with her business savvy, food knowledge, and understanding of people. In this episode, we learn about the life that made Ninfa Laurenzo into the legend she's known as today. Reported by Eliza Rothstein.
Make your own Tacos al Carbon with our tried and tested recipe.
This podcast miniseries is an audio companion to a forthcoming book from America's Test Kitchen called When Southern Women Cook: History, Lore, and 300 Recipes from Every Corner of the American South. You can preorder the book where books are sold:
IndieBoundAmerica's Test Kitchen StoreAmazonSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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In a world where barbecuing is considered "dude food" and men's work, Helen Turner is an institution. She's steadily nurtured her style of Tennessee barbecue the traditional way; by using only smoke to flavor her meats over a fire pit. But this style of barbecue is back-breaking work, and Helen may consider retiring. But is she ready to let go? And who would she pass Helen's Bar BQ down to? Find out on the first episode of our miniseries: When Southern Women Cook: The Barbecue Trailblazers. This episode was reported by Maya Kroth.
This podcast miniseries is an audio companion to a forthcoming book from America's Test Kitchen called When Southern Women Cook: History, Lore, and 300 Recipes from Every Corner of the American South. You can preorder the book where books are sold:
IndieBoundAmerica’s Test Kitchen StoreAmazonSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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For far too long, the art of barbecue and grilling have been considered “men’s work.” But women were cooking with fire since the earliest days of American history, too. In our next miniseries on Proof, hosted by Cook's Country magazine's Toni Tipton-Martin and Morgan Bolling, we profile four women who have been stoking embers and bringing the heat to Southern cuisine. The first episode drops Thursday, August 1!
This series is also an audio companion to a forthcoming book from America’s Test Kitchen called Women Southern Women Cook: History, Lore, and 300 Recipes from Every Corner of the American South. You can preorder the book where books are sold:
IndieBoundAmazonAmerica’s Test Kitchen StoreSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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The cocktail emerges from the dark ages and enters the modern era. In this episode: We meet more innovative mixologists pushing the bounds of what a cocktail can be. And we'll explore the latest installment in the cocktail's long evolution: the zero proof movement.
What should you be looking for when buying non-alcoholic beverages and cocktails? Check out our review of Non-Alcoholic Spirits and Cocktails.
Further Reading:
"After DUI, she quit drinking and opened a bar" by Alexa Juliana Ard, Washington Post
"AN INTERVIEW WITH AQXYL STORMS, OWNER OF MINUS MOONSHINE" by Sam Bail, Third Place Bar blog
A Proper Drink by Robert Simonson
The Oxford Companion to Spirits & Cocktails (Edited by David Wondrich & Noah Rothbaum)
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The 1950s to the 1990s are often dubbed as the cocktail's Dark Ages where drinks like Long Island Iced Teas and Midori Sours reined supreme. The drinks from this time are often reviled or ridiculed, but they made important contributions to cocktail history, too. In this episode: How TGI Fridays, Madonna, and the Cosmopolitan helped define this era of the American cocktail.
Further Reading:
A Proper Drink by Robert Simonson
"1970s Ockctails & Disco Drinks" Difford's Guide
"History of the Nightclub" American Nightlife Association
"How TGI Fridays Has Influenced Modern Craft Cocktail Culture" in The Thrillist by Kevin Alexander
Spirits, Sugar, Water, Bitters by Derek Brown with Robert Yule
Straight Up or on the Rocks: The story of the American cocktail by William Grimes
"TGI Fridays Was Once The Hottest Bar In America—What Happened?" in Delish by Hannah Selinger
"The Legacy of Joe Baum" in Edible Manhattan by Nancy Matsumoto
The Oxford Companion to Spirits & Cocktails (Edited by David Wondrich & Noah Rothbaum)
"The Soviet Union Paid Pepsi With Vodka and Warships in Decades-Long Barter" in Vinepair by Ashlie Hughes (Illustrated by Gerry Selian)
"This is the Story of the Rainbow Room" in Punch by Joshua David Stein
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Was Prohibition really the Gilded Age utopia that it's made out to be? In this episode: Cocktail innovation happening in unlikely places under unlikely circumstances. We feature the Bees Knees and the Bloody Mary.
Further Reading:
A Spiritous Journey by Jared Brown and Anistatia Miller
"A Study of the Great Immoralities: Saloons in Chicago Before WWI" Ohio State University
"Bootleggers and Bathtub Gin" The Mob Museum
Lost Recipes of Prohibition: Notes From a Bootlegger's Manual by Matthew Rowley
Prohibition's Greatest Myths: The Distilled Truth About America's Anti-Alcohol Crusade, Edited by Michael Lewis & Richard F. Hamm
Smashing the Liquor Machine: A Global History of Prohibition by Mark Lawrence Schrad
"The Dangers of Common Ownership in an Uncommon Industry" by Jessica Starns Attorney At Law, LLC
"The FBI and the American Gangster, 1924-1938" The Federal Bureau of Investigation
"The Man in the Green Hat" The United States Senate
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How did the Industrial Revolution, immigration--and maybe Winston Churchill's mother--give rise to the Golden Age of cocktails in America? We explore the story of the Martini, the Manhattan, and the Daiquiri.
Make yourself a cool Gin Martini with our customizable recipe.
Further Reading:
A Spirituous Journey: A History of Drink by Jared Brown and Anistatia Miller
Difford's Guide for Discerning Drinkers
Imbibe! by David Wondrich
Rise of Industrial America, 1876 to 1900, Library of Congress
SANTA CLARA UNIVERSITY DIGITAL EXHIBITS
Spirits, Sugar, Water,Bitters: How the Cocktail Conquered the World by Derek Brown with Robert Yule
"The First American Hotels," JSTOR by Livia Gershon
The Manhattan: The Story of the First Modern Cocktail with Recipes by Philip Greene
The New Craft of the Cocktail by Dale DeGroff
The Oxford Companion to Spirits & Cocktails edited by David Wondrich & Noah Rothbaum
"This influential Cuban bartender wants to preserve the elegant tradition of the island’s cantineros" Washington Post by M. Carrie Allan
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The Cricket World Cup started this week, and fans in New York are celebrating the wickets, the fast bowlers, and biryani. How did the rice dish become the meal of the match? Journalist Kunwar Khuldune Shahid reports. (100 Proof will be back on June 20.)
Make Biryani at home with our tested recipe.
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- Näytä enemmän
