Podcasts about Test kitchen

This week on The Leftovers, never-before-heard audio from Italian singer Matteo Bocelli! In a lightning round with host Rachel Belle, Matteo, a self-described romantic, shares which celebrity wedding he had the honor of singing at earlier this summer; sets the record straight on what bruschetta really is; and discloses the only dish his dad – famed singer Andrea Bocelli – has ever cooked for him (and why most Italians would be angry with the way he makes it). Get tickets to Food Fight x America's Test Kitchen in Seattle, November 8! Become a Cascade PBS member and support public media! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle! Sign up for Rachel’s (free!) biweekly Cascade PBS newsletter for more food musings! Follow along on Instagram! Order Rachel’s cookbook Open Sesame Support Cascade PBS: https://secure.cascadepublicmedia.org/page/133995/donate/1/See omnystudio.com/listener for privacy information.

Like any card-carrying Italian worth his focaccia, singer Matteo Bocelli says he could eat pasta for breakfast, lunch and dinner! From his home in Tuscany, Matteo tells host Rachel Belle about the super-simple, but deeply delicious, sauce recipe he’s been trying to perfect, inspired by a three-Michelin-star restaurant, and why you should always choose Italian pasta made from ancient grains. You’ve probably heard the tales: A gluten-sensitive American travels to Italy or France, and can magically stuff their face with croissants, baguettes and pasta without any negative consequences. Rachel asks Dr. Alessio Fasano, professor of nutrition and a Celiac and gluten expert and researcher at Harvard Medical School, if, and how, this is possible. Matteo just released his second album, Falling in Love, and if his name sounds familiar, it’s because his dad is Andrea Bocelli, the famous Italian singer. As mentioned in the episode: Watch Rachel Belle & Isaac Mizrahi cook together! Get tickets to Food Fight x America's Test Kitchen in Seattle November 8! Become a Cascade PBS member and support public media! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle! Sign up for Rachel’s (free!) biweekly Cascade PBS newsletter for more food musings! Follow along on Instagram! Order Rachel’s cookbook Open Sesame Support Cascade PBS: https://secure.cascadepublicmedia.org/page/133995/donate/1/See omnystudio.com/listener for privacy information.

 Today on Consuming the Craft, I welcomed Chris Reedy, Senior Director of Food, Beverage, and Natural Products Industry Training at the Natural Products Laboratory and Test Kitchen of NC BioNetwork. We dove deep into the rapidly evolving food safety landscape, particularly focusing on the Food Safety Modernization Act (FSMA) 204 and its sweeping impact on food and beverage traceability. Our conversation ranged from the intricate logistics of tracking every ingredient in a sandwich to the challenges faced by beverage producers, natural product makers, and those entering the world of CBD and THC-infused products. We didn't shy away from discussing the regulatory Wild West these days, the importance of good manufacturing practices, and what's coming down the pike for craft producers as federal scrutiny ramps up. Chris Reedy brings decades of expertise in the intersection of food, beverage, natural products, and industry training. As the mind behind NC BioNetwork's laboratory and test kitchen, he has helped countless producers, from breweries to natural supplement startups, navigate regulations, quality control, and product development. His insights stem from both a scientific and a practical industry perspective, ensuring that companies strike a balance between innovation and safety and compliance. Chris is a passionate advocate for proactive quality management and is intimately familiar with both the promise and pitfalls of rapidly expanding product categories, such as CBD, THC, and functional foods. “I hope these companies that are making these products are going to start acting  like food and beverage companies.” ~Chris Reedy Today on Consuming the Craft: ·     FSMA 204 requirements will soon compel all food supply chain businesses to maintain thorough traceability records for every ingredient, ingredient source, and lot, greatly improving speed and accuracy in foodborne illness recalls.·     Transportation and logistics—especially temperature and sanitation in refrigerated trucking, remain a huge compliance challenge and could become a pain point as regulations tighten.·     Even small producers, like sandwich makers and brewers, must adopt lot coding and traceability, associating each output with precise ingredient origins.·     THC and CBD-infused foods, beverages, and supplements are currently in regulatory limbo, with the FDA focusing initial enforcement mainly on products that pose a risk to children or appear as copycats of popular snacks.·     Many CBD and THC product makers fail basic quality assurance: lack of testing, unclear dosing on packaging, and no third-party certification, all of which can cause dangerous dosing errors.·     Field-to-shelf testing for compounds like THC in hemp products requires a DEA-registered lab, making comprehensive quality assurance both expensive and complex for startups.·     State and federal agencies lack the manpower to inspect and enforce these new standards fully, so proactive internal quality systems and involving health officials early are recommended.·     Training, workforce development, and support from entities like NC BioNetwork can help companies establish robust quality management systems and prepare for both current and coming inspections. Contact Chris Reedy: NC BioNetwork – https://ncbionetwork.org/ Resources Mentioned: NC BioNetwork Laboratory & Industry Training: Food, beverage, and natural products services, COA assistance, and product testing information.FSMA (Food Safety Modernization Act) 204 – details on new federal traceability requirements.Multi-parameter Beer Testing (Anton Paar) – available free for every NC brewery, up to six samples per month.The Dietary Supplement Health and Education Act (DSHEA) – framework for supplement industry regulation.For more information about industry training, regulatory readiness, and laboratory services, reach out to Chris and the team at NC BioNetwork. Whether you're brewing, blending, compounding, or innovating in the natural product space, their support can help you meet quality standards and stay ahead of federal regulations. This episode is brought to you by… McConnell Farms - Taste the Way You Remember. Enjoy homemade ciders and ice cream made from only the best produce on the market. Visit the McConnell Farms website to learn more about our seasonal inventory and the delicious creations you can make with our homegrown produce. Consuming the Craft Thanks for tuning into this week's Consuming the Craft Podcast episode, brought to you by AB Tech's Craft Beverage Institute of the Southeast. If you enjoyed this episode, please subscribe and leave a review wherever you get your podcasts. Apple Podcasts | GooglePlay  Be sure to share your favorite episodes on social media to help us reach more craft beverage enthusiasts. To learn more about AB Tech and the Craft Beer Institute of the Southeast, visit our website. 

In this episode of Transformative Principal, Jethro Jones welcomes three inspiring guests to discuss the origins and impact of the Test Kitchen Education Foundation in Fort Madison, Iowa. Brent Zirkel shares how the foundation was created to blend culinary arts with education, providing students with essential life and academic skills. Kumar Withanage, a renowned chef and passionate educator, recounts his journey from Sri Lanka to the U.S. and his motivation to give back to the community through after-school programs that teach both cooking and life lessons. Julian Pope, a former student and participant, describes how the Test Kitchen became a turning point in his life, offering mentorship, practical skills, and opportunities that helped him pursue higher education. The conversation highlights the power of mentorship, the importance of community, and the value of providing safe, supportive spaces for students to grow.How Test Kitchen Education Foundation came to be. How Julien got involved through the robotics program. Cooking provides instant feedback.The power of mentorship.ACT - Appreciate, Clean up after yourself, Thank everyone.Mentorship and agreements or commitmentsAbout Kumar WickramasinghaKumar Wickramasingha is best known in southeast Iowa for his culinary expertise and his deep commitment to educational equity. A native of Sri Lanka, Kumar immigrated to the United States in 1986, where he was welcomed by George and Jean Alton—two Fort Madison educators who gave him a home and the encouragement to pursue higher education. Inspired by their generosity and belief in the power of education, Kumar fulfilled his American dream by becoming a successful restaurateur and later a healthcare executive.Kumar's most enduring legacy, however, may be his work in education reform. As the founder of the Test Kitchen Education Foundation (TKEF), he created the Elliott Test Kitchen (ETK)—a one-of-a-kind afterschool program that used food and mentorship to bring academic support to students in rural Iowa. With a blend of culinary creativity and educational accountability, the program helped countless students from all backgrounds succeed in school, build life skills, and discover their potential.Today, Kumar is collaborating with former ETK student Julien Pope on a forthcoming book that tells the story of the Test Kitchen's origins, challenges, and powerful impact. The book not only highlights the life-changing effects of academic support and mentorship, but also draws a powerful connection between the decline of quality education in rural communities and the rise of political polarization in America. Through real stories and hard truths, the project aims to spark a national conversation—and offer a roadmap for healing both systems.Kumar continues to live in Fort Madison and remains passionate about giving back to the community that once lifted him up. His work is a testament to the idea that the best way to thank a community is to build something lasting within it.About Julien PopeJulien Pope is a ghostwriter and freelance developmental editor currently working in Fort Madison, Iowa. As a high schooler, his life was positively impacted by the Elliott Test Kitchen, and, using the resources provided to him by the ETK, he successfully enrolled at the University of Iowa as an English and Creative Writing Major. Recently graduated, he has returned to Fort Madison to work on a series of writing projects, one of which being the memoir of Kumar Wickramasingha and the story of the Elliott Test Kitchen. As the author of this memoir, Julien will use both personal narrative and in-depth research to create a compelling argument for the solution to rural America's educational decline - namely, that only through dedicated, passionate community involvement and cultural appreciation will education be able to flourish and heal the rifts in our fracturing society. About Brent ZirkelBrent Zirkel is currently the Elementary Principal at Mary Welsh Elementary in Williamsburg, Iowa, a school of about 650 students.  He also serves as the district ELL Director, Migratory Education Program Director, and Preschool Program Director. Brent has previously served as the Associate Principal at Williamsburg Jr/Sr. High School (7-12) and Fort Madison Middle School (4-8).  Brent taught Spanish at Fort Madison High School for 12 years where he was honored for 5 consecutive years with the Terry Branstad Inspiring Teacher Award for serving as a motivational force to some of Iowa's top-performing high school students. He has a BA in Geography and Spanish Education, an MS in Interdisciplinary Studies with an emphasis in Bilingual Education (ELL), and is certified as a Pre-K-12 Administrator and Special Education Supervisor.Brent is also an educational consultant for the Test Kitchen Educational Foundation: a non-profit organization that creates innovative after-school programming for rural communities in Iowa by getting youth excited about learning through engagement in academics, culinary arts, and valuable life skills.  Brent is married to Michelle, a K-6 Media Teacher, and has two children, Brevin (16) and Bram (10). Brent enjoys spending time with his family. He is an avid fan of Survivor, the TV show, and is a true believer in progress through struggle. Brent sees education as the greatest opportunity to build a better tomorrow by positively impacting the lives of his students today. LinkedLeaders: You need support. Get just-in-time mentoring at LinkedLeaders.comWe're thrilled to be sponsored by IXL. IXL's comprehensive teaching and learning platform for math, language arts, science, and social studies is accelerating achievement in 95 of the top 100 U.S. school districts. Loved by teachers and backed by independent research from Johns Hopkins University, IXL can help you do the following and more:Simplify and streamline technologySave teachers' timeReliably meet Tier 1 standardsImprove student performance on state assessments

This week, we're back with Cooking the Books favourite, Tara Wigley and the second in her brilliant series of culinary confusions, How the Cookie Crumbles.After co-writing the Ottolenghi big hitters with Yotam and other members of the Test Kitchen, she's found her own niche in rhyme. After How to Butter Toast charmed a whole new readership, she's back with all we wanted to know about ingredients, cooking and kitchens, but were afraid to ask.And it's that sense of anxiety, over-thinking and delightful neuroses that makes her stand out in the food writing community. Gilly chatted to her a month about that nail biting bit before publication, and asked her how she thought the cookie's going to crumble.Head over to Gilly's Substack for Extra Bites of Tara. And if you'd like to buy the book, head to Cooking the Books' page on Bookshop.org where you can find many of the books featured on the show. Hosted on Acast. See acast.com/privacy for more information.

Send me a Text Message!Literary agent Lori Galvin reveals exactly what makes a query letter irresistible. She breaks down the specific elements that make agents request materials, and the common mistakes that lead to instant rejections. Whether you're crafting your first query or your fiftieth, this episode delivers the agent perspective that every fiction writer needs to hear.What You'll Learn:Why manuscript word count can kill your chances instantlyThe test some agents use to evaluate opening pagesHow to prove you're serious about writing in your bioClick here to learn more about Lori Galvin Guest Bio:  Lori Galvin, has been with Aevitas Creative Management since 2015 and represents a wide variety of bestselling, award-winning, and critically acclaimed writers of both fiction and nonfiction including Wanda M. Morris, Nishita Parekh, and Kwame Onwuachi. Prior to her agenting career, she was an editor at America's Test Kitchen as well as Houghton Mifflin. She has also worked as a restaurant cook and managed a bed-and-breakfast in coastal Maine. She lives in Massachusetts. Lori only accepts submissions through Query Manager: QueryManager.com/QueryLoriGalvinEpisodes I think you'll love...Get the list of 125+ Literary Agents who rep Thriller, Mystery, Suspense, and Crime Fiction Study the Opening Paragraphs of the Top Authors Writing Thrillers Right Now

Arts and Society & Culture - America's Test Kitchen

Today's guest is Luke Dale-Roberts, the award-winning chef whose name has become synonymous with pushing the boundaries of fine dining. From steering La Colombe to global acclaim as the Best Restaurant in Africa & the Middle East and climbing to No.12 on the World's 50 Best Restaurants list, to redefining South Africa's culinary landscape with The Test Kitchen—winning Restaurant of the Year multiple times and breaking into the world's top 25—Luke has consistently raised the bar. Now, with his latest venture SALON, crowned Africa's Best New Restaurant and winner of the 2025 Luxe Restaurant of the Year, he continues to innovate and inspire.We talk about the origins of his legendary Café au Lait sauce, why Cape Town now rivals any global food capital, the tough reality of running fine dining in a changing world, and the extraordinary impact of his Fledglings initiative, which has given opportunities to young cooks from disadvantaged backgrounds.Along the way, Luke reflects on his early years in London's kitchens, the failures that shaped his cooking, the high points that took him to the top 50 restaurants in the world, and why, despite the challenges, he still adores the theatre and intensity of fine dining.---------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges.Just £49 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

In this 5 Insightful Minutes episode, Ben Miller, VP of Original Content and Strategy for Shoptalk and Groceryshop, joins Omni Talk to preview the upcoming Shoptalk Fall and Groceryshop events. From AI deep dives to tariff implications, Ben breaks down the main themes emerging for Shoptalk Fall (September 17-19 in Chicago), plus reveals the brand-new "Test Kitchen" format launching at Groceryshop (September 28-October 1). Discover what's driving retail innovation, efficiency gains in grocery, and why retail media sits at the center of every retailer-brand conversation.

In this episode of WORK, Erika introduces Food52's new resident Test Kitchen creator Isabelle Jardin, who shares her love of cookbook clubs and entertaining. Erika's also joined by Helena Shannon, who shares how nine years of sobriety have fueled her clarity, confidence, and career growth—turning consciousness into a true workplace superpower. From remembering every name in the room to speaking up with conviction, Helena shows how living alcohol-free can sharpen your professional edge. Erika also touches on some current event topics including revealing AI tools advising women and minorities to ask for lower salaries than men—proof that bias is built into our technology. With candid conversations, practical takeaways, and a quick strategery segment on what “breaking down the silos” really means, this episode offers fresh insight for anyone looking to thrive at work while challenging the systems that hold us back.See omnystudio.com/listener for privacy information.

Arts and Society & Culture - America's Test Kitchen

What does it mean to have 'good taste'? And what would it take to develop it? This hour, we talk about taste and discernment. Plus, a look at flavor and why some things taste good. GUESTS: Henry Oliver: Writes the literary Substack “The Common Reader,” and is the author of Second Act: What Late Bloomers Can Tell You About Reinventing Your Life. He is part of the Emerging Scholars Programme at the Mercatus Centre Becca Rothfeld: The Nonfiction Book Critic at The Washington Post, an editor at The Point, and a contributing editor at The Boston Review. She is the author of All Things Are Too Small: Essays in Praise of Excess Nik Sharma: A molecular biologist turned two-time James Beard finalist, best-selling cookbook author, photographer, columnist, and editor at America’s Test Kitchen. His cookbooks include The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes, among others Support the show: http://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

The new season of Proof is filled with food origin stories that you'll want to share at your next dinner party. We ask: What can we learn from trad wives and kitchen influencers from a century before? How do mushrooms make their journey from the hands of foragers to our dinner table? What even is a Chicago Style Gyro, and where does it come from? These are just some of the questions we dig into in Season 20 of Proof from America's Test Kitchen. How did James Hemmings, born into slavery and trained in France, impact the foods we know and love today? Learn more about your ad choices. Visit megaphone.fm/adchoices

Here in Louisiana, intergenerational cooking is a way of life. Who doesn't treasure their great grandmother's gumbo recipe or still use their mom's roasting pan? This week, we talk with two women of East Asian heritage whose families and cultures share that motherly love expressed through food. Local-girl-made-good, Chef Nini Nguyen, grew up among the large Vietnamese population in New Orleans and shot to national prominence on "Top Chef." Nini joins us to talk about her rise to fame, her family, and her publication, "Đặc Biệt: An Extra Special Vietnamese Cookbook," which was named cookbook of the year by NPR. Then, we hear from Sarah Ahn, the social media manager for America's Test Kitchen and creator of Ahnest Kitchen, the website on which she recounts stories of her life and those of her Korean immigrant parents. Sarah's also the author of, "Umma: A Korean Mom's Kitchen Wisdom and 100 Family Recipes." She tells us about her bestselling cookbook, which is also part family memoir and part cultural history. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Here in Louisiana, intergenerational cooking is a way of life. Who doesn't treasure their great grandmother's gumbo recipe or still use their mom's roasting pan? This week, we talk with two women of East Asian heritage whose families and cultures share that motherly love expressed through food. Local-girl-made-good, Chef Nini Nguyen, grew up among the large Vietnamese population in New Orleans and shot to national prominence on "Top Chef." Nini joins us to talk about her rise to fame, her family, and her publication, "Đặc Biệt: An Extra Special Vietnamese Cookbook," which was named cookbook of the year by NPR. Then, we hear from Sarah Ahn, the social media manager for America's Test Kitchen and creator of Ahnest Kitchen, the website on which she recounts stories of her life and those of her Korean immigrant parents. Sarah's also the author of, "Umma: A Korean Mom's Kitchen Wisdom and 100 Family Recipes." She tells us about her bestselling cookbook, which is also part family memoir and part cultural history. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

While developing her award-winning cookbook, 50 Pies, 50 States, Stacey Mei Yan Fong was about to become a permanent American resident. As she navigated the application process, she researched, developed, and baked pies that represented all 50 states, and delivered them to recipients in each of those states. Now, Stacey will soon be eligible to apply for American citizenship. In this episode, Stacey revisits the pie recipes and recipients to contemplate her choice. Check out America's Test Kitchen's favorite pie recipes! Get a 14-day free trial for an America's Test Kitchen digital subscription ⁠⁠⁠⁠⁠⁠here⁠⁠⁠⁠⁠⁠. Learn more about your ad choices. Visit megaphone.fm/adchoices

Have you ever wondered what to do with the bean liquid from a can or pot of beans? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you'll want to make a strawberry-studded shortcake that's easy, make-ahead, and party-ready. You'll also get inspired to taste summer's jammiest berries thanks to Sonya's foraging and farmers' market shopping tips. Plus: we answer a listener's question about what to do with bean liquid from the can -- what to keep, what to rinse, and how bean broth might upgrade your soups, stews, and even baking.Tune in for a quick dose of home cooking inspiration!***Links:Double strawberry shortcakes by Melissa Clark for NYT Cooking (unlocked) MFK Fisher's How to Cook a Wolf and Tamar Adler's An Everlasting Meal So many ways to use aquafaba! From Plant Based Folk, and a few more from America's Test Kitchen.For aquafaba, typically 3 tablespoons is used for 1 whole egg, and 2 tablespoons for 1 egg white***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here. You can also now find us on YouTube. We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!Book a farmers' market tour with Sonya in Portland!

While we work on more upcoming stories from Feet in 2 Worlds, we want to share some great episodes from other podcasts we think you'll like. This story comes from our friends at Proof from America's Test Kitchen. It's a podcast that dives deep into the unexpected backstories behind food and drinks, while examining the human stories that intersect along the way.  This episode follows the journey of the Shinta and Kawahara families — from immigration, to incarceration, to the present day. Proof reporter Hannah Kirshner travels to Watsonville, California, to report how Japanese-Americans — through their resilience — used ingenuity to help turn strawberries from a seasonal fruit to one that's available year-round. The episode was hosted by Proof's previous host, Kevin Pang.

We're talking grill season like you've never heard it before with Good Housekeeping's Kate Merker Good Better Best, The Not Old Better Show, Good Housekeeping Interview Series

Proof contributor Aaron Pang wasn't sure if he'd find community and people to eat with when he arrived in Iowa to attend his creative writing program. In this episode, Aaron offers listeners a slice into his life today, and shares the mic with his ride-or-die culinary companion, Connie Chen. Make our version of Aaron and Connie's beloved "Filet-O-Fish" sandwich with our recipe for Crispy Fish Sandwiches! Get a 14-day free trial for an America's Test Kitchen digital subscription ⁠⁠⁠⁠⁠here⁠⁠⁠⁠⁠. Learn more about your ad choices. Visit megaphone.fm/adchoices

WHEN SOUTHERN WOMEN COOK is a first-of-its-kind cookbook from America's Test Kitchen. This book features 300+ recipes and stories of the women who shaped Southern cuisine. Led by Toni Tipton-Martin and Morgan Bolling, it honors generations of cooks whose creativity and resilience define the diverse soul of Southern cooking.

We dig into Ireland's storied spirit, poitin, Peru's historic beverage, chicha and Uganda's traditional brew, malwa. What accounts for their staying power, and how has their popularity transcended time? Avery Thompson, Julie Carli, and Anne Kirya report. Turn this ⁠Irish Coffee⁠ into a Belfast Coffee by replacing the whiskey with poitin! Get a 14-day free trial for an America's Test Kitchen digital subscription ⁠⁠⁠⁠here⁠⁠⁠⁠. Learn more about your ad choices. Visit megaphone.fm/adchoices

Shake Shack Chief Growth Officer Steph So and HBS professor Chris Stanton join Bill Kerr to discuss the fast-casual chain's digital strategy and how technology is changing the dining experience and restaurant work, from frontline to back office.

Proof's fact-checker sets off in search of Georgia's famed dish. Craving Georgian food now? Check out America's Test Kitchen's recipe for Adjaruli Khachapuri! Get a 14-day free trial for an America's Test Kitchen digital subscription ⁠⁠here⁠⁠. Learn more about your ad choices. Visit megaphone.fm/adchoices

You may know our America's Test Kitchen colleague Sarah Ahn as the popular content creator behind the social media account, @AhnestKitchen. Sarah chronicles her mother Nam Soon's Korean recipes against the backdrop of her everyday, regular life at home. What you might not know is the backstory behind her social media account, and how it became the inspiration for her and Nam Soon's New York Times best-selling cook. Proof's Managing Producer Yumi Araki reports. To learn more about Sarah and Nam Soon's recipes, check out their cookbook Umma: A Korean Mom's Kitchen Wisdom and 100 Family Recipes. Get a 14-day free trial for an America's Test Kitchen digital subscription ⁠⁠here⁠⁠. Learn more about your ad choices. Visit megaphone.fm/adchoices

Arts and Society & Culture - America's Test Kitchen

Raw audio from testing sessions.

Today's guest is viral culinary storyteller Sarah Ahn—creator of Ahnest Kitchen and co-author of the New York Times bestselling cookbook “Umma: A Korean Mom's Kitchen Wisdom and 100 Family Recipes” with her mother, Nam Soon Ahn. Sarah joins host Kerry Diamond to share the inspiration behind her intimate food writing, the bond she forged with her mother through cooking, and the journey from grief to gratitude that shaped her debut book. They also talk about her role at America's Test Kitchen, how she navigates vulnerability online, and why food remains one of the most powerful ways to keep memories alive. Thank you to Cartolina for supporting Radio Cherry Bombe.Subscribe to Cherry Bombe's print magazine. Visit cherrybombe.com for subscriptions and show transcripts. More on Sarah: Instagram, Ahnest Kitchen, “Umma” cookbookMore on Kerry: Instagram

Americans love ice, and it's no surprise given the food's (yes, you read that right; ice is a food) rich history and its start as an American invention. In this episode, we look at the history, science, and culture of ice and why it's such an iconic culinary item. Claudia Rosenbaum reports. If directional freezing is too much of a hassle for you, try our Reviews Team's favorite Countertop Ice-Makers! Get a 14-day free trial for an America's Test Kitchen digital subscription ⁠here⁠. Learn more about your ad choices. Visit megaphone.fm/adchoices

Arts and Society & Culture - America's Test Kitchen

We're excited to introduce Proof listeners to a new video podcast from America's Test Kitchen! Each episode of In the Test Kitchen is a mix of expert insights, personal anecdotes, and lively discussions with guests from the culinary world and beyond. The premiere episode features comedian Matteo Lane, who has comedy special called The Al Dente Special coming out on Hulu in May. He's also just released a book called Your Pasta Sucks, which Dan and his cohost–ATK Food Stylist, Elle Simon Scott–really get into. Make sure to listen, watch, subscribe, and leave a comment so that other listeners can find both Proof and In the Test Kitchen! Learn more about your ad choices. Visit megaphone.fm/adchoices

On his quest to brew the perfect cup of tea, reporter Jerome Campbell gathers insights from a tea historian and a chemist. Is loose-leaf really worth the hassle? What actually happens when you microwave tea? And can you fix a cup of tea that's been brewed for too long? Join us in this week's episode of Proof as we investigate tea truths and tea myths. If you are brewing your tea loose-leaf style, check out our Reviews Team's suggestions for the Best Basket-Style Tea Infusers. Get a 14-day free trial for an America's Test Kitchen digital subscription here. Learn more about your ad choices. Visit megaphone.fm/adchoices

Ever wonder why food tastes so much better after a long hike? Reporter Otis Gray climbs up the White Mountains in New Hampshire in search of answers at the Mizpah Hut, a lodge along the Appalachian Trail. Food Scientist Arielle Johnson makes an omniscient appearance. April 17 is the last day to vote for our miniseries '100 Proof' in the Best Limited Series categories for this year's Webby Awards! Hungry for the kind of roasted chicken that Grace craves in the episode? Try our Oven-Roasted Chicken Thighs, which you can make under an hour. Get a 14-day free trial for an America's Test Kitchen digital subscription here. Learn more about your ad choices. Visit megaphone.fm/adchoices

Hello and welcome to another episode of the podcast. Today on the podcast I'm excited to have an interview with Steph Pixley. Steph is the deputy food editor for America's Test Kitchen's books team and culinary producer of the Cook's Country TV show. She attended the New England Culinary Institute and is most at peace when she's in the middle of a good baking project. For our episode today we talk all about ATK's new book: Baking for Two. ATK takes the guesswork out of baking on a smaller scale by reengineering all your favorite baked goods. Steph explains the testing that went into baking small-scale recipes, how to turn your freezer into a treat factory, and the wide variety of sweet and savory baked goods that this new book allows home bakers to bake for two.  Things We Mention In This Episode: Download a copy of the Art of Cookbook Creation checklist @pixleypics on Instagram America's Test Kitchen Baking for Two Six Seasons  

Sarah Ahn is America's Test Kitchen's social media manager and the creator of the Ahnest Kitchen website (www.ahnestkitchen.com). She records her experiences on Instagram and Tik Tok of living with her Korean immgrant parents, chronicling her mother's cooking, grocery shopping trips, and more. Many of Sarah's posts have gone viral with 10+ million views and they have sold grocery stores out of product. She has been featured on NBC News, ABC News, Yahoo News, and Good Morning America.  Nam Soon Ahn, her mother, is a former restauranteur whose culinary wisdom and recipes from the foundation of Sarah's book Umma: A Korean Mom's Kitchen Wisdom & 100 Family Recipes. Together, they honor their heritage with love, flavor, and authenticity. You can follow Sarah @ahnestkitchen.

April 10, 2025 - Sarah Ahn's viral food videos featuring her mother Nam Soon Ahn have captivated millions of viewers with their behind-the-scenes look at Korean cooking and multigenerational home life. Their latest collaboration is a must-have cookbook Umma: A Korean Mom's Kitchen Wisdom and 100 Family Recipes, which captures the flavors, traditions, and stories of Korean cooking. The recipes are framed by mother-daughter conversations that are funny, profound, and universally relatable—plus all the food is backed by the recipe-testing power of America's Test Kitchen. In a conversation with Eric Kim of the New York Times, Sarah and Nam Soon Ahn discuss their debut cookbook. For more information, please visit the link below: https://www.koreasociety.org/arts-culture/item/1965-umma-a-korean-mom-s-kitchen-wisdom-and-100-family-recipes

How did content creator Sarah Ahn reconnect with her Korean identity through food? Why does food taste so good at the top of a mountain? Does salt really make tea taste better? We answer these questions and more on the new season of Proof from America's Test Kitchen. Learn more about your ad choices. Visit megaphone.fm/adchoices

This is such a delight of an episode! We've been wanting to do a big cookbook conversation since the start of the podcast, and when America's Test Kitchen emailed to see if we'd be interested in talking to Sarah Ahn about Umma— the cookbook she put together with her mom (!!!) documenting the Korean recipes that have defined her past and present life— we were thrilled. We just wanted one more layer: what if we had a cookbook editor as well? Enter: Adam Kowit, editoral director of all books at America's Test Kitchen. You're going to learn so much about the making of this cookbook (which, as you'll see in the episode, I cannot shut up about) but also how cookbooks just generally go from a handful of recipes to an actual text. Again: what a delight, and I can't wait for your thoughts. Join the ranks of paid subscribers and get bonus content, access to the discussion threads, ad-free episodes, and the knowledge that you're supporting an indie pod trying to make its way in the world. If you're already a subscriber-- thank you! Join us in the discussion thread for this episode! Got a question or idea for a future episode? Visit culturestudypod.substack.com This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit culturestudypod.substack.com/subscribe

Whether it's for health or environmental reasons, more people are trying to cut down on their meat intake — but it can be hard to give it up entirely. The new cookbook Mostly Meatless: Green Up Your Plate Without Totally Ditching the Meat includes recipes that make vegetables and grains the star of the show — while giving meat an occasional cameo. Dan Souza of America's Test Kitchen shares recipes and techniques.This episode is guest-hosted by Kousha Navidar. Almost Beefless Beef StewServes 4 to 6 Total Time: 2 hours  Why This Recipe Works The hallmark of an excellent beef stew is exceedingly tender meat swimming in a deeply savory broth. This is usually achieved by using a large cut of meat, so we wondered if there could, or should, be space for such a dish in a book that aims to reduce meat consumption. Early tests seemed to confirm our skepticism—until we tried blade steaks, which consistently turned tender and were convenient to buy in small amounts. The chunks distributed plenty of richness to our medley of vegetables: potatoes, carrots, peas, and pearl onions. However, our glossy sauce seriously lacked beefiness. To rectify this, we turned to ingredients adept at building up tasty browning. Garlic, anchovies, and tomato paste created a flavor-rich base for our stew. We also added a pound of mushrooms, taking care to drive away moisture to concentrate their flavor. Our final recipe had over 4 pounds of veggies and under a pound of meat, yet every bite brimmed with beefy flavor. Use extra small Yukon Gold or red potatoes measuring less than 1 inch in diameter. You can substitute Yukon Gold or red potatoes that are 1 to 2 inches in diameter; just be sure to halve them before adding to the stew in step 4. Ingredients2 (6- to 8‑ounce) blade steaks, ¾ to 1 inch thick, trimmed and cut into 1½‑inch pieces3 tablespoons vegetable oil, divided1 pound cremini mushrooms, trimmed and halved if small or quartered if large or medium¾ teaspoon table salt, divided1 large onion, halved and sliced thin6 garlic cloves, minced2 tablespoons tomato paste6 anchovy fillets, minced¼ cup all-purpose flour1 cup plus 2 tablespoons red wine, divided2½ cups chicken or beef broth1 pound extra-small potatoes4 carrots, peeled and sliced 1/4 inch thick on bias1½ cups frozen pearl onions, thawed1 cup frozen peas, thawed¼ teaspoon pepper DirectionsAdjust oven rack to lower-middle position and heat oven to 325 degrees. Pat beef dry with paper towels. Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Add beef and cook until well browned on all sides, 5 to 8 minutes; transfer to bowl.  Add mushrooms, 1 tablespoon oil, and ¼ teaspoon salt to fat left in pot and cook, covered, over medium-high heat until mushrooms have released their liquid, 3 to 5 minutes. Uncover and cook until mushrooms are well browned, 7 to 10 minutes, stirring occasionally. Transfer mushrooms to bowl with beef. Add onion, remaining 1 tablespoon oil, and remaining ½ teaspoon salt to now-empty pot and cook until golden brown, 7 to 10 minutes. Add garlic, tomato paste, and anchovies and cook, stirring constantly, until tomato paste is slightly darkened, about 2 minutes. Stir in flour and cook until no dry flour remains, about 30 seconds.  Slowly add 1 cup wine, scraping up any browned bits. Stir in broth, potatoes, and beef-mushroom mixture and any accumulated juices. Bring to simmer, cover, and transfer to oven. Cook for 1 hour.  Remove pot from oven. Stir in carrots and pearl onions and bring to simmer over medium heat. Cook, stirring occasionally and scraping bottom of pot, until carrots are tender, 8 to 12 minutes.  Stir in peas and cook until heated through, about 2 minutes. Stir in pepper and remaining 2 tablespoons wine and season with salt and pepper to taste. Serve. (Stew can be refrigerated for up to 2 days.)

In the final episode of our Best of Proof: Travel Edition series, we find out what it looks like when you uproot yourself from a familiar culinary place to an unknown city. The Moth performer and writer Aaron Pang dives in with this audio diary that chronicles his move from San Francisco to Iowa City. Make Dumplings at home with our recipe for Chinese Pork Dumplings. Get a 14-day free trial for an America's Test Kitchen digital subscription at atkpodcast.com. All new episodes of Proof return in April! Learn more about your ad choices. Visit megaphone.fm/adchoices

In the final episode of our Best of Proof: Travel Edition series, we find out what it looks like when you uproot yourself from a familiar culinary place to an unknown city. The Moth performer and writer Aaron Pang dives in with this audio diary that chronicles his move from San Francisco to Iowa City.Make Dumplings at home with our recipe for Chinese Pork Dumplings.Get a 14-day free trial for an America's Test Kitchen digital subscription at atkpodcast.com.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode of Best of Proof: Travel Edition, we take flight and join reporter Kate Bernot on a journey to collect the freshest hops for a Denver-based brewery. It's a race against time and every hour counts to extract the peak flavor. Will this team of brewers make it back in time? Have an extra can of beer at home? Use it for dinner tonight to make a Grill-Roasted Beer Can Chicken. Get a 14-day free trial for an America's Test Kitchen digital subscription at atkpodcast.com. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of Best of Proof: Travel Edition, we take flight and join reporter Kate Bernot on a journey to collect the freshest hops for a Denver-based brewery. It's a race against time and every hour counts to extract the peak flavor. Will this team of brewers make it back in time? Have an extra can of beer at home? Use it for dinner tonight to make a Grill-Roasted Beer Can Chicken.Get a 14-day free trial for an America's Test Kitchen digital subscription at atkpodcast.com.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this week's episode of Best of Proof: Travel Edition, we visit the New York public library and search through their expansive database of restaurant menus from through the decades. Flaming omlettes, Calf Brains on Toast, vichy buttermilk, reporter Doug Mack digs into the archives to see what New Yorkers were eating in 1906. Get a 14-day free trial for an America's Test Kitchen digital subscription at atkpodcast.com. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this week's episode of Best of Proof: Travel Edition, we visit the New York public library and search through their expansive database of restaurant menus from through the decades. Flaming omlettes, Calf Brains on Toast, vichy buttermilk, reporter Doug Mack digs into the archives to see what New Yorkers were eating in 1906.Get a 14-day free trial for an America's Test Kitchen digital subscription at atkpodcast.com.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this week's episode of Best of Proof: Travel Edition, we explore the history of Koryo Saram cuisine (Korean Soviet cuisine) and learn about the importance of morkovcha--a carrot dish--to one Koryo Saram family.Try making Korean Corn Cheese, a classic bar snack at home. Get a 14-day free trial for an America's Test Kitchen digital subscription at atkpodcast.com.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Super Bowl ads are often the pinnacle of advertising creativity and cultural relevance. But with Taco Bell's return after a three-year hiatus, how do you craft a campaign that doesn't just capture attention but also becomes a moment fans will never forget? Joining us today are two creatives reshaping the way we think about food, culture, and branding: Guto Araki, Founder and CEO of Biite, and Alex Jacobs, Co-Founder and COO. Together, they've been at the forefront of some of the industry's most groundbreaking campaigns, including Taco Bell's much-anticipated 2025 Super Bowl ad and Resy's upcoming brand campaign. Biite began as a platform for limited-edition collaborations with chefs and restaurants and has evolved into a powerhouse agency creating unforgettable campaigns for some of the biggest brands. About Biite Guto and Alex originally started Biite in 2021 as a food culture collaboration studio that connects emerging chefs and culinary creatives to drop super limited, one-of-a-kind food items and experiences. This expertise and deep understanding of what's happening in the food industry coupled with their background in advertising led to brands such as Taco Bell turning to Biite for food-focused campaign ideas. About Guto Araki Guto Araki, Founder and CEO Award-winning advertising creative behind Taco Moon, Taco Swap, Taco IRL, #IseeATaco, Test Kitchen, Emoji Engine, Quesalupa and others. Former Executive Creative Director of Taco Bell NA & Global. About Alex Jacobs Alex Jacobs, Co-founder and COO Alex is a seasoned marketer with 20 years of experience leading iconic brands including American Express, Taco Bell, The New York Times, Google and many more. RESOURCES Biite: https://biite.club/ Taco Bell 2025 Big Game Teaser | Photobomb feat. Doja Cat Resy - Right This Way Success of the Taco Bell campaign and other work can be found on Biite's Instagram. Don't miss Medallia Experience 2025, March 24-26 in Las Vegas: Registration is now available: https://cvent.me/AmO1k0 Use code MEDEXP25 for $200 off registration Register now for HumanX 2025. This AI-focused event which brings some of the most forward-thinking minds in technology together. Register now with the code "HX25p_tab" for $250 off the regular price. Connect with Greg on LinkedIn: https://www.linkedin.com/in/gregkihlstrom Don't miss a thing: get the latest episodes, sign up for our newsletter and more: https://www.theagilebrand.show Check out The Agile Brand Guide website with articles, insights, and Martechipedia, the wiki for marketing technology: https://www.agilebrandguide.com The Agile Brand podcast is brought to you by TEKsystems. Learn more here: https://www.teksystems.com/versionnextnow The Agile Brand is produced by Missing Link—a Latina-owned strategy-driven, creatively fueled production co-op. From ideation to creation, they craft human connections through intelligent, engaging and informative content. https://www.missinglink.company

In this week's episode of Best of Proof: Travel Edition, we take the ferry to Georgia's Sapelo Island to visit the Gullah Geechee community. Every year, storms, salt water, and construction threaten the land. But Sapelo resident Maurice Bailey is fighting to protect the island by reviving Geechee agriculture. Will he succeed? Claire Reynolds reports in this episode from 2023. To learn more about Maurice Bailey's efforts on Sapelo Island, go to saveourlegacyourself.org.Try our version of a Gullah Geechee tradition, Hoppin' John.Get a 14-day free trial for an America's Test Kitchen digital subscription at atkpodcast.com.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of Best of Proof: Travel Edition, we replay an episode where one comedian is on a mission to make the Manchester, New Hampsnire the chicken tender capital of the world. Will he succeed?Hungry for some chicken tenders? Try our recipe for Pecan-Crusted Chicken Tenders with Honey Mustard Slaw.Get a 14-day free trial for an America's Test Kitchen digital subscription at atkpodcast.com.Download the America's Test Kitchen app to get access to ATK Classes today! For iPhone users, find it here. For Android users, find it here.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.