Podcasts about Test kitchen

We're still chillaxing during our winter break, but here's one of my favorite interviews from 2023. It's with Lan Lam! If you watch America's Test Kitchen or Techniquely, you've seen Lan. She is so great at explaining food and food science that kitchen noobs and experienced cooks can all learn from her! This chat was so much fun, we've had Lan on a few more times! (with Andrea Nguyen, ep 84, and the intro for Sarah Ahn, ep 167)  I hope you're having a wonderful end of the year. Happy New Year to everyone! And we'll be back with new episodes in January! PC: America's Test Kitchen via YouTube

"Cocktails Illustrated" is America's Test Kitchen's inclusive guide to cocktails and mocktails. More than 400 recipes are packed into the book, which also serves to educate on the science and history of the world of mixed drinks. Joe Gitter, senior editor on ATK's books team, contributed many of the recipes in the book. Gitter joins host Indira Lakshmanan for his recommendations and advice on all things cocktail.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

It was a blast having Dan Souza in the studio. Dan is the chief content officer of America's Test Kitchen and the former editor in chief of Cooks Illustrated. Dan has such a great style in the way he talks about home cooking, and we discuss his time working in food media before digging into a very cool and ambitious new drinks book: Cocktails Illustrated: 400+ Recipes for the Home Bartender, from Spirit Forward to Zero Proof.  And, at the top of the show, it's the return of Three Things, where Aliza and Matt talk about what is exciting them in the world of restaurants, cookbooks, and the food world as a whole. On this episode: Motek is blowing up in NYC, Katerina is a Greek pop-up in NYC to follow, Claire Saffitz's Pineapple Upside Down Cake ice cream collab with Salt & Straw is redic. So good. Also: Dashi Okume in Brooklyn is a great place to visit for lunch or a custom dashi blend, a reminder that Superiority Burger is NYC's best restaurant, another reminder: the French onion soup brioche at Little Egg in Brooklyn is the perfect savory pastry. Have a future guest request? A restaurant we should visit? Take the ⁠⁠⁠⁠This Is TASTE listener survey⁠⁠⁠⁠. We really appreciate the feedback. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Crystal turns interviewer again — this time diving into Rose's creative process for developing and testing recipes. From the first spark of an idea to the final polished bake, they explore how intuition, precision, and feedback shape every dish. Rose shares how she works with professional testers, crowdsources testing across regions, and why the voices of home cooks and amateurs are essential to making a cookbook truly universal. Plus: her favorite tools (yes, The Scrivener App makes an appearance) and the quiet alchemy of turning mistakes into something delicious.We're heading into a short break for the holidays while Rose heads into the kitchen (and the studio) to shoot the second half of her next book. Kitchen Tape will be back on February 4 with more great guests, deep dives into process, and plenty of stories from behind the oven door.Mentioned in this episode:The Scrivener AppKitchen Tape is hosted by Rose Wilde ⁠@trosewilde⁠ and Crystal Slonecker ⁠@crystalslonecker⁠, edited by Dressler Parsons  ⁠@dresslerparsons⁠ of The Regenerative Baking Podcast, with original theme music by Dan Crabtree.Follow us on Instagram ⁠@kitchentapepodcast⁠ and hit like and subscribe to stay up to date on new episodes and behind-the-scenes crumbs.

Lisa McManus, Executive Editor of America's Test Kitchen Reviews, first dove into the world of olive oil while researching an article in 2006—and has been exploring its flavors and qualities ever since. In this conversation with Alexandra Kicenik Devarenne, director of the Extra Virgin Alliance, Lisa discusses how to educate the public about the different varieties and qualities of extra virgin olive oil. They also explore the potential of social media to reach younger audiences and share the importance of understanding that olive oil is a fresh, perishable product that should be appreciated for its flavor and freshness. This video was produced by The Culinary Institute of America as an industry service to the International Olive Council. Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

Have you ever wondered what really goes into developing a recipe at America's Test Kitchen? In this episode of Proof, ATK Associate Producer Angelica Quintanilla-McCall takes us behind the scenes as Deputy Food Editor, Andrea Geary, embarks on a mission of testing, tweaking, and tasting, in order to create the ultimate Levain-style cookie recipe. If you want to bake Andrea's take on the Levain Cookie, follow this link for the free recipe on our website and app! And if you're interested in being a recipe tester for ATK, click here! Connect with quality therapists and mental health experts who specialize in you at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.rula.com/proof⁠⁠⁠⁠⁠⁠⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of A Table in the Corner, Russel sits down with Chef Nathan Clark, head chef of Test Kitchen Fledgelings. Apologies in advance - the sound quality is not the best, as I had a few technical challenges, but Nathan's story is incredible.  He shares his remarkable journey from scullery to running the kitchen, rising through the ranks of the Test Kitchen group over 13 years. He speaks openly about learning under Luke Dale Roberts and Jason Kosmas, mentoring young chefs through the Fledgelings programme, and the pressures of leading a busy service in one of the city's most important training kitchens. The conversation explores how menus are developed, how teams are built from the ground up, and the dishes that guests refuse to let leave the menu. A grounded, humbling look at discipline, mentorship, resilience and what it really takes to grow inside a world class restaurant group.For more on TTK Fledgelings, click hereEvery booking is a first impression. Make a good one with Novel the contemporary restaurant booking system.Message me here with comments or guest suggestions.Treat yourself - order direct from Zuney WagyuGet a fair price with HeadsUpChat to Mischa or Sash of Socially Unacceptable here  www.rwm2012.com On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited Title music: 'In Time' by Olexy via Pixabay

Trevor Ault shares his incredible stem cell donation story; America's Test Kitchen shares more Thanksgiving recipes; 1st look at World of Frozen  Learn more about your ad choices. Visit podcastchoices.com/adchoices

John Quiñones talks 'What Would You Do?' holiday special; America's Test Kitchen shares pumpkin pie remix and a drink that pairs with everything; ABC Secret Savings on great gift ideas Learn more about your ad choices. Visit podcastchoices.com/adchoices

John Quiñones talks 'What Would You Do?' holiday special; America's Test Kitchen shares pumpkin pie remix and a drink that pairs with everything; ABC Secret Savings on great gift ideas Learn more about your ad choices. Visit podcastchoices.com/adchoices

Trevor Ault shares his incredible stem cell donation story; America's Test Kitchen shares more Thanksgiving recipes; 1st look at World of Frozen  Learn more about your ad choices. Visit podcastchoices.com/adchoices

 'America's Test Kitchen' helps prep for Thanksgiving; Best Offer Wins' by Marisa Kashino is the 'GMA' Book Club pick for December; Countdown to Black Friday begins Learn more about your ad choices. Visit podcastchoices.com/adchoices

 'America's Test Kitchen' helps prep for Thanksgiving; Best Offer Wins' by Marisa Kashino is the 'GMA' Book Club pick for December; Countdown to Black Friday begins Learn more about your ad choices. Visit podcastchoices.com/adchoices

Our question today: What is a "Chicago-style gyro," and why are there so many shops with that name in Nashville? Little did we know that trying to figure this out would take us way beyond Nashville and lead us to uncover the very creation of the gyro as we know it. And reporter Justin Barney is taking you along as he crisscrosses the country, plunges into culinary history, hits the factory floor, and gets face-to-face with the man who elevated a niche menu item into a cultural staple.You can make Curious Nashville even better by asking us a great question at WPLN.org/Curious. Credits:Curious Nashville is a production of Nashville Public Radio and uses music from Blue Dot Sessions. Another version of today's story was also produced for the food podcast “Proof,” from America's Test Kitchen, and you can check that out if you want to go deeper into culinary history. Host: Tony GonzalezReporter & producer: Justin BarneyEditing: Blake FarmerSpecial thanks to Nashville Public Radio's Tasha A.F. Lemley, Mack Linebaugh, and Cynthia Abrams.

Today we're bringing you a conversation Dan had on the new podcast In the Test Kitchen, from America's Test Kitchen. Hosts Dan Souza and Lisa McManus welcomed Dan into their Boston studio to dive deep into the world of pasta design, exploring what makes a perfect noodle and how texture, sauce-holding power, and mouthfeel come together in the ultimate bite. Plus, the ITTK hosts get into gear testing, and they offer Dan a “Ror-snack” test.This episode was produced by the In the Test Kitchen team. The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Kameel Stanley, Jared O'Connell, Morgan Johnson, and Jazzmin Sutherland.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

“America's Test Kitchen” is celebrating 25 years on set, on your television, and cooking in your kitchens. The PBS TV show has grown since its 2001 start to multiple shows, platforms, magazines, recipe books, and other products. Currently, they are traveling the nation with a fun live show experience, which sold out its Salt Lake Show this October. On this episode of Fan Effect, KSL NewsRadio’s Heather Kelly interviews the show’s “America's Test Kitchen” hosts Julia Collin Davison and Bridget Lancaster to take a look behind the show, in the kitchen, and how audiences across the nation have enjoyed the tastes of “America’s Test Kitchen.”  The brains behind Fan Effect are connoisseurs of categories surpassing nerdy, with a goal to publish a weekly "What to Watch on the Weekend" minisode taken from KSL-TV's Friday segment, and two deep-dives a month on shows, creative works, artists, local events, and other fandom topics.  Based in the beautiful beehive state, Fan Effect celebrates Utah's unique fan culture as it has been declared The Nerdiest State in America by TIME, and is hosted by KSL Movie Show's Andy Farnsworth, KSL Podcasts' KellieAnn Halvorsen, and frequent guest host KSL NewsRadio’s Heather Kelly.   Listen regularly on your favorite platform, at kslnewsradio.com, or on the KSLNewsRadio App. Join the conversation on Facebook @FanEffectShow, or Instagram @FanEffectShow. Fan Effect is sponsored by Megaplex Theatres, Utah's premier movie entertainment company.

Many of us in the South were lucky enough to grow up surrounded by women whose devotion to family and culinary skills filled our lives with delicious food. This week, we pay tribute to those flavor mavens with a trio of interviews celebrating Southern women's culinary voices. We begin with Toni Tipton-Martin, who serves as editor-in-chief for Cook's Country magazine, which is published by America's Test Kitchen. Although Toni is not a Southerner by birth, through her role at ATK, she developed a passion for Southern cooking, with a special fascination for the women who played such an influential part in its development. Along with TV personality Morgan Bolling, Toni recently shepherded the publication of When Southern Women Cook, which features 300 recipes and stories from 70 Southern contributors. Next, we speak to Kaitlin Guerin, the New Orleans gal who was the first baker in the U.S. to become a finalist in the emerging chef category of the prestigious James Beard Awards. We hear how she reached that lofty position and what she's creating at Lagniappe Bakehouse, her Central City shop that's getting such national attention. Finally, we speak with a new voice of the South, Vassiliki Ellwood Yiagazis, owner of Smoke & Honey in New Orleans. The restaurant and menu draw on Vassiliki's Jewish heritage and her upbringing in Greece. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Many of us in the South were lucky enough to grow up surrounded by women whose devotion to family and culinary skills filled our lives with delicious food. This week, we pay tribute to those flavor mavens with a trio of interviews celebrating Southern women's culinary voices. We begin with Toni Tipton-Martin, who serves as editor-in-chief for Cook's Country magazine, which is published by America's Test Kitchen. Although Toni is not a Southerner by birth, through her role at ATK, she developed a passion for Southern cooking, with a special fascination for the women who played such an influential part in its development. Along with TV personality Morgan Bolling, Toni recently shepherded the publication of When Southern Women Cook, which features 300 recipes and stories from 70 Southern contributors. Next, we speak to Kaitlin Guerin, the New Orleans gal who was the first baker in the U.S. to become a finalist in the emerging chef category of the prestigious James Beard Awards. We hear how she reached that lofty position and what she's creating at Lagniappe Bakehouse, her Central City shop that's getting such national attention. Finally, we speak with a new voice of the South, Vassiliki Ellwood Yiagazis, owner of Smoke & Honey in New Orleans. The restaurant and menu draw on Vassiliki's Jewish heritage and her upbringing in Greece. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Comedian Atsuko Okatsuka’s last meal, and the reason why she sometimes carries cooked scallops in her bag, trace back to her unstable, unpredictable childhood. She talks about being kidnapped by her grandmother and why a gluten-free spaghetti dinner brings her comfort, even as someone who doesn’t have a gluten sensitivity. Atsuko’s first foray into entertainment was working at an ice cream chain that made employees sing and dance for tips. Atsuko loved it, but host Rachel Belle interviews two other folks who had no idea they had to perform at their restaurant jobs, until they saw it happening on their first day. One at Chicago’s famous Wiener’s Circle and another at a now-defunct steak house chain. Atsuko is on tour now! You can also watch her standup specials on HBO and Hulu. Get tickets to Rachel's event: 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.

Comedian Atsuko Okatsuka’s last meal, and the reason why she sometimes carries cooked scallops in her bag, trace back to her unstable, unpredictable childhood. She talks about being kidnapped by her grandmother and why a gluten-free spaghetti dinner brings her comfort, even as someone who doesn’t have a gluten sensitivity. Atsuko’s first foray into entertainment was working at an ice cream chain that made employees sing and dance for tips. Atsuko loved it, but host Rachel Belle interviews two other folks who had no idea they had to perform at their restaurant jobs, until they saw it happening on their first day. One at Chicago’s famous Wiener’s Circle and another at a now-defunct steak house chain. Atsuko is on tour now! You can also watch her standup specials on HBO and Hulu. Get tickets to Rachel's event: 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.

Thirty paintings created by the bushy-haired, soft-spoken Bob Ross will soon be up for auction to defray the costs of programming for public television stations suffering from cuts in federal funding. Ross, a public television stalwart in the 1980s and '90s, “dedicated his life to making art accessible to everyone,” said Joan Kowalski, president of Bob Ross Inc. “This auction ensures his legacy continues to support the very medium that brought his joy and creativity into American homes for decades.” Bonhams in Los Angeles will auction three of Ross's paintings on November 11. Other auctions will follow in London, New York, Boston, and online. All profits are pledged to stations that use content from distributor American Public Television. The idea is to help stations in need with licensing fees that allow them to show popular programs that include “The Best of Joy of Painting,” based on Ross's show, “America's Test Kitchen,” “Julia Child's French Chef Classics,” and “This Old House.” Small and rural stations are particularly challenged. As desired by President Donald Trump, Congress has eliminated $1.1 billion allocated to public broadcasting, leaving about 330 PBS and 246 NPR stations to find alternative funding sources. Many launched emergency fund drives. Some have been forced to lay off staff and make programming cuts. The beloved Ross died in 1995 of complications from cancer after 11 years in production with “The Joy of Painting.” His how-to program was shown on stations around the U.S. and around the world. The former Air Force drill sergeant known for his calm demeanor and encouraging words enjoyed a resurgence in popularity during the lockdowns of the COVID-19 pandemic. Ross spoke often as he worked on air about painting happy little clouds and trees, and making no mistakes, only “happy accidents.” The thirty paintings to be auctioned span Ross's career and include landscapes depicting serene mountain vistas and lake scenes, his signature aesthetic. He created most of the 30 on-air, each in under 30 minutes, which was the span of a single episode. This article was provided by The Associated Press.

This week on The Leftovers, never-before-heard audio from rapper Rico Nasty, who is on tour now with her latest album, Lethal! In a lightning round, Rico Nasty tells host Rachel Belle about her first concert, and how embarrassing it was to attend with her mom, her ideal 'girl dinner,' her top five favorite things to buy at Trader Joe's and her favorite hiking snacks. 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.

Is the mushroom foraging business as innocent as it seems? What does it take for two cultures at odds to come together to make the ultimate fusion cuisine? How does the development of a viral cookie recipe work here at America's Test Kitchen? We answer these questions and more on the new season of Proof. Learn more about your ad choices. Visit megaphone.fm/adchoices

Sweet and boisterous, rapper Rico Nasty professes her love for making music; cooking for the people she adores most; and her grandmas, all while promoting her new album, Lethal. Her conversation with host Rachel Belle bounces from Maryland boardwalk fries (we’ll tell you what they are!) to Taco Bell (we learn what the Cinnamon Twists are made from) to a popular Puerto Rican party snack her grandma makes her, and only her, as a treat. Did you know those little strawberry candies, the ones with the cute strawberry-print wrapper and squishy center, most often found in grandmas’ candy dishes and purses, have a name? We didn’t either! Learn their name, their history and a bit more about “grandma candy” with the author of the Snack Stack newsletter. Get tickets to Food Fight with Rachel Belle 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.

"America's Test Kitchen" hosts Julia Collin Davison and Bridget Lancaster dispense advice and test recipes from the show's kitchen space in Boston's Seaport District.

"America's Test Kitchen" hosts Julia Collin Davison and Bridget Lancaster dispense advice and test recipes from the show's kitchen space in Boston's Seaport District.

This week on The Leftovers, never-before-heard audio from Tilly Ramsay, host of the new Amazon Prime show, Dish It Out. She also happens to be the only one of Gordon Ramsay's six children who's pursued a culinary career. A recent graduate of both university and culinary school, Tilly gives advice to young people looking to build their first kitchen and shares a dish she loves making for friends. And she talks about what family meals were like growing up, having a celebrity chef for a dad and a cookbook author for a mum. 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 we're catching up with the co-hosts of America's Test Kitchen. It's the PBS cooking show that teaches us which cooking equipment and recipes are worth our time and money.Two years ago, ATK co-hosts Bridget Lancaster and Julia Collin Davison came to Tampa Bay for something they'd never really done before: a live on-stage event full of cooking tips, stories from the show and audience participation. The evening was so much fun that the ladies have hit the road again, with live events in more than a dozen cities across the country. So you could say that Florida was the test kitchen for America's Test Kitchen.On Nov. 5, 2025, you can join them at the Palladium Theater at St. Petersburg College for Inside the Kitchen: Live with Julia & Bridget, presented by WEDU PBS. This show features new material—we're calling it material because did we mention how funny Julia and Bridget are? So if you attended their Palladium event two years ago, you'll want to come see what they have up their sleeves this time.Your ticket includes a cookbook and some other perks, and there will be an audience Q&A. Plus, Dalia is hosting the event and would love to meet you.Ahead of the live event, Dalia chatted with Julia and Bridget. In this conversation, they offer their thoughts on the state of public media, share the kitchen tools worth upgrading and reveal the guilty-pleasure foods they love to buy from gas stations. 

Today we're catching up with the co-hosts of America's Test Kitchen. It's the PBS cooking show that teaches us which cooking equipment and recipes are worth our time and money.Two years ago, ATK co-hosts Bridget Lancaster and Julia Collin Davison came to Tampa Bay for something they'd never really done before: a live on-stage event full of cooking tips, stories from the show and audience participation. The evening was so much fun that the ladies have hit the road again, with live events in more than a dozen cities across the country. So you could say that Florida was the test kitchen for America's Test Kitchen.On Nov. 5, 2025, you can join them at the Palladium Theater at St. Petersburg College for Inside the Kitchen: Live with Julia & Bridget, presented by WEDU PBS. This show features new material—we're calling it material because did we mention how funny Julia and Bridget are? So if you attended their Palladium event two years ago, you'll want to come see what they have up their sleeves this time.Your ticket includes a cookbook and some other perks, and there will be an audience Q&A. Plus, Dalia is hosting the event and would love to meet you.Ahead of the live event, Dalia chatted with Julia and Bridget. In this conversation, they offer their thoughts on the state of public media, share the kitchen tools worth upgrading and reveal the guilty-pleasure foods they love to buy from gas stations. 

Join us for an inspiring conversation with Tara Wigley as she delves into the art of modern cooking. In this episode, Tara shares her journey from food writing to recipe development, offering insights into her creative process, favourite culinary tips, and the stories behind her most beloved dishes. Whether you're a seasoned chef or a home cook, you'll discover practical advice, behind-the-scenes anecdotes, and a fresh perspective on what it means to cook with passion and purpose. We also discuss Tara's new book: How the Cookie Crumbles: And Other Culinary Confusions. As the in-house writer of Team Ottolenghi over the last decade Tara Wigley has co-written eight major books, including million-selling Ottolenghi Simple and Falastin. She is also the author of How to Butter Toast. In addition, she writes the weekly Ottolenghi Guardian column and the monthly column in the New York Times. She has a dedicated following on Instagram and writes about food in ways that audiences find engaging and informative. She was a judge on the 2022 Fortnum & Mason Food & Drink awards. Subscribers to the Good Food app via the App Store get the show ad-free, plus regular bonus content. Download the Good Food app to get started. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Yes, food TV host Tilly Ramsay is the daughter of famed chef and TV host Gordan Ramsay, but she is working hard to pave her own way! Tilly recently graduated from culinary school, which she paid for herself, thank you very much, and she tells me about her fateful first day of school, where she was faced with eating her three least favorite foods. Host Rachel Belle asks Tilly the elephant-in-the-room question: Does her dad shout at his family like he shouts at TV contestants? And Tilly explains why a classic Sunday roast is so special to the people of England. If you want to be a chef, do you need to go to culinary school? I chat with two chefs, a sister and brother – one who went to culinary school and one who didn’t – about the pros and cons. And they share a bit about their creative takes on Navajo cooking. Tilly’s new Prime Video cooking show is called Dish It Out. As Heard on the Episode: Listen to the Gavin Rossdale episode to learn more about the history and culture of the British roast! 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.

There's a reason Sam Block has been on this podcast 4 times now - not only is she an absolute delight, but there's a natural familiarity when it comes to Sam and Trish... like they've known each other for years. Sam fills us in on what she's been up to lately, which includes some very exciting things at America's Test Kitchen. It's a project Sam is excited about and one that allows for creativity and learning. She also said she picked up a little side hustle - waiting tables at an Irish pub and she calls it a game changer. The two discuss cooking and baking, paint by numbers (Sam is more disciplined than Trish), and what "success" means to both of them. It's fun, sweet and lovely podcast between a couple of pals who met through this podcast and have developed a pretty great friendship.

What makes Taco Bell, Taco Bell? Did you know that we have a “Food Innovation Team” here at Taco Bell headquarters whose job it is to LITERALLY dream up new Taco Bell creations? From celebrated icons such as the Mexican Pizza, to new concepts like our Crispy Chicken Nuggets. We're here to explore how Taco Bell comes up with their crispy, crunchy, and craveable food!Products available at participating U.S. locations for a limited time only (where applicable), while supplies last.  Contact restaurant for prices, hours and participation, which vary.

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

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

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

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

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

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