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America's Test Kitchen Radio

An Insiders View Of The Restaurant Business


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Ever wonder why your favorite restaurant struggles while so many second-grade establishment have lines out the door? America's Test Kitchen Radio presents an insiders view of the restaurant business.
Food

Wine Vs. Beer: A Cheese Pairing


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Wine and cheese is a classic pairing, and with good reason. But lately there’s been some rabble-rousing, that it’s actually beer — not wine — that pairs better with cheese. At this WGBH event we’ll leave the decision up to you.
Food

As Bison Demand Rises, So Does Need For Ranchers


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By Grace Hood
With demand for bison meat outpacing supply, U.S. bison ranchers hope to recruit more people into their industry. A shortage of bison is pushing prices close to record highs.
ATK Radio

How To Buy Olive Oil


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America’s Test Kitchen Radio does a taste test of domestic olive oils and uncovers the seedy truth about olive oil in America. 
ATK Radio

Examining The Science Of Taste


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This week, America’s Test Kitchen Radio takes a trip to the Monell Institute to uncover the science behind taste and how it works.

ATK Radio
Saturdays at 2pm on 89.7 WGBH 
Food

Farmer's Markets Aren't Just For Summer Anymore


By Nancy Cohen
Winter farmer's markets are multiplying across New England -- with new markets popping up in Maine, New Hampshire, Massachusetts and Connecticut. They give customers a chance to eat fresh, local produce year-round -- and provide much-needed winter income for farmers.
ATK Radio

How The Brain Processes Flavors


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In the second of two episodes about science and food, America’s Test Kitchen Radio dives further into the science of taste to find out how we process flavors. 

ATK Radio
Saturdays at 2pm | 89.7 WGBH
ATK Radio

To Be Or Not To Be A Celebrity Chef


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America’s Test Kitchen Radio investigates the personality of a chef to find out what it takes to make it. To find out, Christopher Kimball talks to Barabara Lynch.

America's Test Kitchen Radio
Saturday, Feb 26 at 2pm | 89.7 WGBH
Food

Science Nerds Meet Foodies In 'Modernist Cuisine'



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By Linda Wertheimer
The 40-pound, six-volume, $625 and 2,438-page cookbook celebrates the science of cooking. But at that price — and with such exactingly detailed "recipes" — who's gonna buy it?
ATK Radio

Alice Waters: Do We Need A Revolution?


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America’s Test Kitchen Radio interviews Alice Waters about her vision for a new national school-lunch program.
The Emily Rooney Show

J Squared Spring You Into Spring

Maria Hinojosa: One-On-One

Jennifer 8. Lee: Author of The Fortune Cookie Chronicles


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Jennifer 8. Lee is a former staff writer for The New York Times and author of The Fortune Cookie Chronicles. In this conversation with María Hinojosa, she shares stories about growing up Chinese American in New York and the roots of “Chinese” food in America.
Wine

Vine Talk Ranks The Rieslings


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Join host Stanley Tucci, the Vine Talk team of wine experts, and our celebrity guests Nora Ephron, John Lithgow, S. Epatha Merkerson, and Chef Jonathan Waxman, as they enjoy big, bold, beautiful Cabernet Sauvignons from Napa Valley's Oakville region.

Vine Talk
Sun, April 17 at 3pm | WGBH 44
The Daily Dish

Maple, Apple, And Onion Smothered Pork Chops By Annie Copps


I love pork chops and find them really versatile. For this recipe, I use bone-in chops for lots of flavor and thinly cut chops, so that they don't take long to cook. And for today's recipe we are going to quick-braise them using truly New England ingredients. Ring the dinner bell.
The Emily Rooney Show

J Squared's Happy and Hip Mother's Day


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By Jared Bowen
If you are looking to go beyond the standard greeting card and flowers, The Emily Rooney Show's resident insiders J Squared—Jared Bowen and Jan Saragoni—have you covered.
The Daily Dish

Baked Figs With Shaoxing Sabayon by Ming Tsai


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One of the first things I had in France as a teenager was figs flambéed in orange liqueur. Since then I've combined figs with all kinds of spirits, but for one of the best, I reach to the East.
Where We Live: Somerville

Pop! Goes The Gourmand


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By Toni Waterman
An invitation-only restaurant is popping up for one night at a time around Somerville, Cambridge and Boston. We joined temporal gourmand JJ Gonson for one of her signature one-off banquets — and listened in on the lesson on cooking local she serves alongside the 10-course feast.
The Daily Dish

Mediterranean Pork Chops
By Annie Copps


Pork has come a long way in recent years, so don't look to your grandmother's old cookbook for a recipe. Try these!
WGBH Foodie

Best Of Nantucket 2011


By Cathy Huyghe
Here's your source for what to do, see, and taste on Nantucket this season.
Food

How Uncle Sam Helps Define America's Diet



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An exhibit at the National Archives shows that, since America's early days, the government has had a lasting effect on how and what Americans eat.
The World

Dragon Fruit Makes its Culinary Journey to US Farms and Kitchens


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The dragon fruit has long been a favorite in Asia and South America. But it's only starting to gain attention in the United States. Reporter Britta Conroy-Randall introduces us to this new culinary delight.
Food

Find A Farmer's Market


FIND A FARMER'S MARKET

Use this handy guide to find a farmer's market no matter where you are in Massachusetts this season.

Education

New Rules Ban Fried Snacks, Sugary Drinks In Mass. Schools


By Sarah Birnbaum
Massachusetts school children will no longer be able to buy soda or chips from the vending machine. The state's Public Health Council passed new regulations banning fried food, sugary drinks and artifical sweeteners from public schools.
The Emily Rooney Show

Troquet's Grilled Radicchio Salad

Grilled Radicchio Salad from Chris Campbell at Troquet.
Emily Rooney Show

Bastille Day Festivities About Town

The Emily Rooney Show

Summer Food Spectacular


By Emily Rooney
Atlantic food writer Corby Kummer joins Emily Rooney to co-host a whole hour dedicated to summer food: Lobster, the truth about tomatoes, and the essentials for a Bastille Day picnic.
Food

Summer Cooking Tips from The Summer Shack


MORE: SUMMER FOOD SPECTACULAR
By WGBH News
Jasper White, owner of the Summer Shack in Cambridge, Mass, shares his tips for great summer cooking.
GREATER BOSTON

Fish Share Reels Local Catches To Area Dinnertables


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By Toni Waterman
The Cape Ann Fresh Catch initiative allows customers to buy into a weekly share of a groundfish catch in Gloucester, providing fresh local fish to area dinnertables — and much-needed income for fishermen.
Boston

Mapping Boston's Fleet Of New Food Trucks

Boston

Union Oyster House Turns 185


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By Adam Reilly
After nearly two centuries of existence, Union Oyster House has its own unique body of lore: From JFK’s favorite booth to a plaque honoring Boston’s first female waitress. And as the restaurant prepares to celebrates its 185th anniversary Wednesday, business is still brisk.
GREATER BOSTON

How To BBQ, Four-Seasons Style


By Toni Waterman
We listened in on a five-star chef's barbeque class. Read his tips and watch the video.
Food

Julia Child On France, Fat And Food On The Floor



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In a 1989 interview, Julia Child describes the first meal she had in France in 1948 — the start of her lifelong love affair with French cooking. With her signature combination of gusto and charm, Child would spend the rest of her career guiding American amateurs through the intricacies of French cuisine.
The Weekend Daily Dish

Roasted Turkey With Juniper-Ginger Butter And Pan Gravy


By Susie Middleton
No Thanksgiving dinner is complete without a gorgeous, flavorful turkey, and I've got two secrets to share with you for cooking a juicy turkey every time.
Innovation Hub

Local Frontiers In Sustainable Farming


MORE: SUSTAINABILITY IS SERVED
By Kara Miller
We look at new frontiers in sustainable food. Is a new model of food production changing the way we eat? The way we think about food? How do you run a green, 21st-century farm? How can you compete with inexpensive imports?
The Weekend Daily Dish

Triple Ginger Ice Cream Sandwiches


By Susie Middleton
I don’t know about you, but I adore ginger desserts! Ginger’s heat and spice can make a sweet ending sing, and if there’s ice cream involved, even better. Triple-Ginger Ice Cream Sandwiches are a great example of this sweet-and-spicy combo, and they’re dead-easy to make, too. With ginger incorporated three ways, this spicy dessert packs considerably more punch than any ice cream sandwich you'll find in your market's freezer section.
The Emily Rooney Show

J Squared: Hip Holiday Happenings Around The Hub

The Weekend Daily Dish

Classic Strawberry Shortcake



By Susie Middleton
These biscuits get their light, tender texture from buttermilk and baking powder, and their rich flavor from an egg, cream, and lots of butter. 
Food

What does the Farm Bill mean for you?


By Jared Bowen
Let’s Talk About Food founder Louisa Kasdon and local Farm Aid representative Hilde Steffey explain what impact the Farm Bill could have on your grocery bills.
The Weekend Daily Dish

Oven-Toasted Ham, Brie, and Apple Sandwiches



By Susie Middleton
How's this for a killer combination: Sweet apples, smoky-salty ham, and creamy, luscious brie cheese, all melted together on a toasted baguette. Now that’s what I call a great dinner.
The Weekend Daily Dish

Grilled Steak Salad With Pineapple-Ginger Dressing



By Susie Middleton
This main course salad has it all: tender greens, crisp radishes, sweet pineapple, juicy steak, and a bright, fresh dressing that packs a bit of heat, too, thanks to a healthy pinch of crushed red pepper flakes. Even better, it comes together quickly so you can have it for dinner tonight. 
Food

Super Food Face-off: New England v. New York


Who would win in a Super Food faceoff — New England or New York? See what bloggers at PBS Food say. 
The Emily Rooney Show

J Squared: Valentine's Day For Lovers And Loners Alike


Valentine's Day ideas for all you lovers – and you loners – out there from WGBH resident insiders, J Squared: Jan Saragoni and Jared Bowen.
The Weekend Daily Dish

Rice Pilaf with Sage, Parmigiano, and Prosciutto



By Susie Middleton
I love to serve this with roast chicken, along with asparagus or fava beans.
The Weekend Daily Dish

Broccoli Soup with Bacon



By Susie Middleton
To me, the best recipes are a little bit nice and a little bit naughty. This recipe for Broccoli Soup with Bacon fits that bill perfectly. It’s got good-for-you broccoli, a touch of wine and cream, and a garnish of crisp, salty bacon. What could be better?
The Weekend Daily Dish

Orzo with Brown Butter and Parmesan



By Susie Middleton
This little black dress of a side dish pairs with practically anything—grilled meat, roasted chicken, sautéed vegetables. Like rice pilaf, the orzo is browned in butter before broth is added, which gives it a rich, nutty flavor.
The Weekend Daily Dish

Caramelized Onion Cheeseburgers



By Susie Middleton
Burgers just got better with the addition of tender sweet onions, melted cheese, and tangy lemon-Dijon mayonnaise.
The Weekend Daily Dish

Spicy Red Eye Baked Beans



By Susie Middleton
These spicy red eye baked beans get deep flavor from a shot of coffee, and spicy heat from two kinds of chile powder. You’re going to love them.
The Weekend Daily Dish

Grilled Mozzarella and Spinach BLTs



By Susie Middleton
It’s hard to imagine improving on a BLT, but this recipe for Grilled Mozzarella and Spinach BLTs really does the trick. Creamy mozzarella is a delicious foil for salty, smoky bacon, and sautéed spinach is a hearty stand-in for lettuce. You are going to love them.
The Weekend Daily Dish

Quick Skillet Mac and Cheese



By Susie Middleton
Did you think that homemade mac and cheese was too complicated to make on a weeknight? Well, think again because this recipe will have creamy, luscious mac and cheese on your table in less than 30 minutes.
The Weekend Daily Dish

Quick skillet mac and Cheese -


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By Susie Middleton
Did you think that homemade mac and cheese was too complicated to make on a weeknight? Well, think again because this recipe will have creamy, luscious mac and cheese on your table in less than 30 minutes.
The Weekend Daily Dish

Pretzel-crusted chicken breasts with mustard-dill dipping sauce



By Susie Middleton
Ground pretzels not only make a great crunchy-salty coating for chicken in this tasty weeknight recipe, but they also make this dish a family-friendly favorite.
Greater Boston

Tips for Boston Restaurant Week


Phantom Gourmet's Dave Andelman joins Margery to share his tips and tricks for making the most of this culinary celebration.


Food

Does A Chocolate Habit Help Keep You Lean?


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By Allison Aubrey
New research suggests that frequent chocolate consumption may favorably influence metabolism. It adds to the growing evidence our bodies may not treat all calories the same way.
The Weekend Daily Dish

Roast Chicken with Rosemary-Lemon Salt



By Susie Middleton
For a very flavorful roast chicken, I like to liven up plain old kosher salt by mixing it with some fresh rosemary and lemon zest. Pulsing it in the food processor helps release the flavorful oils from the zest and the rosemary. This recipe is for two chickens, which will give you leftover meat to use in salads, wraps, or a quick stir-fry.
The Weekend Daily Dish

Turkey and Corn Quesadillas with Guacamole



By Susie Middleton
There are lots of ways to use up leftover turkey or chicken, but none is as easy as quesadillas. It’s a quick, simple, and tasty Tex-Mex dinner.
Food

Easing Cultural Tensions With French-Halal Food



By Eleanor Beardsley
Halal meat butchers have a reputation for quality in France. One French-Algerian restaurant is trying to make French-Halal fusion food official.
A TASTE OF WGBH

WGBH Artisan Food & Wine Festival


SCHEDULE OF EVENTS
This September come to the WGBH Boston studios for a three-day food and wine festival. Featuring over 100 wineries, local chefs and restaurants, guests can sample artisanal foods and produce and learn more about green, sustainable practices.
Food

Carrots: Beyond The Relish Tray



By Janet Zimmerman
A staple on raw veggie platters and relish trays, or commonly tossed into a soup or pot roast, carrots often just blend into the background. But carrots are so complex in both flavor and aroma, they deserve much more.
Emily Rooney Show

Off the Menu with Corby Kummer


Off the Menu: Smuggling Cheese
Off the Menu: Sugar Edition
The Atlantic's Corby Kummer talks about an array of food related topics — from the delicious to the disgusting. Plus, his latest restaurant, recipe and cookbook recommendations.
The Weekend Daily Dish

Spaghetti with Creamy Braised Garlic and Leeks


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By Susie Middleton
Every so often, I get sick of having spaghetti with red sauce and want a pasta change of pace. If you feel the same, then this indulgent recipe for spaghetti with creamy braised garlic and leeks is for you!
The Weekend Daily Dish

Classic Fried Chicken


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The Daily Dish recipe for crunchy, juicy, fried chicken — and it fries at a low enough temperature that it won’t make a mess of your kitchen.
INNOVATION HUB

Brave New Snacktime: Edible Packaging, Breathable Caffeine


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By Kara Miller

We talked with David Edwards on the mad science behind his food inventions, like inhalable chocolate and caffeine.

Food

Spilled Or Not, Cries Remain In Raw Milk Debate



By Bonny Wolf
Bonny Wolf tries to understand if the glass is half full or half empty when it comes to arguments for and against raw, unpasteurized milk.
Recipes

Banana Cupcakes With Honey-Cinnamon Frosting



Every Wednesday we get an update from NPR's Kitchen Window column.
Food

The Revolting Beauty Of Food Waste



MORE FOOD & WINE NEWS
By Ted Burnham
One third of food is wasted worldwide, according to the U.N. Photographer Klaus Pichler gives rotten food the glamour treatment to make that point. But will it make us be more careful about how we buy and use food?
The Weekend Daily Dish

Southwestern Grilled Chicken Salad with Tomato and Black Bean Salsa


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By Susie Middleton
Sometimes salad is just what you want for dinner. This one, featuring grilled chicken and a black bean salsa flavored with southwestern spices, is filling enough to satisfy the heartiest of eaters!
The Daily Dish

Smoky Tomato Soup


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By Susie Middleton
Most things in life are made better with smoky bacon. In the case of this Smoky Tomato Soup recipe, that coda holds true.
Food

Fake Food: That's Not Kobe Beef You're Eating



MORE FOOD & WINE NEWS
From steaks to sliders, Kobe beef seems to be popping up on menus nationwide. No matter what form it takes, though, it's not actually Kobe beef. Here's how you've been fooled.
Author Interviews

'Hot Dog' Meets 'Bun': Famous Food Discoveries



MORE FOOD & WINE NEWS
By NPR Staff
Josh Chetwynd's new book, How the Hot Dog Found Its Bun, chronicles the quirky history of kitchen favorites.
Food

Fresh Food Advocate Links Farmers, Doctors, Low-Income Families



MORE FOOD & WINE NEWS
By Allison Aubrey
Wholesome Wave CEO and President Michael Nischan tells The Salt about plans to get doctors to prescribe fresh fruits and vegetables for better health and encouraging farmers to connect with low-income neighborhoods.
Food

Taming Those Wild, Stinging Backyard Greens Into Dinner



MORE FOOD & WINE NEWS
By Larkin Page-Jacobs
A Pittsburgh food writer offers a lesson in making pesto out of stinging nettles and garlic mustard — springtime greens often considered weeds.
The Weekend Daily Dish

Chicken Soup with Lime and Hominy


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By Susie Middleton
This is a quick and easy version of sopa de lima, a comforting yet refreshing Yucatan chicken soup made tangy with fresh lime juice.
Food

Chocolate Maker Brings Joy Out Of The Basement



By April Fulton
A hobby turned into an obsession caused Ben Rasmussen to turn his basement into a chocolate factory. See how Rasmussen rebuilds and re-purposes household items to create his award-winning confection.
Food

Lard Is Back In The Larder, But Hold The Health Claims



MORE FOOD NEWS
By Nancy Shute
Although some tout lard as a "healthy" animal fat, it's still high in saturated fat, like butter. So eating a lot of it is not really good for you. But tasters agree, it makes a darn fine pie crust.
Food

Does Good Flavor Equal Sustainability?



MORE FOOD & WINE NEWS
By NPR/TED Staff
Chef Dan Barber chronicles his pursuit of a sustainable fish he could love and the foodie honeymoon he's enjoyed since discovering an outrageously delicious fish raised using a revolutionary farming method in Spain.

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