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America's Test Kitchen

We tell the weird and surprising and funny backstories around food and drink. The tales we haven’t all heard yet, the ones that have been lost, the under-told. This is not a recipe show. And this is not a show about celebrity chefs or what they like ...Show More

34:48 | Oct 31st, 2018

Celery was the "it" vegetable of the Victorian era. We trace celery's fall from grace and ask the important question: is it poised for a comeback?

34:59 | Jul 18th

Chinese restaurants are an essential part of the American landscape. But a century ago, they were almost extinguished by an organized effort to wipe out Chinese eateries altogether.
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39:09 | Jul 11th

“Ugly Food” subscription boxes propose to solve a very big problem: nearly half of all the food produced in the United States is being wasted. But will delivering a box of three-legged carrots and misshapen squash really address the root causes of fo...Show More

42:32 | Nov 22nd, 2018

How in the world did Jelly Belly create a stinky sock-flavored jelly bean? We take a deep dive into the weird science of flavor in part 1 of this 2 part journey.

14:53 | Sep 5th

If you flung a cookie dough ball into space, how long until it bakes into a cookie?

09:53 | Aug 22nd

In a world fraught with food fraud, how do you know what you're buying?

15:31 | Aug 15th

How much kombucha would it take to get you drunk?

15:01 | Aug 8th

In these bonus episodes, we try to answer your weird food questions. This week: Is cereal soup?

11:40 | Aug 1st

Why are some flavor pairings divine (chocolate + coffee) and others horrible (orange juice after toothpaste)?

35:35 | Jun 27th

Makgeolli is a traditional and complex brew that’s little known outside of Korea and widely misunderstood within the country. Can a new generation of brewers revive the lost art of the “true” Makgeolli?

30:14 | Jun 20th

Every California navel orange you've ever eaten can be traced back to two trees in the front yard of Eliza Tibbet's Riverside, California home. This is the little known story of how an amateur farmer with utopian dreams launched an entire industry.

41:11 | Jun 13th

Great wine begins with high quality grapes, careful fermentation, deft blending techniques, and, in Mexico’s Valle de Guadalupe, a group of puritanical Russian immigrants called the “molokans.”

40:05 | Jun 6th

The snakehead fish is an invasive species that’s been plaguing the Potomac river system for nearly two decades. Can turning this monster into a local delicacy save the Potomac?

26:44 | May 30th

Probiotics are everywhere, and heralded as the miracle cure to everything from indigestion to mood disorders. But do they really do anything?

42:48 | May 23rd

In the 1970s, the Miracle Berry was poised to become the sugar replacement of choice. So why haven't you heard of it?

22:27 | Apr 11th

A conversation with culinary historian Michael Twitty about the history of American Barbecue.

08:40 | Mar 21st

Jack Bishop discusses the history and unique flavor of celery tonic.

09:22 | Mar 7th

Reporter Sara Joyner explains the difference between natural and artificial flavors.

06:52 | Feb 21st

How do the test cooks at America's Test Kitchen manage their cravings?

06:59 | Jan 24th

Zeppoles are a staple of the San Gennaro street fair in New York city.

34:14 | Dec 20th, 2018

Do burgers need ketchup? We infiltrate Louis’ Lunch, a notorious no-ketchup joint, to get answers.

35:56 | Dec 13th, 2018

When did adding the word bowl to everything from grain to breakfast become a thing? In this episode, we do a deep dive into bowl culture.

26:14 | Dec 6th, 2018

How and why did deep fried foods become a sport at state fairs?

37:11 | Nov 29th, 2018

In part 2 of our Beanboozled story, we go inside Givaudan, one of the largest flavor houses in the world, to uncover how stinky sock flavored jelly beans are made.

29:09 | Nov 15th, 2018

We follow the popular cocktail on a historical journey through the rise and fall of tiki culture in America.

28:28 | Nov 8th, 2018

Where do food cravings come from? Are they cultural, genetic, gender-specific? We find out if science has the answer.

02:41 | Oct 9th, 2018

Proof is a new podcast from America’s Test Kitchen that goes beyond recipes and cooking to solve food mysteries big and small.