America's Test Kitchen
America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three-dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe.
Is sound the forgotten flavor sense? This week we speak with Charles Spence, professor of Experimental Psychology at Oxford University, about the sounds of crunch, crackle, creamy, carbonated, and crisp, and how they alter the flavors of our favorite foods. We'll test water bottles, and speak with food writer Adam Gopnik about a viral dish that has taken over the Internet. Then we'll head into the test kitchen and learn how to make the perfect Chicken Baked in Foil with Sweet Potato and Radish. And of course, we'll be taking your calls to answer all of your cooking questions.