This week on America’s Test Kitchen Radio, we offer a tribute to America’s favorite TV food star, Julia Child. We check in with our science expert, Guy Crosby, to learn about gluten and its role in baking. We’ll find out what’s hot and what’s not in the world of kitchen gadgets, and we’ll be testing “green” skillets to find out if eco-friendly is the way to go. Test cook Andrew Janjigian will reveal how to make New York–style pizza at home. And of course we’ll be taking your calls to answer all of your cooking questions.
Listen to Episode 3: A Tribute to Julia Child (Air date: 01/21/12)
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From this Episode:
Thin-Crust Pizza
With ovens that reach only 500 degrees and dough that’s impossible to stretch thin, even the savviest home cooks struggle to produce parlor-quality pies. We set out to change that.
Fluffy Yellow Layer Cake
Box mixes are famous for engineering cake with ultralight texture. We set out to make an even fluffier cake—without chemicals and additives.
Perfect Chocolate Chip Cookies
We set out to perfect the back-of-the-bag classic with a cookie that was crisp at the edges, chewy in the middle, and full of rich toffee flavor.
Green Skillets
Eco-friendly nonstick skillets promise to help the planet while they cook your dinner. But do any actually measure up?
Electric Egg Cookers
They eliminate the need to watch the clock while boiling or poaching eggs. But are they necessary?
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