This week on America’s Test Kitchen Radio, we take an inside look at the world of food critics to find out how to dine like one. We’ll check in with our science expert, Guy Crosby, to learn the difference between Dutch-processed and natural cocoa and whether they can be used interchangeably. We’ll be tasting Greek yogurt, and we’ll find out what’s hot and what’s not in the world of kitchen gadgets. Then we’ll head into the test kitchen to learn how to make low-fat cheesecake at home. And of course we’ll be taking your calls to answer all of your cooking questions.
Listen to Episode 5: Restaurant Critics Secrets Revealed (Air date: 02/04/12)
From this Episode:
Light New York Cheesecake
Of all the desserts that people long for in low-fat form, cheesecake is probably the most popular—but it’s also the most difficult to lighten. We set out to develop a light cheesecake worth eating.
Pancake Batter Dispensers
Pancake batter dispensers are the secret behind restaurants’ quick-to-the-plate, perfectly shaped disks. Is there one that works just as well at home?
When we heard raves about the thin, perforated metal disks called pizza screens, we wondered if using them would make our pizza-making easier.
Nonfat Greek Yogurt
If all Greek yogurt starts with the same basic ingredients—milk and cultures—what makes some brands thick, rich, and creamy while others are watery and sour?