This week on America’s Test Kitchen Radio, we investigate the business of fish labeling to find out if the fish you order on a menu is always what ends up on your plate. We’ll find out what’s hot and what’s not in the world of kitchen gadgets, and we’ll be tasting tuna. Then we’ll head into the test kitchen to learn how to make whole-wheat bread at home. And of course we’ll be taking your calls to answer all of your cooking questions.
Listen to Episode 6: The Fish Mafia (Air date: 02/11/12)
From this Episode:
Whole-Wheat Sandwich Bread
Most whole-wheat breads are either squat bricks or white bread in drag. We wanted hearty yet light-textured sandwich loaf that really tasted like wheat.
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.
Premium Canned Tuna
You’d never recognize this ultra-premium product as canned tuna—and you’d never mash it up into tuna salad.
Canned tuna has never been high-class fare, but nowadays some manufacturers are promising top-quality fish and processing methods that preserve fresh flavor. Have the tides turned?
Pictured Above: Cook’s Illustrated associate editor Andrew Janjigian cleans soot off of smoked white fish filets during a test to see whether a technique for hot-smoked salmon works for other varieties of fish.