This week on America’s Test Kitchen Radio, we investigate the world of coffee beans: where they come from, how they’re roasted, and which ones we should buy. We’ll be tasting alternative sweeteners, and we’ll find out what’s hot and what’s not in the world of kitchen gadgets. We’ll check in with our science expert, Guy Crosby, to find out which method for staling bread works best, and then we’ll head into the test kitchen to learn how to make the perfect gingerbread cake. And of course we’ll be taking your calls to answer all of your cooking questions.
Listen to Episode 9: What You Don’t Know About Coffee Beans (Air date: 3/10/12)
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From this Episode:
Classic Gingerbread Cake
This snack cake’s moist, tender crumb typically comes at a price: a gummy, sunken center. And we wanted the glut of extraneous spices gone, too.
Silicone Ice Cube Trays
Hip lounges and artisan bartenders tout the virtues of superior ice. But do they make a better drink?
Don’t throw in the towel! One cloth does it all.
Supermarket Whole Bean Coffee
We secretly replaced our tasters’ favorite gourmet coffee with supermarket beans. Could they tell the difference?