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Ever wondered how you can supercharge your pepper grinder? The new hosts of “America’s Test Kitchen” are here with some of their favorite tips and tricks.

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The new “Cook’s Science” book includes more than 300 recipes that claim to be “engineered for success.” (Courtesy Cook’s Science)

The folks from “America’s Test Kitchen” are branching out and focusing their attention on the science behind good food. We hear from two of the key people behind the project.

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The founder and former host of “America’s Test Kitchen” is back with a new project and a broader vision.

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You may know her as the official gadget guru for America's Test Kitchen here on PBS. Lisa McManus is also the executive tasting and testing editor at Cook's Illustrated and Cook's Country magazines. She joins us to discuss "Cook It in Cast Iron: Kitchen-Tested Recipes for the One Pan That Does It All."

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America’s Test Kitchen’s Jack Bishop stops by with a new book, The How Can it Be Gluten Free Cookbook. We discuss the some of the book’s recipes and food trends for spring. Check out recipes. 

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America's Test Kitchen host Christopher Kimball joins us with scientific secrets to better cooking. 

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We continue our conversation with Christopher Kimball, including why he doesn't view cooking as creative or glamorous.

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Nut-Crusted Chicken Breasts. Image credit: America's Test Kitchen

America's Test Kitchen host and Cook's Illustrated magazine editor in chief Christopher Kimball is here with his latest creation--a 900-page cookbook!