List of America's Test Kitchen radio shows
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The following is a list of radio show episodes of the public television cooking show America's Test Kitchen in the United States. The radio show debuted in January 2012 and is distributed by PRX.
Radio Shows
Season 1
| Show Number | Title |
|---|---|
| 139 | New Rule: A Calorie is Not A Calorie |
| 138 | The Amazing World of James Beard |
| 137 | Thanksgiving Special Show |
| 136 | Beyond Falafel: Middle Eastern Food Gets a Makeover |
| 135 | Tasting with The Brain: The New Science of Neurogastronomy |
| 134 | United Noshes: 170 Dinner Parties from Afghanistan to Zimbabwe |
| 133 | Taco USA: How Mexican Food Conquered America |
| 132 | Are Super Foods Really Super? |
| 131 | Supermarket Design: The Perfect Consumer |
| 130 | Chopped: Inside The World of Food TV |
| 129 | Welcome to The All-New World of Cocktails! |
| 128 | Tupperware's Biggest Secret: Brownie Wise |
| 127 | First Class Dining at 35,000 Feet |
| 126 | The Food World According to Adam Gopnik |
| 125 | Big Appetites: The World of Competitive Eating |
| 124 | Secrets of The Perfect Cup of Coffee |
| 123 | Who is Martha Stewart? |
| 122 | What's for Dinner on The Space Station? |
| 121 | Last Suppers: Cleopatra to Marilyn Monroe |
| 120 | The Great Carnivore/Vegetarian Debate |
| 119 | Turkey: The New Mediterranean Cuisine |
| 118 | The New World of Stolen Recipes |
| 117 | The Secret Life of Betty Crocker |
| 116 | The Truth about Organic Foods |
| 115 | The Raw Milk Debate |
| 114 | The Making of a French Chef: Eric Ripert |
| 113 | Do Diets Work? |
| 112 | The Mysterious Power of Detoxing |
| 111 | A New Manifesto for School Lunch |
| 110 | Inside The Lives of Chefs |
| 109 | What You Don't Know about Coffee Beans |
| 108 | The Mystery of Biodynamics |
| 107 | In Search of the Best Chef’s Knife |
| 106 | The Fish Mafia |
| 105 | Restaurant Critic Secrets Revealed |
| 104 | The Truth about Olive Oil |
| 103 | A Tribute to Julia Child |
| 102 | Blind Wine |
| 101 | Season to Taste |
Season 2
| Show Number | Title |
|---|---|
| 240 | Holiday Special: Top Kitchen Gifts, Wine Guide, Celebrity Holiday Memories |
| 239 | Secrets of a Modern-Day 18th Century Cook |
| 238 | The Most Dangerous Fungi: Inside the World of Mushroom Hunters |
| 237 | Thanksgiving Special: Turkey Q & A and The Real Story of The First Thanksgiving |
| 236 | Up Close and Personal with Lidia Bastianich |
| 235 | Colonel Sanders: The Man Behind The Myth |
| 234 | Mollie Katzen Tells All: A Personal History of Moosewood |
| 233 | Secrets of Southern Cooking: Dan Doodles, Caramel Cake, and Pot Likker |
| 232 | Ethiopia to New York: Chef Marcus Samuelsson's Long Journey to The Top |
| 231 | Only 10% Human: Michael Pollan on The Weird Science of Your Gut, 1/23/2014 |
| 230 | Rick Bayless Wins Top Chef Masters with Mexican Molé, 11/21/2013 |
| 229 | The Perfect Cheese: A True Story of Love, Nature, and Revenge, 12/19/2013 |
| 228 | The Drunken Botanist: Put The Garden Back into Cocktails! |
| 227 | The Mystery and History of Soul Food, 8/15/2013 |
| 226 | Dognition: Why Your Dog is A Genius, 8/1/2013 |
| 225 | The World According to Ron Finley, The Guerrilla Gardener of South LA |
| 224 | Swindled: The Amazing History of Food Fraud, 7/18/2013 |
| 223 | Chocolate: What You Need to Know but Are Afraid to Ask! |
| 222 | Desperately Seeking Great Authentic BBQ |
| 221 | Cooking Behind Bars: A Recipe for Success |
| 220 | GULP! A Road Trip Through The Digestive Tract |
| 219 | The Truth about Celebrity Chefs: Tony Maws |
| 218 | Bartenders Tell All! |
| 217 | Downstairs at Downton Abbey, 12/26/2013 |
| 216 | Voila! The Best Sourdough In The World, 10/3/2013 |
| 215 | Jacques Pepin on DeGaulle, Kennedy, and The Best Roast Chicken |
| 214 | Food Styling Goes Hollywood. Is That Chicken Ready for Its Close up? |
| 213 | What's for Dinner? Tarantula Burgers! |
| 212 | Blood, Bones and Butter: New York Chef Confidential |
| 211 | Report from New Orleans: Katrina, Po'Boys, and Etouffé |
| 210 | Ode to Barbecue - Food Poetry Sings a New Song |
| 209 | The New British Invasion: Paris Food |
| 208 | The Kitchen Sisters Unplugged: America's Hidden Food Stories |
| 207 | Bitchin' Kitchen: Spandex Meets Food TV |
| 206 | Moonshine Madness: Still Crazy After All These Years |
| 205 | Investigating Molecular Gastronomy |
| 204 | 40 Crazy Chefs—Live Shrimp Anyone? |
| 203 | 500 Years of Kitchen Gadgets |
| 202 | Cook Fight: Two New York Times Foodies Battle over Dinner |
| 201 | Vegetarian Gourmet - A Brave New World |
Season 3
| Show Number | Title |
|---|---|
| 335 | Holiday Special: Paying It Forward: The Amazing Psychology of Holiday Giving |
| 334 | An Insider's Tour of Julia Child's Kitchen |
| 333 | Thanksgiving Special: True Stories from The Butterball Turkey Talk-Line |
| 332 | New York Times Restaurant Critic Pete Wells Speaks Out |
| 331 | Peace Meals: Eating in War Zones from Iraq to Afghanistan |
| 330 | The Day Meat Fell from The Sky: A Halloween Special |
| 329 | Mario Batali Speaks! Up Close and Personal with a Celebrity Chef |
| 328 | Rhubarb and Marilyn Monroe: Life on A Small Michigan Farm |
| 327 | New York Times Wine Critic Eric Asimov: Wine for The Rest of Us |
| 326 | Food Futurism: WikiPearls, oPhones, and Le Whif |
| 325 | Home Fermentation 101: Easy, Safe and Fun |
| 324 | The New Food Journalism: New Orleans Post Katrina |
| 323 | Eating White Dirt: Investigating The World's Strangest Food Obsession |
| 322 | What Has Your Food Been Eating? The Secret World of Modern Agriculture |
| 321 | Mean Streets: Rags to Riches with Boston's Top Chef Barbara Lynch |
| 320 | How (Not) To Start A Pizzeria: A Real-Life Survival Guide |
| 319 | July 4 Beer Special! The Amazing History, Lore and Science of America's Favorite Drink |
| 318 | Being Ruth Reichl: Up Close and Personal with The Last Editor of Gourmet |
| 317 | A New Theory of Evolution: Cooking Made Us Human! |
| 316 | The Insider's Guide to Paris with David Lebovitz |
| 315 | Secrets of Chinese Home Cooking |
| 314 | Inside Top Chef with Top Model Host Padma Lakshmi |
| 313 | In Memory's Kitchen: The Cookbook that Survived The Holocaust |
| 312 | Chef Jeremiah Tower Reveals The True Story of America's Food Revolution |
| 311 | The Business of Meat: How The Meatpacking Industry Revolutionized America |
| 310 | Junk Food Engineering: Why Food Companies Weaponize Sugar, Salt and Fat |
| 309 | Do Manners Matter? Yes... and They Can Change Your Life |
| 308 | Picnics on Mars: Packing for A Trip to The Angry Red Planet |
| 307 | Gut Instinct: How The Science of Gut Bacteria Can Change Your Weight, Your Health, and Your Life |
| 306 | Breaking The Code of Gluten-Free Baking: The Secrets, Science, and Techniques of Great Gluten-Free Recipes |
| 305 | Bronx Cheers: The "Baron" Seeks Out The Best Ethnic Food in America |
| 304 | Ramen Revolution: The Secrets of America's New Fast Food |
| 303 | The Best Restaurant in The World? Live Shrimp and Deep Fried Moss! |
| 302 | Extreme Eating: From 100 Year Old Eggs to Kopi Luwak |
| 301 | Private Cooking Lesson with Yotam Ottolenghi, Author of Jerusalem |
Season 4
| Show Number | Title |
|---|---|
| 435 | Food in Holiday Literature: From Dickens' Christmas Pudding to Capote's Fruitcake |
| 434 | The Joys of Nordic Cuisine: Magnus Nilsson Cooks in a Hostile Land |
| 433 | The Crazy History of Thanksgiving Day Parades: Ragamuffins, Hobos, Scary Masks, and Trick or Treat! |
| 432 | Snap, Crackle, Pop! The Secret Science of The Sound of Food |
| 431 | Halloween Special: Who Killed Thelma Todd? We Reopen The Case of This Famous Actress/Restaurateur |
| 430 | The Great Sugar Debate: The Scientific Argument for Artificial Sweeteners |
| 429 | The Essence of Emeril: The Off-Camera Emeril Lagasse on Life, Cooking, Fame and Fortune |
| 428 | Cooking From Books: Brooklyn Butcher Nicoletti Serves Up Literary Dinners |
| 427 | The Art of BBQ: Aaron Franklin Strips it Down and Beefs It Up |
| 426 | Mexican Revolution: Enrique Olvera from Cosme Reinvents Mexican Cooking |
| 425 | The New Soul Food: Lighter and Fresher but It Still Has Soul! |
| 424 | Poisoned Vines: France’s Most Celebrated Vineyard is Attacked by Eco-Terrorism |
| 423 | Chimps Who Cook: At Jane Goodall’s Congo Sanctuary, Chimps are Cooking Up Dinner |
| 422 | The Truth about Gluten: Media Hype or Good Science? |
| 421 | Chiang Mai at Home: Thai Cooking Lesson with Andy Ricker |
| 420 | Prohibition Part Two: Cocktails and Politics in the Roaring Twenties |
| 419 | Prohibition Part One: Inside The 21 Club Speakeasy with Bogart, Bacall, and Hemingway |
| 418 | Mexican Cooking Class with Rick Bayless: Big Flavors, Easy and Everyday |
| 417 | Your Brain on Food: Lose Weight, Live Longer, Eat Chocolate, and Drink Coffee! |
| 416 | The Dorito Effect: The New Science of Creating Potent Flavor Chemicals to Market Bland Supermarket Food |
| 415 | The Man Who Mistook Oysters for Chocolate: Exploring The Rare Medical Condition of Synesthesia |
| 414 | Sorting It Out: How Four British Mates Founded SORTED, YouTube’s Hottest Cooking Channel |
| 413 | Cooking Lesson: The Secrets of Cooking Brilliant Chinese Food at Home with Fuchsia Dunlop |
| 412 | Pig Tales: A True Story of Smart Pigs, Dumb Farmers and The American Pork Industry |
| 411 | One Way Trip to Mars, Part Two |
| 410 | One Way Trip to Mars, Part One |
| 409 | The Dead Pit: The True, Shocking Story of The U.S. Meat Animal Research Center |
| 408 | Do Celebrity Diets Really Work? From Marilyn Monroe to Beyoncé |
| 407 | How to Cook A Puffin: The New Cooking of Iceland |
| 406 | Rachael Ray Speaks Out on Fame, Pajamas, Hard Work and Her Cabin in The Woods |
| 405 | Quack Diets? The Scientific Truth about Paleo, Gluten-Free, and Other Hot Diets |
| 404 | Chicken Madness: How A Rare, Exotic Bird Fed The World |
| 403 | The Aunt Jemima Syndrome: Southern Food Myths Exposed |
| 402 | The Barefoot Contessa Speaks Out |
| 401 | How to Read a Menu: The Secret Language of Food |
Season 5
| Show Number | Title |
|---|---|
| 529 | Horror Kitchen: The True Story of Vincent Price, the Unlikely Cookbook Author and Gourmet |
| 528 | The End of Restaurant Tipping? The Psychology and Economics of Paying for Service |
| 527 | Grimm Food: The world of the Brothers Grimm is full of culinary allegory, from poisoned apples and edible cottages to hungry wolves and starving children |
| 526 | The Billionaire's Vinegar: The Mystery of The World's Most Expensive Bottle of Wine |
| 525 | Calories and Corsets: Weird Diets, Weight-Loss Gimmicks, and Changing Fashions from Rome to Today |
| 524 | Sioux Chef: Native American Food Truck Offers Sumac Popcorn, Cedar-Braised Bison, and Native Pestos |
| 523 | Food on the Campaign Trail: The Political Perils of Chili Dogs, Pizza, Cheesesteak, and Tamales |
| 522 | How to Print a Turkey: Will 3D Food Printers Change How We Cook and Eat? |
| 521 | Is Fat Duck Chef Heston Blumenthal The Michelangelo of Food? |
| 520 | The New Science of BBQ: What Meathead Goldwyn Knows that You Don't |
| 519 | The Buddhist Cook: Elizabeth Andoh explains how the principles of Kansha and Washoku can transform your cooking |
| 518 | The Secret Life of Roald Dahl and The Chocolate Factory |
| 517 | The Vanishing Sea Women of Jeju Island |
| 516 | Farm to Table Undercover: Fact or Fraud? |
| 515 | Take A Walk on The Wild Side: 12,000 Miles from Mongolia to Australia |
| 514 | First Bite: New Science Shows that Our Food Preferences Start Before Birth |
| 513 | Are you feeling lucky? Danielle Chang of LuckyRice talks about Asian food, superstition, and luck |
| 512 | Mamushka Can Cook! The Food, The Memories, and The Cooking of Eastern Europe |
| 511 | The Life and Extraordinary Times of Edna Lewis, The Grande Dame of Southern Cooking |
| 510 | Be A Successful TV Cooking Show Host! (Sara Moulton Reveals Her Secrets) |
| 509 | Beyond Wienerschnitzel: The Exciting New World of Austrian Cuisine |
| 508 | Enokie Dokie Burger Anyone? Inside Bob's Burgers with Creator Loren Bouchard |
| 507 | Hot Joy Restaurant! Chef Watson Mixes South Texas with Pan-Asian. Stoner Food or High Cuisine? |
| 506 | 8 Glasses of Water/Day? Humbug! Dr. Aaron Carroll debunks this and other modern health myths |
| 505 | Inside The Museum of Food and Drink: Puffing Guns, Fake Flavors, and Perfect French Fries |
| 504 | Sweet, Sour, Spicy, Salty, Crunchy, Bitter, Creamy: The New World Cuisine of Travis Lett's Gjelina |
| 503 | The Ethical Meat Eater: Can Carnivores Adopt A Moral High Ground? |
| 502 | The Madness of Dan Pashman: The Sporkful Genius Rants about Hot Dogs, Cap'n Crunch and Mashed Potatoes |
| 501 | Wine Fraud Nation: Cheap Wine, Expensive Labels, and Big Money |