America's Test Kitchen Radiogram - April 30, 2016

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Edna Lewis, The South’s Answer to Julia Child #511 April 2, 2016 [The Life and Extraordinary Times of Edna Lewis, The Grande Dame of Southern Cooking] [Edna Lewis] This chef and author made the case for black Southern cooking as the foundation of our national cuisine. Does she get the credit she deserves? Lewis, the granddaughter of a former slave, revived the nearly forgotten genre of refined Southern cooking with her cookbooks, offering a glimpse into African American farm life in the early 20th century. The Best Supermarket Balsamic Vinegar [Bertolli Balsamic Vinegar of Modena] Bertolli Balsamic Vinegar of Modena won our tasting, with a flavor reminiscent of dried fruits such as figs, raisins, and prunes. Some of these nuances disappeared once the vinegar was reduced or whisked into vinaigrette, but it still [tasted pleasantly sweet]. While this product’s texture was fairly thin, its flavor earned high marks in the dressing and the glaze. Master of the Grill [Save up to 50% on Master of the Grill] Master of the Grill features the collective wisdom earned over 23 years of developing grilling, barbecuing, and grill-roasting recipes for Cook’s Illustrated, Cook’s Country, and dozens of our other no-nonsense, hands-on cookbooks. Every recipe has instructions for both charcoal and gas grills. [Order your copy today] for just $17.50. Poisoned Vines: France’s Most Celebrated Vineyard Is Attacked by Eco-Terrorism #424 April 9, 2016 [Poisoned Vines: France's Most Celebrated Vineyard is Attacked by Eco-Terrorism] [Wine Bottle] In 2010, a father-son crime duo attempted to poison the vines of La Romanée-Conti, the vineyard that produces Burgundy’s finest and most expensive wines. We speak with Maximillian Potter, the author who chronicled this bizarre true crime story in his book Shadows in the Vineyard: The True Story Of The Plot To Poison The World’s Greatest Wine. Is There A Commercial Chicken Broth Worth Buying? [Swanson Chicken Stock] Unlike most of the other liquid broths in our lineup, this one achieved [“rich,” “meaty” flavor] and did so the old-fashioned way—with a relatively high percentage of meat-based protein. The only problem: Some tasters thought it came across as “beefy” or even “mushroomy,” not chicken-y. The Powerful Enchanted Cooking of Mamushka! #512 April 16, 2016 [MAMUSHKA CAN COOK! The Food, The Memories, and The Cooking of Eastern Europe] [Olia Hercule] Mamushka may have been the fictional dance in the film The Addams Family, but it quickly became the nickname of Olia Hercule’s mother, who lived in the Ukraine. Hercule’s watershed cookbook gives us a unique look into the powerful cooking of a part of the world that has a lot to teach home cooks about preparing bold, satisfying dinners without being fussy or precious about one’s food. How Do You Keep An Opened Bottle of Champagne? [Cilio Champagne Bottle Sealer] The Cilio Champagne Bottle Sealer attaches with an easy one-handed motion and an affirming click. Wine saved with it was [just as fresh as a newly opened bottle] for two full days (a full week if left undisturbed) and was still drinkable on day three, thanks to its protruding plug and a secure closure, which combined to make the best seal. Once on, the sealer was almost flat against the top of the bottle and fit easily in the fridge. Chimps Who Cook #423 April 30, 2016 [Chimps Who Cook: At Jane Goodall’s Congo Sanctuary, Chimps are Cooking Up Dinner] [Chimp] At Jane Goodall’s Congo sanctuary, chimps are cooking up dinner! Well, at least they are learning to make the intellectual link between waiting and cooked food. This sociological experiment tells us a lot about what it means to be human and the ability of chimps and other primates to trade immediate gratification for long-term benefit. Red Lentil Soup [Red Lentil Soup with North African Spices] Red lentils cook quickly into a puree, but their mild flavor requires a bit of embellishment. We start by sautéing onions in butter and then use the warm mixture to bloom some fragrant North African spices. Tomato paste and garlic complete the base, and a mix of chicken broth and water gives the soup a full, rounded character. After only 15 minutes of cooking, the lentils are soft enough to be pureed with a whisk. [A generous dose of lemon juice] brings the flavors into focus, and a drizzle of spice-infused butter and a sprinkle of fresh cilantro complete the transformation of commonplace ingredients into an exotic yet comforting soup. Adam Gopnik on Eating Air #511 April 2, 2016 [The Life and Extraordinary Times of Edna Lewis, The Grande Dame of Southern Cooking] [Adam Gopnik] Soufflés, lattes—we are paying a lot for air, and happily. Gopnik discusses the mysteries of beating air and then eating it. He proposes that modern cuisine is based on nothing more than air! Roasted Asparagus [Roasted Asparagus] We roasted relatively thick asparagus spears on a preheated baking sheet in a 500-degree oven, which ensured that they browned deeply and quickly. Not moving the spears during cooking allowed them to get [a rich sear on one side] and remain a vibrant green on the other, which helped them retain their freshness and tender snap. We trimmed the base of the spears with a knife and peeled away their tough skin to reduce waste. Let’s Play With Our Wine! #511 April 2, 2016 [The Life and Extraordinary Times of Edna Lewis, The Grande Dame of Southern Cooking] [TK] Try tasting wine from three separate glasses, each holding 3 ounces of wine: the first straight from the bottle, the second with ¼ teaspoon of water added, and the third with ½ teaspoon of water added. These small additions will make a huge difference in the taste experience. In fact, California winemakers routinely add water to wine to lower alcohol levels and manage balance. Persian-Style Rice [Persian-Style Rice with Golden Crust (Chelow)] Chelow is a classic Iranian dish that marries an unusually light and fluffy rice pilaf with a golden-brown, crispy crust. It is, in essence, [two dishes in one]. We found that rinsing the rice and then soaking it for 15 minutes in hot salted water was just as effective as the traditional 24-hour cold-water soak for producing fluffy grains. Parboiling the rice and then steaming it to finish cooking was also essential to creating the best texture for the pilaf and the perfect crust. Final Thought: The Bozo Bop-Bag Do you ever wonder why a person is successful? Or not? Is it nature or is it nurture? To measure nature over nurture, psychologists came up with the Bobo doll test. This was a Bozo-style bop bag—a life-size inflatable bag that you punch that always bops back up. A young child is put in a room with an adult. The adult attacks the Bobo doll and then leaves. Then psychologists observe the child on its own to see if he or she also punches the doll. And, voilà , many of the kids did just that. In a nutshell, that is about all you need to know about the usefulness of psychological studies. It’s enough to make me want to punch a Bobo doll. Cordially, Christopher Kimball Host, America's Test Kitchen Radio Call us today at America's Test Kitchen Radio Call us with your cooking questions anytime. The number is 855-34-COOKS (855-342-6657) or [email us at Questions@ATKRadio.com]. In these Episodes RECIPES TASTINGS & TESTINGS [Red Lentil Soup] [Red Lentil Soup] [Roasted Asparagus] [Roasted Asparagus] [Persian-Style Rice with Golden Crust (Chelow)] [Persian-Style Rice] [Tasting Supermarket Balsamic Vinegar] [Tasting Supermarket Balsamic Vinegar] [Tasting Chicken Broth] [Tasting Chicken Broth] [Testing Champagne Savers] [Testing Champagne Savers] [Stitcher] Listen to America's Test Kitchen Radio using [Stitcher]! Available for iPhone, iPad, Android, Kindle Fire—from the [iTunes App Store] or the [Google Play Store]. [TuneIn] TuneIn lets you listen to more than 100,000 real radio stations and more than 4 million podcasts streaming from every continent. This is real radio. 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