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America's Test Kitchen Radio

Series produced by America's Test Kitchen Radio

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America’s Test Kitchen Radio applies the no-nonsense, first-hand testing approach of our TV show to the wide world of food, dining, and cooking—with your voices thrown into the mix for good measure. Each episode features food and cookware recommendations and in-depth interviews.

America’s Test Kitchen Radio with host Chris Kimball is one of public radio’s newest weekend anchor programs, distributed by PRX. This show is available for an annual carriage fee. Rates are listed below in the full description.

For more information about America’s Test Kitchen Radio, please contact Kathleen Unwin at 314-963-9763 or kathleen@prx.org. We also request that you report your carriage day and time to Kathleen.

Food has become a national obsession and with it a multitude of flashy programs, magazines, books and blogs – ranging from pure entertainment to celebrity showcases. Yet they aren’t much help to the every day cook. That's why America’s Test Kitchen in Boston wants to find a better way to make a food program for radio. America’s Test Kitchen Radio is a food program for right now – filled with clear, practical information, without the gourmet fuss. The hour is all about insights, tips and techniques that illuminate the truth about real home cooking. There will be some mystery, too, like why bad things happen to good recipes and the science behind good results The team behind America's Test Kitchen Radio knows something about connecting with audiences. Some two million public television fans watch each episode of America’s Test Kitchen, the most watched weekend lifestyle show on public TV. America’s Test Kitchen Radio host Chris Kimball will introduce listeners to an eclectic collection of test cooks and food experts from the Test Kitchen, and people who come at food and cooking from unique and useful perspectives, with rich stories to tell. Chris is a natural host during segments and call-in, and has moved easily from guesting on Morning Edition and other programs. In previews, test PD’s called the show “surprising, useful and entertaining,” “fascinating,” “relevant” and “personal,” and many said it drew them in even though they don’t cook and aren’t foodies.

Carriage fees for FY 2015:
  • 5+ Million: $2,500
  • $2.5 - 5 million: $2,200
  • $1 - 2.5 million: $1,750
  • $600,000- 1 million: $1,500
  • $300,00 - $600,000: $1,250
  • $25,000 - $300,000: $750
  • Less than $25,000: $250
For more information about America’s Test Kitchen Radio, please contact Kathleen Unwin at 314-963-9763 or kathleen@prx.org. Hide full description
America’s Test Kitchen Radio with host Chris Kimball is one of public radio’s newest weekend anchor programs, distributed by PRX. This show is available for an annual carriage fee. Rates are listed below in the full description.

For more information about America’s Test Kitchen Radio, please contact Kathleen Unwin at 314-963-9763 or kathleen@prx.org. We also request that you report your carriage day and time to Kathleen.

Food has become a national obsession and with it a multitude of flashy programs, magazines, books and blogs – ranging from pure entertainment to celebrity showcases. Yet they aren’t much help to the every day cook. That's why America’s Test Kitchen in Boston wants to find a better way to make a food program for radio.America’s Test Kitchen Radio is a food program for... Show full description

Additional Files

179 Pieces

Order by: Newest First | Oldest First
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This week, we speak to New York Times reporter Michael Moss about the Dead Pit, a USDA livestock research facility in Nebraska that has caused the ...

  • Added: Sep 21, 2016
  • Length: 53:59
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This week from the Test Kitchen, we discover the world of the Brothers Grimm and their connection to food. There is a preoccupation with food in t...

  • Added: Sep 14, 2016
  • Length: 53:59
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This week from the Test Kitchen, we speak with Benjamin Wallace, author of The Billionaire’s Vinegar about the most expensive bottle of wine ever s...

  • Added: Sep 07, 2016
  • Length: 53:57
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This week, we talk to the man who some would say has the most coveted job in the food industry: New York Times restaurant critic Pete Wells. We’ll ...

  • Added: Aug 31, 2016
  • Length: 53:57
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This week from the Test Kitchen, we speak to Louise Foxcroft, the author of Calories & Corsets, which exposes the myths and anxieties that drive to...

  • Added: Aug 24, 2016
  • Length: 53:59
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This week from the Test Kitchen, we speak to Sean Sherman, a Minneapolis-based Native American chef. He is reclaiming the food traditions of his an...

  • Added: Aug 17, 2016
  • Length: 53:58
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Everyone knows that Doritos are not naturally flavored, but what does natural mean anyways? This week author Mark Schatzker introduces us to labora...

  • Added: Aug 10, 2016
  • Length: 53:58
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This week from the Test Kitchen, we discuss food on the campaign trail. Do the food choices of the presidential candidates really reveal their inne...

  • Added: Aug 03, 2016
  • Length: 53:57
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This week from the Test Kitchen, we discover the future of food. We speak with Jeff Lipton, a 3D food printing pioneer, to explore the very real p...

  • Added: Jul 27, 2016
  • Length: 53:58
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This week we speak with Maureen Downey, founder of WineFraud.com, who peels back the secrets of this billion dollar industry, from fake labels and ...

  • Added: Jul 20, 2016
  • Length: 53:56
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This week from the Test Kitchen, we talk to Heston Blumenthal. Heston is chef-patron of The Fat Duck in the UK, a three Michelin-starred restaurant...

  • Added: Jul 13, 2016
  • Length: 53:59
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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 ...

  • Added: Jul 06, 2016
  • Length: 53:58
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This week from the Test Kitchen, an interview with Meathead Goldwyn. Meathead is the editor of AmazingRibs.com. He calls himself a Barbecue Whisper...

  • Added: Jun 29, 2016
  • Length: 53:59
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This week from the Test Kitchen, we speak with Elizabeth Andoh, author of Kansha and Washoku and the leading English-language expert on Japanese cu...

  • Added: Jun 22, 2016
  • Length: 53:59
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What if the London Underground tasted like soft-boiled eggs? That's true for James Wannerton, who tells us this week about Synesthesia, a neural co...

  • Added: Jun 15, 2016
  • Length: 53:59
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This week from the Test Kitchen, we celebrate the life and work of Roald Dahl on the centenary of his birth. We speak with his wife Felicity Dahl w...

  • Added: Jun 08, 2016
  • Length: 53:59
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This week from the Test Kitchen, we discover the world of the Haenyeos. For hundreds of years, the sea women of Jeju Island have braved the danger...

  • Added: Jun 01, 2016
  • Length: 53:58
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This week from the Test Kitchen, we investigate the legitimacy of Farm to Table. We speak to Laura Reiley, food critic for the Tampa Bay Times. Rei...

  • Added: May 25, 2016
  • Length: 53:58
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Is it possible to bring the big flavors of Mexico into the American home kitchen without using hard-to-find ingredients and specialty cookware? Thi...

  • Added: May 18, 2016
  • Length: 53:59