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  • 6 years ago
212: Blood, Bones and Butter: New York Chef Confidential

212: Blood, Bones and Butter: New York Chef Confidential

This time on America’s Test Kitchen, we interview Gabrielle Hamilton, chef-owner of New York’s Prune restaurant and author of the best-selling memoir Blood, Bones, and Butter. We’ll find out what’s hot and what’s not in the world of kitchen gadgets, and we’ll be tasting wine with expert Stephen Meuse. Then we’ll head into the test kitchen to learn how to make New England Clam Chowder. And of course, we’ll be taking your calls to answer all of your cooking questions.

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