August 18, 2012
First Class Dining at 35,000 Feet
This time on America’s Test Kitchen, we set out to figure out why it’s so difficult to serve decent food on an airplane. We’ll travel back in time to discover the origins of skillet cornbread and we’ll be tasting canned diced tomatoes. Then we’ll head into the test kitchen to learn how to make great salmon cakes with lots of salmon flavor. And of course, we’ll be taking your calls to answer all of your cooking questions.