America’s Test Kitchen Radio with host Chris Kimball debuted in January 2012 and is distributed by PRX. The program is available to all stations from PRX.org and the ContentDepot. The program is free throughout 2014.
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 everyday cook. That's why America’s Test Kitchen 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 (bigger than This Old House).
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-ins, and has moved easily from guesting on Morning Edition and other programs.
In previews last summer, 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.
PRX, the Public Radio Exchange, is the exclusive distributor of America's Test Kitchen. ATK is available as a weekly program to all public radio stations. Those interested should contact PRX at PRXhelp@PRX.org.
For more information about America’s Test Kitchen Radio, please contact Deborah Blakeley at 612-377-1207 or firstname.lastname@example.org.
Host: Christopher Kimball
Program Feed Schedule: Thursdays 3pm EST
Program Website: http://www.americastestkitchen.com/radio/
Listener Call In Line: 855-34-COOKS
Listener Email: email@example.com
For the Spring 2013 fundraising season, America’s Test Kitchen has a new fundraising show, free premiums – and a new way to convert current fans of ATK to membership.
Pledge premiums, available free
ATK will provide up to five signed copies of America’s Test Kitchen coveted cookbooks (value $40 each), and annual subscriptions to its popular monthly magazines, Cook's Illustrated (value $60 each), and Cook's Country (value $50 each). To order, please contact Connie Forbes firstname.lastname@example.org to order.
New fundraising idea from Chris Kimball
A personal letter from Chris to his ATK fans near you If your station airs or is planning to air ATK, Chris Kimball will write and send a letter to current Test Kitchen fans who reside in your listening area – introducing the radio show and inviting them to tune in, become a member, or donate. You help tailor the letter, specify where the donations/web traffic should go, and retain 100% of the results, along with new addresses. Call or write to Deb for more information (info below).
On-air spots voiced by Chris Kimball In these made for pledge promos, Chris talks about the overall value of public radio. Great for use in any day part to reinforce the "cast of characters" on your station. Promos are available on Content Depot and PRX.
America's Test Kitchen Radio is made available on PRX.org and the ContentDepot each Thursday by 3pm ET. Stations may air the program an unlimited number of times within 7 days of the feed. America's Test Kitchen Radio is available to all public radio stations.
Each program is 59 minutes long, is newscast compatible, and includes two, 1-minute floating ID breaks.
Promos for each program will be available on Tuesdays on the Depot and PRX.org. "Taste and feel" promos are available on the Depot (search "INSERT NAME OF PROMO FEED") and on PRX. Taste and feel promos will be updated every quarter.
Excerpting is permitted for promotional purposes only with producer approval. The programs may be simulcast live on the web from a station website but not archived or repackaged for on-demand listening.
Segment A: (6:00-19:59) Approximately
Break 1: (20:00-20:59) Approximately
Segment 2: 21:00-39:59) Approximately
Break 2: (40:00-40:59) Approximately
Segment 3: (41:00-59:00) Approximately
Bridget Lancaster is the Executive Food Editor for New Media, Television and Radio. She joined the Cook's team in 1998 and is an original cast member of both America's Test Kitchen and Cook's Country television shows, as well as a co-host for the America's Test Kitchen Radio program. She also serves as the lead instructor for the America's Test Kitchen Cooking School.
Jack Bishop is the editorial director of America's Test Kitchen. He joined the staff of Cook's magazine in 1988 and helped with the launch of Cook's Illustrated in 1993. He established the tasting protocols used in America's Test Kitchen and has authored dozens of articles for the magazine. Jack directed the launch of Cook's Country magazine and oversees editorial operations at both magazines. He is a cast member of America's Test Kitchen, the top-rated public television cooking show now in its thirteenth season. He is also a cast member of the TV show Cook's Country, which aired its fifth season in September 2012. Jack edited The Best Recipe (1999) and established the books division at America's Test Kitchen. Jack's wife, Lauren Chattman, is a cookbook author and former pastry chef. They have two daughters.
Lisa McManus is senior editor in charge of all equipment testing and ingredient tasting stories at Cook’s Illustrated and Cook’s Country magazines, and writes testing and tasting features for Cook’s Illustrated. She is also a cast member on America’s Test Kitchen Television. She joined America’s Test Kitchen in 2006, after working as a newspaper food editor, and magazine and newspaper journalist for many years in Boston, New York, and California. She is a graduate of Brown University and the Columbia University Graduate School of Journalism. Her husband, Hugh, is a rocket scientist, and they have two sons.
Guy Crosby is the science adviser for America’s Test Kitchen. He began working for Cook’s Illustrated as a consulting editor in early 2005. Guy earned a B.S. in chemistry from the University of New Hampshire and a Ph.D. in organic chemistry from Brown University, and he has been a postdoctoral research associate and part-time instructor of chemistry at Stanford University. Guy is a full-time associate professor in the Department of Chemistry and Food Science at Framingham State University, and he’s an adjunct associate professor of nutrition with the Harvard School of Public Health. Guy also serves as an external adviser for the new, first-of-its-kind EcoGastronomy program at the University of New Hampshire. Guy and his wife, Christine, have two grown children, Kristin and Justin.
Melissa Baldino is the executive producer of America’s Test Kitchen TV, Cook’s Country TV, and America’s Test Kitchen Radio. She joined America’s Test Kitchen in 2002, after working in media in San Francisco and London. She is a dual citizen of both the U.S. and Austria and currently lives in Cambridge, Massachusetts.
America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three-dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe.
Our recipes, equipment ratings, taste test results, and kitchen tips are made available through our magazines, our Web sites, our television series; America's Test Kitchen, and our cookbooks. We invite you to visit the following site to learn more: