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Christopher Kimball, host of America’s Test Kitchen on PBS, offers a behind-the-scenes look of the show at the Capitol Center for the Arts in Concord on Thursday, Oct. 16. Courtesy photo.




America’s Test Kitchen Live

When: Thursday, Oct. 16, at 7:30 p.m.
Where: Capitol Center for the Arts, 44 S. Main St., Concord
Cost: Tickets range from $35 to $45, or $85 for VIP tickets (include post-show meet and greet and signed copy of The America’s Test Kitchen Cooking School Cookbook)
Visit: ccanh.com




From screen to stage
America’s Test Kitchen goes live in Concord

10/09/14



Fans of the PBS show America’s Test Kitchen can see bow-tie-wearing host Christopher Kimball on stage instead of on screen for a change at the Capitol Center for the Arts in Concord. 

On Thursday, Oct. 16, Kimball will host an insider’s view of the popular culinary show during America’s Test Kitchen Live. The multimedia program includes everything from food tastings to science experiments, plus live audience participation. Audience members will also meet other foodie personalities during the show through audio and video presentation, like competitive food eaters, “vengeful” cheese makers, and even Downton Abbey’s chef. Kimball is also the founder and editor of Cook’s Illustrated. He and the ATK crew just wrapped up filming the show’s 15th season this summer.
Kimball responded to the Hippo’s questions via email in anticipation of his upcoming stop in Concord. 
 
It sounds like America’s Test Kitchen Live is much more than what you’d see in the TV show, including audience interaction and multimedia presentations with competitive food eaters and Mrs. Patmore from Downton Abbey. What’s one of your favorite parts of the program?
I always love the interaction with the audience, whether it is live tastings on stage, science experiments, or just Q&A. My favorite clip in the show is the morning television sequence with Jack Bishop [editorial director of America’s Test Kitchen] when he tries to make a Yule Log but it goes very wrong very quickly and, of course, the time I almost burned down the set of The Today Show.
 
Is it odd to perform in front of a live audience instead of facing a camera for America’s Test Kitchen Live?
No, no problem. Love a live audience — a whole lot more interesting than doing TV.
 
Do you have a favorite America’s Test Kitchen memory from over the seasons?
Oh, lots of them. Our test kitchen director dressed up as a giant rabbit. I have always liked dressing up as a hippie. I try to do that every season — I was one for many years. I love the moments when Bridget [Lancaster, executive food editor for New Media, Television and Radio at America’s Test Kitchen] gives it back to me in some unexpected way. Lots of those moments we cannot include on the show!
 
Have you discovered any new tools for the kitchen that you can’t wait to share with friends and family because of America’s Test Kitchen?
Sure, lots of them. Each year, as we do the testing segments, I run upstairs to order something that I particularly like. I love the new Thermoworks thermometer with the extended cord. I love the Technivorm Moccamaster drip coffee machine. I love the Breville juicer. The list goes on.
 
Why do you think it is that America’s Test Kitchen is so beloved and has such a following?
We are, if nothing else, authentic. We shoot the main show in our real test kitchen. Everyone on the show has been working together for at least 15 years and up to 25 years. Our Cook’s Country show is filmed in a real farmhouse that I own in Vermont. And none of us is particularly good at acting, so what you see is what you get. Finally, we like to show bad food, mistakes. Other shows always make it seem that nothing can go wrong and that cooking is easy. It isn’t!
 
Can you share any highlights or teasers for Season 15?
I can’t remember anything about a particular season since we have done so many shows, but I do remember playing a Grateful Dead song for one recipe, I remember a great Carne Asada, sweet potato fries, shrimp burgers and a really interesting recipe for broiling pork tenderloins. And the Chocolate Crinkle Cookies are to die for. 
 
As seen in the October 9, 2014 issue of the Hippo.





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