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The following is a list of radio show episodes of the public television cooking show America's Test Kitchen in the United States. The radio show debuted in January 2012 and is distributed by PRX.
| Show Number | Title |
|---|---|
| 139 | New Rule: A Calorie is Not A Calorie |
| 138 | The Amazing World of James Beard |
| 137 | Thanksgiving Special Show |
| 136 | Beyond Falafel: Middle Eastern Food Gets a Makeover |
| 135 | Tasting with The Brain: The New Science of Neurogastronomy |
| 134 | United Noshes: 170 Dinner Parties from Afghanistan to Zimbabwe |
| 133 | Taco USA: How Mexican Food Conquered America |
| 132 | Are Super Foods Really Super? |
| 131 | Supermarket Design: The Perfect Consumer |
| 130 | Chopped: Inside The World of Food TV |
| 129 | Welcome to The All-New World of Cocktails! |
| 128 | Tupperware's Biggest Secret: Brownie Wise |
| 127 | First Class Dining at 35,000 Feet |
| 126 | The Food World According to Adam Gopnik |
| 125 | Big Appetites: The World of Competitive Eating |
| 124 | Secrets of The Perfect Cup of Coffee |
| 123 | Who is Martha Stewart? |
| 122 | What's for Dinner on The Space Station? |
| 121 | Last Suppers: Cleopatra to Marilyn Monroe |
| 120 | The Great Carnivore/Vegetarian Debate |
| 119 | Turkey: The New Mediterranean Cuisine |
| 118 | The New World of Stolen Recipes |
| 117 | The Secret Life of Betty Crocker |
| 116 | The Truth about Organic Foods |
| 115 | The Raw Milk Debate |
| 114 | The Making of a French Chef: Eric Ripert |
| 113 | Do Diets Work? |
| 112 | The Mysterious Power of Detoxing |
| 111 | A New Manifesto for School Lunch |
| 110 | Inside The Lives of Chefs |
| 109 | What You Don't Know about Coffee Beans |
| 108 | The Mystery of Biodynamics |
| 107 | In Search of the Best Chef’s Knife |
| 106 | The Fish Mafia |
| 105 | Restaurant Critic Secrets Revealed |
| 104 | The Truth about Olive Oil |
| 103 | A Tribute to Julia Child |
| 102 | Blind Wine |
| 101 | Season to Taste |
| Show Number | Title |
|---|---|
| 240 | Holiday Special: Top Kitchen Gifts, Wine Guide, Celebrity Holiday Memories |
| 239 | Secrets of a Modern-Day 18th Century Cook |
| 238 | The Most Dangerous Fungi: Inside the World of Mushroom Hunters |
| 237 | Thanksgiving Special: Turkey Q & A and The Real Story of The First Thanksgiving |
| 236 | Up Close and Personal with Lidia Bastianich |
| 235 | Colonel Sanders: The Man Behind The Myth |
| 234 | Mollie Katzen Tells All: A Personal History of Moosewood |
| 233 | Secrets of Southern Cooking: Dan Doodles, Caramel Cake, and Pot Likker |
| 232 | Ethiopia to New York: Chef Marcus Samuelsson's Long Journey to The Top |
| 231 | Only 10% Human: Michael Pollan on The Weird Science of Your Gut, 1/23/2014 |
| 230 | Rick Bayless Wins Top Chef Masters with Mexican Molé, 11/21/2013 |
| 229 | The Perfect Cheese: A True Story of Love, Nature, and Revenge, 12/19/2013 |
| 228 | The Drunken Botanist: Put The Garden Back into Cocktails! |
| 227 | The Mystery and History of Soul Food, 8/15/2013 |
| 226 | Dognition: Why Your Dog is A Genius, 8/1/2013 |
| 225 | The World According to Ron Finley, The Guerrilla Gardener of South LA |
| 224 | Swindled: The Amazing History of Food Fraud, 7/18/2013 |
| 223 | Chocolate: What You Need to Know but Are Afraid to Ask! |
| 222 | Desperately Seeking Great Authentic BBQ |
| 221 | Cooking Behind Bars: A Recipe for Success |
| 220 | GULP! A Road Trip Through The Digestive Tract |
| 219 | The Truth about Celebrity Chefs: Tony Maws |
| 218 | Bartenders Tell All! |
| 217 | Downstairs at Downton Abbey, 12/26/2013 |
| 216 | Voila! The Best Sourdough In The World, 10/3/2013 |
| 215 | Jacques Pepin on DeGaulle, Kennedy, and The Best Roast Chicken |
| 214 | Food Styling Goes Hollywood. Is That Chicken Ready for Its Close up? |
| 213 | What's for Dinner? Tarantula Burgers! |
| 212 | Blood, Bones and Butter: New York Chef Confidential |
| 211 | Report from New Orleans: Katrina, Po'Boys, and Etouffé |
| 210 | Ode to Barbecue - Food Poetry Sings a New Song |
| 209 | The New British Invasion: Paris Food |
| 208 | The Kitchen Sisters Unplugged: America's Hidden Food Stories |
| 207 | Bitchin' Kitchen: Spandex Meets Food TV |
| 206 | Moonshine Madness: Still Crazy After All These Years |
| 205 | Investigating Molecular Gastronomy |
| 204 | 40 Crazy Chefs—Live Shrimp Anyone? |
| 203 | 500 Years of Kitchen Gadgets |
| 202 | Cook Fight: Two New York Times Foodies Battle over Dinner |
| 201 | Vegetarian Gourmet - A Brave New World |
| Show Number | Title |
|---|---|
| 335 | Holiday Special: Paying It Forward: The Amazing Psychology of Holiday Giving |
| 334 | An Insider's Tour of Julia Child's Kitchen |
| 333 | Thanksgiving Special: True Stories from The Butterball Turkey Talk-Line |
| 332 | New York Times Restaurant Critic Pete Wells Speaks Out |
| 331 | Peace Meals: Eating in War Zones from Iraq to Afghanistan |
| 330 | The Day Meat Fell from The Sky: A Halloween Special |
| 329 | Mario Batali Speaks! Up Close and Personal with a Celebrity Chef |
| 328 | Rhubarb and Marilyn Monroe: Life on A Small Michigan Farm |
| 327 | New York Times Wine Critic Eric Asimov: Wine for The Rest of Us |
| 326 | Food Futurism: WikiPearls, oPhones, and Le Whif |
| 325 | Home Fermentation 101: Easy, Safe and Fun |
| 324 | The New Food Journalism: New Orleans Post Katrina |
| 323 | Eating White Dirt: Investigating The World's Strangest Food Obsession |
| 322 | What Has Your Food Been Eating? The Secret World of Modern Agriculture |
| 321 | Mean Streets: Rags to Riches with Boston's Top Chef Barbara Lynch |
| 320 | How (Not) To Start A Pizzeria: A Real-Life Survival Guide |
| 319 | July 4 Beer Special! The Amazing History, Lore and Science of America's Favorite Drink |
| 318 | Being Ruth Reichl: Up Close and Personal with The Last Editor of Gourmet |
| 317 | A New Theory of Evolution: Cooking Made Us Human! |
| 316 | The Insider's Guide to Paris with David Lebovitz |
| 315 | Secrets of Chinese Home Cooking |
| 314 | Inside Top Chef with Top Model Host Padma Lakshmi |
| 313 | In Memory's Kitchen: The Cookbook that Survived The Holocaust |
| 312 | Chef Jeremiah Tower Reveals The True Story of America's Food Revolution |
| 311 | The Business of Meat: How The Meatpacking Industry Revolutionized America |
| 310 | Junk Food Engineering: Why Food Companies Weaponize Sugar, Salt and Fat |
| 309 | Do Manners Matter? Yes... and They Can Change Your Life |
| 308 | Picnics on Mars: Packing for A Trip to The Angry Red Planet |
| 307 | Gut Instinct: How The Science of Gut Bacteria Can Change Your Weight, Your Health, and Your Life |
| 306 | Breaking The Code of Gluten-Free Baking: The Secrets, Science, and Techniques of Great Gluten-Free Recipes |
| 305 | Bronx Cheers: The "Baron" Seeks Out The Best Ethnic Food in America |
| 304 | Ramen Revolution: The Secrets of America's New Fast Food |
| 303 | The Best Restaurant in The World? Live Shrimp and Deep Fried Moss! |
| 302 | Extreme Eating: From 100 Year Old Eggs to Kopi Luwak |
| 301 | Private Cooking Lesson with Yotam Ottolenghi, Author of Jerusalem |
| Show Number | Title |
|---|---|
| 435 | Food in Holiday Literature: From Dickens' Christmas Pudding to Capote's Fruitcake |
| 434 | The Joys of Nordic Cuisine: Magnus Nilsson Cooks in a Hostile Land |
| 433 | The Crazy History of Thanksgiving Day Parades: Ragamuffins, Hobos, Scary Masks, and Trick or Treat! |
| 432 | Snap, Crackle, Pop! The Secret Science of The Sound of Food |
| 431 | Halloween Special: Who Killed Thelma Todd? We Reopen The Case of This Famous Actress/Restaurateur |
| 430 | The Great Sugar Debate: The Scientific Argument for Artificial Sweeteners |
| 429 | The Essence of Emeril: The Off-Camera Emeril Lagasse on Life, Cooking, Fame and Fortune |
| 428 | Cooking From Books: Brooklyn Butcher Nicoletti Serves Up Literary Dinners |
| 427 | The Art of BBQ: Aaron Franklin Strips it Down and Beefs It Up |
| 426 | Mexican Revolution: Enrique Olvera from Cosme Reinvents Mexican Cooking |
| 425 | The New Soul Food: Lighter and Fresher but It Still Has Soul! |
| 424 | Poisoned Vines: France’s Most Celebrated Vineyard is Attacked by Eco-Terrorism |
| 423 | Chimps Who Cook: At Jane Goodall’s Congo Sanctuary, Chimps are Cooking Up Dinner |
| 422 | The Truth about Gluten: Media Hype or Good Science? |
| 421 | Chiang Mai at Home: Thai Cooking Lesson with Andy Ricker |
| 420 | Prohibition Part Two: Cocktails and Politics in the Roaring Twenties |
| 419 | Prohibition Part One: Inside The 21 Club Speakeasy with Bogart, Bacall, and Hemingway |
| 418 | Mexican Cooking Class with Rick Bayless: Big Flavors, Easy and Everyday |
| 417 | Your Brain on Food: Lose Weight, Live Longer, Eat Chocolate, and Drink Coffee! |
| 416 | The Dorito Effect: The New Science of Creating Potent Flavor Chemicals to Market Bland Supermarket Food |
| 415 | The Man Who Mistook Oysters for Chocolate: Exploring The Rare Medical Condition of Synesthesia |
| 414 | Sorting It Out: How Four British Mates Founded SORTED, YouTube’s Hottest Cooking Channel |
| 413 | Cooking Lesson: The Secrets of Cooking Brilliant Chinese Food at Home with Fuchsia Dunlop |
| 412 | Pig Tales: A True Story of Smart Pigs, Dumb Farmers and The American Pork Industry |
| 411 | One Way Trip to Mars, Part Two |
| 410 | One Way Trip to Mars, Part One |
| 409 | The Dead Pit: The True, Shocking Story of The U.S. Meat Animal Research Center |
| 408 | Do Celebrity Diets Really Work? From Marilyn Monroe to Beyoncé |
| 407 | How to Cook A Puffin: The New Cooking of Iceland |
| 406 | Rachael Ray Speaks Out on Fame, Pajamas, Hard Work and Her Cabin in The Woods |
| 405 | Quack Diets? The Scientific Truth about Paleo, Gluten-Free, and Other Hot Diets |
| 404 | Chicken Madness: How A Rare, Exotic Bird Fed The World |
| 403 | The Aunt Jemima Syndrome: Southern Food Myths Exposed |
| 402 | The Barefoot Contessa Speaks Out |
| 401 | How to Read a Menu: The Secret Language of Food |
| Show Number | Title |
|---|---|
| 529 | Horror Kitchen: The True Story of Vincent Price, the Unlikely Cookbook Author and Gourmet |
| 528 | The End of Restaurant Tipping? The Psychology and Economics of Paying for Service |
| 527 | Grimm Food: The world of the Brothers Grimm is full of culinary allegory, from poisoned apples and edible cottages to hungry wolves and starving children |
| 526 | The Billionaire's Vinegar: The Mystery of The World's Most Expensive Bottle of Wine |
| 525 | Calories and Corsets: Weird Diets, Weight-Loss Gimmicks, and Changing Fashions from Rome to Today |
| 524 | Sioux Chef: Native American Food Truck Offers Sumac Popcorn, Cedar-Braised Bison, and Native Pestos |
| 523 | Food on the Campaign Trail: The Political Perils of Chili Dogs, Pizza, Cheesesteak, and Tamales |
| 522 | How to Print a Turkey: Will 3D Food Printers Change How We Cook and Eat? |
| 521 | Is Fat Duck Chef Heston Blumenthal The Michelangelo of Food? |
| 520 | The New Science of BBQ: What Meathead Goldwyn Knows that You Don't |
| 519 | The Buddhist Cook: Elizabeth Andoh explains how the principles of Kansha and Washoku can transform your cooking |
| 518 | The Secret Life of Roald Dahl and The Chocolate Factory |
| 517 | The Vanishing Sea Women of Jeju Island |
| 516 | Farm to Table Undercover: Fact or Fraud? |
| 515 | Take A Walk on The Wild Side: 12,000 Miles from Mongolia to Australia |
| 514 | First Bite: New Science Shows that Our Food Preferences Start Before Birth |
| 513 | Are you feeling lucky? Danielle Chang of LuckyRice talks about Asian food, superstition, and luck |
| 512 | Mamushka Can Cook! The Food, The Memories, and The Cooking of Eastern Europe |
| 511 | The Life and Extraordinary Times of Edna Lewis, The Grande Dame of Southern Cooking |
| 510 | Be A Successful TV Cooking Show Host! (Sara Moulton Reveals Her Secrets) |
| 509 | Beyond Wienerschnitzel: The Exciting New World of Austrian Cuisine |
| 508 | Enokie Dokie Burger Anyone? Inside Bob's Burgers with Creator Loren Bouchard |
| 507 | Hot Joy Restaurant! Chef Watson Mixes South Texas with Pan-Asian. Stoner Food or High Cuisine? |
| 506 | 8 Glasses of Water/Day? Humbug! Dr. Aaron Carroll debunks this and other modern health myths |
| 505 | Inside The Museum of Food and Drink: Puffing Guns, Fake Flavors, and Perfect French Fries |
| 504 | Sweet, Sour, Spicy, Salty, Crunchy, Bitter, Creamy: The New World Cuisine of Travis Lett's Gjelina |
| 503 | The Ethical Meat Eater: Can Carnivores Adopt A Moral High Ground? |
| 502 | The Madness of Dan Pashman: The Sporkful Genius Rants about Hot Dogs, Cap'n Crunch and Mashed Potatoes |
| 501 | Wine Fraud Nation: Cheap Wine, Expensive Labels, and Big Money |
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