Jul 24, 2014 — Morning Edition host Renee Montagne talks to America's Test Kitchen's Chris Kimball about foods that are easier than you'd guess to make at home. Fresh Nutella or kale chips, anyone?
Jul 4, 2013 — It's not just homesteaders, hipsters and foodies getting into the hands-on pursuit. The butter-churning craze is part of a larger, do-it-yourself food movement that includes everything from canning, to making homemade bitters, a food writer says.
Dec 21, 2012 — Pie can elicit thoughts of home, warmth and comfort. But fear of pie crust may deter even the most comfortable of cooks from trying their hand at pie-making. The secret, one chef reveals, starts with the formula 3-2-1.
Jul 2, 2012 — At the Culinary Institute of America, chef George Higgins teaches his students a foolproof method for making a flaky pie crust. It starts with 3 parts flour, 2 parts fat and 1 part liquid.
Jun 29, 2012 — Meat Week's almost over. It's time for Pie Week! Here's a preview: If you are scared of pie crust, we've got tips from the CIA that boil it down to a basic 3:2:1 ratio.