Food Special

How do you give cold picnic chicken great flavor without flabby, sticky skin? How can you keep your sautéed zucchini from going all soggy and bland in the pan? When choosing a kitchen knife, do you really need $400 worth of forged German steel? Christopher Kimball, founder and editor of Cook's Illustrated magazine and host of the PBS series, America's Test Kitchen, joins us for a tantalizing discussion of all things food. We'll exchange recipes, talk ingredients, explore cooking techniques, explore the best tools of the kitchen trade and, of course, answer your phoned in questions. For example, does the size and type of pan you use really make a difference when cooking on your stove top? Does a well-done grilled burger have to mean it's overdone, dry and tasteless? Would you like a recipe for a delicious, lemony chicken piccata with prosciutto that your family will rave about? Then stay with 90.3 as we fire up the grill, preheat the oven and turn on the stovetop.