Food & Travel

WPT Interviews: Christopher Kimball From America’s Test Kitchen

When America’s Test Kitchen and Cook’s Country host Christopher Kimball visited Madison recently, Wisconsin Public Television caught up with the celebrated chef and founder and editor of Cook’s Illustrated magazine to ask him about his go-to rules on kitchen gadgets, the small things every home cook should know to be successful, a few surprising hints that make life in the kitchen easier (spoiler alert: vodka makes great pie crusts!), his favorite cocktail, the cheese question he gets asked most and the secret to the perfect cheesecake.

We even surprised him a bit when he learned that an Old Fashioned made with brandy was the Wisconsin drink of choice. Just wait to see his reaction to that!

Watch Cook’s Country From America’s Test Kitchen Saturdays on Wisconsin Public Television.

Gather “Around the Farm Table” for a Brand-New Season

Join fourth-generation organic dairy farmer Witscher for a new season of "Around the Farm Table" beginning tonight, 7:30 p.m. Thursday, Oct. 1.
Join host Inga Witscher for a new season of “Around the Farm Table” beginning tonight, 7:30 p.m. Thursday, Oct. 1.

Around the Farm Table is back! Join fourth-generation organic dairy farmer Inga Witscher and her friends at her organic dairy farm near Osseo, St. Isidore’s Mead, and other locations across Wisconsin for new outings designed to uplift our understanding of sustainable farming practices. It all begins tonight, 7:30 p.m. Thursday, Oct. 1 (or you can watch the season premiere online now).

From a delightful, locally sourced “thank you” lunch for her farmer friends to a visit to an herb farm to brew a fresh cup of tea, the third season of the Wisconsin-produced series follows Witscher as she seeks out the best ingredients the region has to offer and produces fresh meals that celebrate Wisconsin’s landscapes and appetites.

Watch the season premiere episode, which features a Downton-Abbey inspired “shooting breakfast,” below, or tune in tonight! Want more Around the Farm Table? You can find more new episodes, as well as episodes from past seasons, online, anytime here.

Supper Clubs 101: More Than Just Dinner Conversation

Supper Clubs 101 premiered Thursday, July 23 on Wisconsin Public Television. The original documentary, which offers a behind-the-scenes look at the hometown restaurants that are serving hearty meals and a dose of nostalgia, got viewers talking on social media. Check out what fans had to say below! Missed Supper Clubs 101 or hungry for more? Watch it here! Or, keep reading to see some of the great online responses we saw during the premiere! Continue reading Supper Clubs 101: More Than Just Dinner Conversation

A Hearty Helping of Wisconsin Supper Club Culture

Take a fresh look at an Upper Midwest culinary tradition with Wisconsin Public Television’s newest documentary, Supper Clubs 101. The documentary is available online now and makes its television debut 7:30 p.m. this Thursday, July 23.

The documentary takes a behind-the-scenes look at the hometown restaurants that are serving hearty meals and a dose of nostalgia. From the history of the term “supper club” to a look at supper clubs’ symbiotic relationship with state agriculture, you’ll get a tasty tour of Wisconsin’s culinary history.

Dive into the history of Friday fish fries, a tradition that caught on during Prohibition, and explore how supper clubs’ nightly menus have been shaped by deep-rooted traditions.

In addition to a look at the history of supper clubs, Supper Clubs 101 explains how modern research conducted at the University of Wisconsin-Madison is helping today’s supper clubs serve fresher produce, meat and dairy. It also includes a look at local brews with UW-Madison food science professor Jim Steele, who is supplying up-and-coming beer brewers with tools for better beer, thereby helping supper clubs draft pints with local flavor.

Be sure to watch online or tune in this Thursday!

Supper Clubs 101 is a co-production of Wisconsin Public Television and University Communications at the University of Wisconsin-Madison.