425: The New Soul Food: Lighter and Fresher but It Still Has Soul!
America's Test Kitchen Radio | Aug 21, 2015
What defines modern soul food? This week we speak with Caroline Randall Williams, author of Soul Food Love, about her family's history and the soul food that shaped it across four generations, from the early days of tea services and layer cakes to the lighter dishes created in Caroline's own kitchen. We'll find out what's hot and what's not in the world of kitchen gadgets, and we'll speak with food writer Adam Gopnik. Then we'll head into the test kitchen and learn how to make the ultimate cuban braised shredded beef. And of course, we'll be taking your calls to answer all of your cooking questions.What defines modern soul food? This week we speak with Caroline Randall Williams, author of Soul Food Love, about her family's history and the soul food that shaped it across four generations, from the early days of tea services and layer cakes to the lighter dishes created in Caroline's own kitchen. We'll find out what's hot and what's not in the world of kitchen gadgets, and we'll speak with food writer Adam Gopnik. Then we'll head into the test kitchen and learn how to make the ultimate cuban braised shredded beef. And of course, we'll be taking your calls to answer all of your cooking questions.
