Maggie Zhu Makes Chinese Cooking Easy | In The Test Kitchen
Dan Souza and Morgan Bolling are In The Test Kitchen with Maggie Zhu of Omnivore’s Cookbook! They dig into how she got her start as a food blogger, her “white whale” recipes, the dishes she’s developing as an Editor in Residence at America’s Test Kitchen, and answer questions from the America’s Test Kitchen audience.
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ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook’s Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK Essential Membership for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques.
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00:00 – Intro
7:54 – Tea with Maggie Zhu
10:22 – Starting Omnivore’s Cookbook
13:02 – Time in Japan
18:41 – Failure
22:47 – Audience Questions
30:58 – Residence Recipes
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Whoever is editing these episodes down the audio is absurdly low.
Amazing ☺️🌹
“America’s” test kitchen no longer upholds its name. Similar to this country I suppose.
Morgan is a heavy hitter as I like to say. Cooks Country is lucky to have her!
My favorite tea from Japan is genmaicha. Sencha mixed with toasted rice. Some of the rice pops like popcorn, making little, tiny puffs that look like cute, minuscule popcorn. Nutty/toasty flavors of the rice mix beautifully with the light and silky sencha flavors. Very delicious every-day tea.
I agree about the pork!!
Ahh, to be Jewish and hear how people enjoy pork🥲
I’ve been working on my Kalbi recipe for 25+ years. There always more ways to improve and skill up in any recipe ie growing your own speciality garlic and making your own soy sauce.
Chinese cooking demystified is my favorite YouTube Chinese cooking channel.
7:50: She is not so excited
Great conversation! I love Omnivore's Cookbook, what an inspiring story of how Maggie got started!
I enjoyed this and will check out the blog. What I really appreciated was Dan talking about his first attempts at pasta. When I was 8-years old my father passed away, a couple of years later I cooked and shopped for my 3-siblings and mother. My first attempts were terrible (mostly) and I started to read Julia Child, M. Jehanne Benoit (a French trained Chef who opened the first vegetarian restaurant in Montreal nearly 6-decades ago) and the Joy of Cooking. A revelation to a new cook. Thank you all
Hi Dan! Love from Canada
Loving these podcast episodes 👏🏽