10 Cooking Shows That Changed the Way We Eat

'America's Test Kitchen'
Author and host of "America's Test Kitchen," Chris Kimball, serving up corn soup in 2004. Glenn Asa/The Denver Post/Getty Images

Your cake ended up flat as a pancake. The new soup recipe is way too salty. And how did that steak get so tough? The staff at "America's Test Kitchen" is dedicated to preventing those calamities. Their goal is to offer foolproof recipes by using the science of cooking. As of 2014, this PBS series has aired for 14 years, teaching viewers how brining affects food; the difference between baking soda and baking powder; how cornstarch works in sauces; why fish sticks to the grill; and how bacteria affects different types of cutting boards.

"America's Test Kitchen" comes out of a 2,500-square-foot working kitchen in the Boston area. Over 30 full-time employees develop recipes, testing them dozens of times [source: America's Test Kitchen. The kitchen crew strives to reach the perfect combination of ingredients, technique, temperature, cooking time and equipment. Not limited to television, the kitchen's materials are also available in cookbooks, in magazines and online.