Eat more sustainably with America's Test Kitchen

As part of its 2024 climate spotlight Year of the Earthshot, the Museum of Science, Boston and America’s Test Kitchen (ATK) today launched Sustainable Eats, a digital series exploring sustainable food options that reduce waste and conserve energy. ATK TV test cook and recipe developer Joe Gitter offers viewers step-by-step guidance on preparing sauerkraut, kombucha, and aquafaba meringue cookies, explaining the scientific processes that produce each of their unique flavors and health benefits, tips for perfecting dishes at home, and the numerous ways they contribute to green food culture and environmental sustainability.

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Join us as we uncover the hidden potential of aquafaba, that often-overlooked liquid found in canned chickpeas. Aquafaba is a culinary marvel, packed with proteins and starches, offering endless possibilities for eco-conscious cooking. From mayo substitutes to binding agents in burgers, its versatility knows no bounds. Today, we're showcasing its magic in the form of delectable meringue cookies, demonstrating how simple ingredients can create extraordinary treats. Step into the kitchen with us as we transform aquafaba into glossy peaks, resulting in cookies that are crispy on the outside and delightfully chewy within. With just a dash of creativity, you can turn everyday pantry staples into culinary wonders.

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In this video we’ll dive into the intricate processes of fermentation. Learn how lactic acid bacteria play a crucial role in transforming simple cabbage into tangy sauerkraut, while also preserving its freshness and boosting its nutritional value. Explore the chemical reactions that occur during fermentation, from the conversion of natural sugars into lactic acid to the enhancement of flavor and shelf life. Get ready to embark on a culinary journey where science meets sustainability, and revolutionize your kitchen with DIY fermentation!

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Join us on an exciting journey into the world of homemade kombucha! In this video, Joe shares expert tips and techniques for crafting your own fizzy, probiotic-rich beverages right in your own kitchen. Discover the secrets behind fermentation as Joe explains the symbiotic relationship between bacteria and yeast, and how they transform simple ingredients like tea and sugar into a deliciously tangy elixir. Learn how to brew, flavor, and bottle your kombucha, all while reducing plastic waste and carbon emissions associated with store-bought drinks. Whether you're a fermentation enthusiast or a sustainability advocate, this video has something for everyone. So grab your glass jars, gather your ingredients, and join us as we raise a toast to a greener, healthier planet, one sip at a time!

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