What's Cooking: 'America's Test Kitchen' names new hosts, but you already know them

Familiar new faces on 'ATK'

"America's Test Kitchen," aired on public television stations nationwide, has named two new co-hosts after longtime host Christopher Kimball and the show parted ways in November after a contract dispute. The new hosts are Julia Collin Davison and Bridget Lancaster, original cast members who have appeared in hundreds of recipe segments since the show was launched in 2001. Davison, the executive food editor for the company's cookbook division, was hired as a test cook to develop recipes and write articles for Cook's Illustrated magazine. Lancaster, the executive food editor for new media, television and radio at "America's Test Kitchen," also started as a test cook for Cook's Illustrated, developing recipes and writing articles. They'll start filming the 17th season of the show in May, so their new episodes won't air until January 2017. (Kimball will continue to appear as host for the 2016 season currently airing.)

'ATK' and 'TST' are A-OK

Speaking of "America's Test Kitchen," it has joined forces with public radio's "The Splendid Table" to produce content "that will expand the culinary conversation and explore the science of food," according to a news release. Molly Birnbaum, executive editor of Cook's Science at "America's Test Kitchen," will contribute monthly segments focusing on food science. The first interview segment with Sally Swift aired in February (hear the podcast at bit.ly/1TqcXiD). The upcoming second segment airs during the weekend of March 18 and looks at the "why" behind lamb's distinctive flavor and how cooks can control it. Recipes will be a part of all segments.

Guzman takes Cochon

Congrats to chef Jorge Guzman of Surly Brewing Co., who was crowned the Prince of Porc during last week's Cochon 555 head-to-tail pork competition in Minneapolis. Guzman won with a critically rare breed of pig, Large Black, raised by Lucky George Farm. Dishes included cochinita pibil tamale: achiote smoked pork hams, banana leaf and pickled red onion; tostada: crispy pork jowl, frijoles borachos, picadillo and puffed amaranth; cotechino: skin, hock, kidney, shoulder and red chili; pozole: smoked pork belly, bone broth and guajillo, and, to close, head cheese: face, fatback, tongue and foie gras. For photos, visit bit.ly/1QxdDnu.

A new butter in town

California-based Challenge Butter, the largest butter brand in the West, which has long touted its rbST-free bona fides, has moved into the Midwest in this, its 100th year. Unsalted, salted and lactose-free butter is in Wal-Mart stores in Minnesota and elsewhere, along with plain and flavored cream cheeses. Challenge is the butter used by See's Candies. To learn more, visit challengedairy.com.

Pancakes for patients

Pancake lovers can support Gillette Children's Specialty Healthcare on March 8 during the 11th annual IHOP National Pancake Day. Diners at participating IHOP restaurants in the Twin Cities and Waite Park, Minn., can get a free short stack of pancakes from 7 a.m. to 7 p.m., while supplies last, and can make a donation to help patients at Gillette. To learn more, visit ihoppancakeday.com.

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