The “guy with the bow tie” is Christopher Kimball - founder and editor of Cooks Illustrated. He’s the one who got the whole ball rolling so while his delivery may be a bit dry, the show (and magazine) would...

Here’s a tip on how to make the crap yourself. Substitute for Expensive Aged Balsamic Vinegar A quick tip from Christopher Kimball of Cook’s Illustrated. Turn inexpensive supermarket balsamic vinegar into a reasonable...

i didn’t used to like meatloaf... then i tried this amazing loaf from christopher kimball's cook’s illustrated magazine... Brown Sugar–Ketchup Glaze 1/2 cup ketchup or chili sauce 4 tablespoons brown sugar 4 teaspoons...

Grapenut ice cream at Kimball's, Carlisle Coffee ice cream with hot fudge at Toscanini’s, Cambridge Wild mushroom ravioli at Mamma Maria, North End Portobello mushroom with polenta at Prezza, North End Fontina and mushroom...

75th street looking for Haitian or even Lawrence and Kimball looking for quesadillas flor de la calabeza. (Or Elmwood Park, looking for Italian beef.) To use my Art Institute example again, that’s like saying screw seeing...