The Splendid Table on WUOT

Sundays from 4-5 p.m.
  • Hosted by Lynne Rossetto Kasper

Host Lynne Rossetto Kasper and producer Sally Swift create  The Splendid Table to explore the entire spectrum of food: from cheese making to finding wine bargains to the science of a great cup of coffee great to the best little greasy spoons in America.

MARCH 2017

5              Managing Producer Sally Swift guest hosts this week’s show with a look at the best American food cities with Tom Sietsema, restaurant critic for The Washington Post, Yotam Ottolenghi joins us with a conversation around his latest book Nopi, Lynne talks to rapper-poet Dessa about taking her food convictions with her on the road and America’s Test Kitchen’s Jack Bishop is back with the results from  a   vegan mayonnaise tasting

12           Our new host Francis Lam (Lynne will be retiring at the end of 2017) talks to Adrian Miller about presidential politics and the influence of the chef’s in the White House kitchen. His book is The President’s Kitchen Cabinet. We learn the surprisingly recent history of Vietnam’s signature dish  pho with  Andrea Nguyen. Her new book is The Pho Cookbook.

19           We talk to Dr. Maya Shetreat-Klein about her intriguing book, The Dirt Cure, Growing Healthy Kids with Food Straight from the Soil.  Molly Birnbaum, Executive Editor of Cook’s Science at America’s Test Kitchen explains why lamb tastes like lamb and how to best to cook it, and food writer and historian Bee Wilson has come to believe that changing what we like to eat is the real key to tackling the obesity crisis. Her book is First Bite, How We Learn to Eat.

26           Francis Lam is at the helm this week when chef Mario Batali stops by to talk about his dear friend Jim Harrison and his posthumous book A Really Big Lunch, The Roving Gourmet on Food and Life and we look at Buddhist cooking in Japan  with reporter Abigail Leonard.   

FEBRUARY 2017

5        Melissa Clark of The New York Times guest hosts this week as we continue our new monthly collaboration with America’s Test Kitchen. The premise? Good cooks are not born, they are made. Molly Birnbaum, Executive Editor of Cook’s Science at America’s Test Kitchen gives us our first lesson – how to cut an onion. Grocery stores are full of choices, or are they? Journalist Simran Sethi, author of Bread, Wine and Chocolate: The Slow Loss of Foods We Love weighs in and Matt Goulding of Roads & Kingdoms takes us deep into Japan’s food culture with his new book Rice, Noodle, Fish: Deep Travels Through Japan’s Food Culture.

12     We get caught up on the Irish food scene, with the duo from Perennial Plate, America’s Test Kitchen brings us a refresher course on what is safe and what is not in the kitchen and contributor  Russ Parsons talks to Lisa Napoli about her new book Ray & Joan, The Man Who Made the McDonald’s Fortune & the Woman Who Gave it all Away.

19           Guest host Francis Lam talks to legendary chef Jacques Pepin about the lessons learned in a well-roasted chicken.  Journalist Kurt Soller joins us to talk about the Silicon Valley quest for the perfect vegan all- American ground-beef patty and contributor Melissa Clark checks in with Dan Pashman host of the podcast The Sporkful about the lunch order that changed the world and America’sTest Kitchen introduces, some of us (!) to the New Jersey Crumb Bun.

26           This week we meet up with Simon Majumdar, author of Fed, White and Blue, a man on
the path to citizenship who decided that the best way to understand what being American meant was with his fork. America’s Test Kitchen has just tested non-stick cookware and reports in and contributor Melanie Dunea gets a lesson in everyday pasta from Colu Henry author of Back Pocket Pasta.