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.
February 7 – Guest host Melissa Clark of The New York Times heads up a big show this week when we launch a new monthly partnership 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.
February 14 – Perfumer and chef Mandy Aftel talks about the connection between scent and emotion. Her book is Fragrant: The Secret Life of Scent. J. Kenji Lopez-Alt weighs in on cast-iron cookware, the Stern’s have found first-rate, gluten-free bakery at Mama’s Cheesebread Factory in Brookfield, CT and we talk to Lisa Gross about The League of Kitchens, an organization that helps immigrants teach other to cook their home food.
February 21 – 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 we get a primer in yogurt making with Cheryl Sternman Rule author of Yoghurt Culture.
February 28 – We are looking at the most successful cross-species relationship of all time – the one between humans and chickens - with Andrew Lawler, author of Why Did the Chicken Cross the World? We are taste testing California olive oils, and we revisit an interview with the groundbreaking American winemaker David Lett of Eyrie Vineyard.