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.

Coming up in February:

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.