The Splendid Table on WUOT

Sundays from 4-5 p.m.
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 2015

1              This week we talk to Kat Kinsman Editor in Chief of Tasting Table about the modern day ethics of food journalism. We turn to Michael Ruhlman, author of How To Roast about the essentials of that primary cooking technique and meet Azalina Eusope, a 4th generation street vendor from Malaysia setting San Francisco’s food scene on fire.

8              This week it’s a very private look at the restaurant business with chef John Gorham of Portland’s Toro Bravo, the duo from The Perennial Plate take us into the jungles of Mexico for an inside view of cacao, we look at the history and origins of culinary diplomacy, and get a lesson in Italian pasta from the author of Sauces and Shapes: Pasta the Italian Way.

15           We are talking to perfumer and chef Mandy Aftel about the connection between scent and emotion. Her book is Fragrant: The Secret Life of Scent. The Sterns have found a first-rate gluten-free bakery at Mama’s Cheese Bread Factory in Brookfield, Conn., and we talk to Lisa Gross about The League of Kitchens, an organization that helps immigrants teach others to cook their family recipes.

22           Investigative journalist Christopher Leonard takes us inside the meat industry with his book The Meat Racket: The Secret Takeover of America’s Food Business, wine expert Joshua Wesson shares his picks for wine to pair with charcuterie, and we look at food from Macau with the partnership behind Chicago’s Fat Rice.

January 2015

4              This week it’s fashion designer Isaac Mizrahi with our Key 3 series, conversations with good cooks (not just chefs), about the three recipes they feel every good cook should know. The Stern’s are eating classic Mexican in Mesilla, NM at La Posta de Mesilla and we talk to Crescent Dragonwagon about her book devoted to legumes Bean by Bean.

11           World-renowned chef Rene Redzepi of Copenhagen’s Noma joins us with a conversation about his latest book A Work in Progress, Katie Workman of The Mom 100 Cookbook takes on picky kids and we talk to Michael Anthony chef of NYC’s Gramercy Tavern about bringing chef tricks into the home kitchen.

18           This week it’s Jennifer McLagan with her book Bitter, A Taste of the World’s Most Dangerous Flavor, with Recipes, we talk to Jimi Yui, one of the world’s leading restaurant kitchen designers about how he works with chefs to make their kitchens their own and meet up with Louise Hay, one of the founders of the self help movement about her latest book Loving Yourself to Great Health: Thoughts and Food – The Ultimate Diet.

25           We’ve a look at regional Thai food with chef Andy Ricker author of Pok Pok, chef Jenn Louis of Portland’s Lincoln brings on some inspiration for winter salads, and what exactly is a meal like in space? Astronaut Chris Hadfield author of An Astronaut’s Guide to Life on Earth fills us in.

December 2014:

December 7 - This week we dig into chef Marcus Samuelsson’s ethnic pantry. His latest book is Marcus Off Duty: The Recipes I Cook at Home. We look at the decline of traditional French cheese in France, we match junk food with wine for a lesson in wine pairing with Anthony Giglio and we talk to the duo who documented Cuban home cooking in their new book, The Cuban Table.

  December 14 - This week we talk to London’s culinary sensations Yotam Ottolenghi and Sami Tamimi about their book Ottolenghi: The Cookbook, we look at honey varietals with Marina Marchese, author of The HoneyConnoisseur, and Melissa Clark talks to Improvised Life’s Sally Schneider about gifts for the cook in your life.

 December 21 - Noelle Carter talks to chef Sean Brock about his new book, Heritage, Faith Durand from The Kitchn takes on holiday appetizers, and artist David Ligare explains the relationship between food and gratitude in the ancient world.

  December 28 - We are talking about the Christmas goose with Hank Shaw, author of Duck, Duck, Goose, master baker Alice Medrich takes on chocolate with her book Seriously Bitter Sweet, Jane and Michael Stern bring us the best in holiday pies and Modernist Cuisine’s Nathan Myhrvold tells us what it takes to make the best food photos.