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.
4 Host Francis Lam pulls apart some common food myths with America’s Test Kitchen’s Doc Willoughby, contributor Melissa Clark talks to Desmond Tan and Kate Leahy about Myanmar’s tea eating culture. Their new book is Burma Superstar and Oleg G. Mouritsen joins us with his new book Mouthfeel, How Texture Makes Taste.
11 - Host Francis Lam talks to Will Guidara of NY’s Eleven Madison Park and NoMad about what makes stellar service in a restaurant, Mario Batali has advice on cooking for a crowd. Lisa McManus of America’s Test Kitchen takes on high end espresso machines and we get some ideas for low-alcohol cocktails from Talia Baiocchi editor-in-chief of Punch and co-author of Spritz: Italy’s Most Iconic Aperitivo Cocktail, with Recipes.
18 We have unexpected stories from the South this week when host Francis Lam talks to historian John T. Edge about his book The Potlikker Papers: A Food History of the Modern South and Bridget Lancaster of America’s Test Kitchen brings us a Southern classic, South Carolina Smoked Ham.
25 We have a look at the spice - laden food from Central Asia and the Caucasus with the authors of Samarkand, Molly Birnbaum, Executive Editor of Cook’s Science at America’s Test Kitchen is back with her monthly check in. This time it’s how to get the most flavor from the queen of cheese, Parmigiano-Reggiano and Indian food scholar Julie Sahni explains the Indian way with turmeric, both in the kitchen and in the medicine chest.