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.
January 8 – This week we’re talking to Indian food authority Madhur Jaffrey about her latest book Vegetarian India. We begin our weekly collaboration with America’s Test Kitchen with a conversation with John Willoughby about the best in Mid-East pantry staples. Contributor David Leite talks to journalist Tim Neville about his trip to the Swiss Alps to immerse himself in the art of fondue and The Los Angele’s Times Noelle Carter meets up with Toni Tipton Martin author of The Jemima Code, Two Centuries of African American Cookbooks.
January 13– Betty Fussell has been writing unflinchingly about food history and food for over 50 years. Contributor Shauna Severs talks to her about her newest collection of essays, Eat Live, Love Die. We talk to Cook’s Science from America’s Test Kitchen about the what and why of bitter and Serious Eat’s Kenji Lopez-Alt gives us a tour of the international breakfast scene.
January 20 –Contributor Von Diaz talks to chef Justin Warner about his theories on flavor pairings. He is the author of The Laws of Cooking, which includes the law of peanut butter and jelly and the law of gin and tonic. America’s Test Kitchen brings us the latest in Tips & Tricks and what should we expect from the people who sell us food? We get an opinion from cheese monger and food retailer Steve Jenkins.
January 27 – Indian-spiced tater tots anyone? We meet up with Indian master cook Raghavan Iyer over potatoes. His new book is Smashed, Mashed, Boiled and Baked- and Fried Too! Bridget Lancaster host of America’s Test Kitchen has been investigating sourdough starters first-hand and contributor New York Times columnist Melissa Clark talks to Elaine Khosrova about her fascinating book, Butter, A Rich History.