The Splendid Table

Wednesdays 11 a.m. - 12 Noon
  • Hosted by Lynne Rossetto Kasper and Francis Lam

More than just a place to share great recipes, acclaimed food writer and cooking teacher Lynne Rossetto Kasper explores everything about food: the culture, the science, the history, the back stories and the deeper meanings that come together every time people sit down to enjoy a meal.

Recipes and much more

When pastry chef, food writer, and Serious Eats senior editor Stella Parks set out to write her new cookbook, BraveTart: Iconic American Desserts, the goal was to shine a spotlight on classic desserts that connect Americans through shared experience. Among the desserts that rose quickly to the top of that list - red velvet cake.

Just in time to close out the late summer grilling season, America's Test Kitchen presents a recipe destined to become a new favorite for backyard grill enthusiasts. We're talking about Grilled Lamb Stuffed Pitas, lamb sandwiches seasoned with herbs and warm spices, pressed between pita rounds, and grilled.

America's Test Kitchen on Filipino chicken adobo

Sep 22, 2017

Bryan Roof, a cook with from America's Test Kitchen, has a personal connection to the classic Filipino dish, chicken abodo. And he's cracked the code to making the dish perfectly at home. Roof shares the process and his recipe for Filipino Chicken Adobo by America's Test Kitchen with Francis Lam.

In the kitchen with King & Emma Phojanakong

Sep 22, 2017

For our Filipino Food episode, Francis Lam joined Filipino-American chef King Phojanakong in the home kitchen of King's mother, Emma, for a lesson on how to make their versions of two staple dishes from the Philippines: Seafood Sinigang and Pancit Canton with Chicken & Sausage. Listen to their interview and cooking segment using the audio player above.

Isaac Mizrahi: The Key 3

Sep 18, 2017
The Splendid Table

Isaac Mizrahi is the award-winning international designer and Project Runway judge. He's a self-taught cook who doesn't waste time. He goes straight to the masters and has a critical eye for whose recipes to trust. In this installment of The Key 3, he shares with Lynne Rossetto Kasper his methods for preparing a basic tomato sauce, a family vinaigrette and Jacques Pepin's chocolate souffle.

Here are Isaac's keys, as told to Lynne:

Bill Smith: The Key 3

Sep 18, 2017
The Splendid Table

Chef Bill Smith of James Beard award-winning restaurant Crook's Corner is known for his classic Southern dishes. In this installment of The Key 3, he shares with Lynne Rossetto Kasper the techniques behind three of his favorite recipes: Fried Oysters, Banana Pudding and Collard Greens. 

Here are Bill's keys, as told to Lynne.

Milk punch was a popular boozy concoction in Great Britain and colonial America during the 1700s. Despite its cloudy sounding name, the drink was often crystal clear, had a wonderfully rich body, and was flavored with a wide range of spirits, fruits, and spices. After the 18th century, milk punch faded into obscurity. Thanks to the savvy skills of modern mixologists, we’re seeing a milk punch renaissance. Managing Producer Sally Swift talks with Dan Souza from America’s Test Kitchen about the science and process used to make the cocktail.

Of all the tools used for backyard grilling, grill tongs may be the most important. They need to be long enough to keep you from getting burned, sturdy to lift large cuts of meat and heavier vegetables, and easy to open with one hand while cooking with the other. Lisa McManus leads all the equipment testing and ingredient tastings for America’s Test Kitchen. She talked with Managing Producer Sally Swift about the results of a recent equipment review of grill tongs. A full list of recommended items can be found below their interview.

The urban farming movement takes many forms, both indoors and outdoors: school gardens, community vegetable patches, fish farms in tanks. Scientist Caleb Harper believes that indoor urban farming specifically can create the best tasting, most nutritious, and least energy intensive crops anywhere in the world. Harper is director of the Open Agriculture Initiative (OpenAg) at the Massachusetts Institute of Technology (MIT) Media Lab.

Review: Lizz Wright, 'Grace'

Sep 8, 2017

Eggs are something we could talk about forever. We eat them for any meal of the day. For many people, they’re the first thing you learn to cook. And even for world class chefs, mastering something as simple as a plain omelette can become a total obsession. Rachel Khong has written a book called All About Eggs. It’s a deep look at recipes and uses from across different cultures, including eggs from very different birds.

Enter to win Victuals by Ronni Lundy

Sep 1, 2017

September 2017 Giveaway

Every month, The Splendid Table helps listeners equip their kitchens, stock their pantries, and fill their bookshelves.

This month, one (1) winner will receive one (1) copy of Victuals: An Appalachian Journey, with Recipes by Ronni Lundy. The book has a retail value of $32.50.

Enter before September 30, 2017, at 11:59 p.m. Central Daylight Time, by submitting the form below.

American desserts often come with wacky names: buckle, slump, grunt, Bettie. You can add another one to the list: sonker. It's a silly name for a seriously good dessert. Tucker Shaw is the head of the Cooks Country team at America’s Test Kitchen. He talks with managing producer about this dish of stewed fruit and lightly crisped top with North Carolina roots. Tucker also left us with a recipe for Lazy Strawberry Sonker, a perfect treat to use up a lot of your summertime strawberries.

Spain is the birthplace of some of the most delicious, interesting sauces on earth: rusty red purees of peppers, fried bread and almonds. Thick dips that you want slathered over grilled meats, and, of course, the king of all sauces: mayonnaise. For a tour of Spain’s staple sauces, managing producer Sally Swift sat down with Spanish chef Omar Allibhoy, author of Spanish Made Simple.

Tomatoes 101 with Lynne Rossetto Kasper

Aug 16, 2017

Here at The Splendid Table, we love tomatoes! There are as many wonderful ways to eat and cook with them, as there are varieties to enjoy. In this video, Lynne Rossetto Kasper explains the many flavors you can expect from different types of tomatoes. See the archive section below the video for some of our favorite tomato-based recipes and stories.

A cookbook devoted entirely to onions may seem too specialized, but Kate Winslow, author of Onions, Etcetera doesn't think so. She talks to The Splendid Table contributor Joe Yonan about the versatility of the allium family.

America's Test Kitchen equipment review: portion scoops

Aug 4, 2017

Our friends at America’s Test Kitchen are constantly on the search for the latest and greatest in kitchen gadgets. However, sometimes the most impressive culinary tools are something we may already own, but haven’t yet realized all the ways we can use it. Case in point: portion scoops. Or as most of us think of them: ice cream scoops. Lisa McManus is in charge of equipment testing at America’s Test Kitchen. Managing producer Sally Swift talked with her about this nifty time-saving tool that brings uniform beauty to your kitchen and table.

On paper, steak frites seem so simple. As its French name implies, it is just steak and fries. But, to get the two components cooked right and served hot – at the exact same moment – is a feat in itself. Thankfully, our friends at America’s Test Kitchen have fine-tuned the timeline for making the dish in your home kitchen. Tucker Shaw is executive editor of Cook’s Country magazine. Managing producer Sally Swift discussed the process with him, and got his recipe for Easy Steak Frites.

We all know farm to table cooking. But once a year, a mysterious man named Baron Ambrosia hosts a unique dinner party that you could describe as "fur to table." Dishes on the ecclectic menu are made with small game caught in the forests of upstate New York, then served at this wild event in the Bronx. Field reporter Daniella Cheslow brings us this taste of the wild with the audio story above and the photo gallery below.

Wines for Grilling

Jun 30, 2017

We often think of grabbing a beer when pulling those hamburgers and brats off the grill. However, wine can be a refreshing and beautiful pair to grilled foods. See the video above for quick tips on wine pairings.  Ray Isle, Executive Wine Editor at Food & Wine Magazine, has additional suggestions below, even some for potato chips!

The Splendid Table logo

American Public Media has announced that award-winning New York Times Magazine columnist and Top Chef Masters judge Francis Lam will become the new host of The Splendid Table. After 21 seasons, Lynne Rossetto Kasper is retiring at the end of 2017 and will continue to contribute to the program throughout the year until her retirement. Lam will host his first show March 10.