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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

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APM

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.

Bonus: Anthony Bourdain Extended Interview

Nov 16, 2016
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The Splendid Table

Anthony Bourdain (Photo: Dimitrios Kambrouris/Getty)

Wild rice - preserving and cooking with an endangered food

Nov 10, 2016
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National Archives / Marcia Lavine

Wild rice is considered as one of the United States' most endangered foods. It grows wild and has been harvested naturally for generations in northern Minnesota. Contributor Jennie Cecil Moore talked with several people in the region to learn more about their efforts to preserve the culture and culinary joy surrounding the grain.

Related Recipes

A Well-Tested Thanksgiving Menu

Nov 4, 2016
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Copyright 2016 America's Test Kitchen (Carl Tremblay)

A Complete Thanksgiving Menu from America's Test Kitchen,

This year, The Splendid Table's new partner, America's Test Kitchen, joins us at the Thanksgiving table. We are delighted to present a full menu created by America's Test Kitchen that takes the guesswork out of planning a memorable holiday. And coming from America's Test Kitchen, you know these recipes have been tested and reworked to perfection. Enjoy!

Beers for the Thanksgiving Table

Nov 3, 2016

Steven Beaumont, author of The Premium Beer Drinker's Guide, suggests beer as an alternative to all the angst over which wines will go with turkey and all the trimmings. Here are three he recommends:

Lambic Gueze from Cantillon Brewery in Brussels: This beer equivalent to champagne is often made with fruit, it's crisp, and is the only beer that's spontaneously fermented. It's wonderful with food.

The Wisconsin Belgian Red from New Glarus Brewing Company in New Glarus, Wisconsin: This cherry beer is fruity, but not sweet.

How to brine a turkey

Nov 3, 2016

Q: I keep hearing about how brining is the best thing to do for a Thanksgiving turkey, but I have no idea where to start. Can I get a brining primer?

Are food critics still necessary?

Oct 28, 2016
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Weedezign/Thinkstock

With the rise of Yelp, just how relevant are food critics? Sally Swift asked one of the best, Tom Sietsema of the Washington Post.

Sally Swift: I want to talk about the role of a food critic these days. Is it a viable job with everything that goes on on the Web and everyone weighing in? What is your take?

Moving to Harlem with Marcus Samuelsson

Oct 18, 2016
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Marcus Samuelsson (Photo: Bobby Fisher)

What motivated Marcus Samuelsson to move to Harlem and open Red Rooster, his acclaimed restaurant? He tells The Splendid Table's Melissa Clark that 9/11, his mother, and the Great Migration all played a part. He also discusses the challenge of making fried chicken in the same neighborhood as legendary spots like Sylvia's and Charles' Country Pan Fried Chicken.

Melissa Clark: How did you end up with a restaurant in Harlem?

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David Bedford (Photo: Dave Hansen)

If there is such a thing as a superstar apple breeder, David Bedford is one of them. He and his team at the University of Minnesota are responsible for game-changing apples like Honeycrisp, SweeTango, and Zestar. He joined Lynne Rossetto Kasper in The Splendid Table studios for an apple tasting, including the Rave/First Kiss, which will be released in 2017.

[Ed. note: You can check out The Splendid Table's apple recipe collection here.]

Osayi Endolyn meets Hoppin' John

Aug 30, 2016
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Andrew Thomas Lee

Osayi Endolyn tells guest host Francis Lam about her introduction to Hoppin' John, and how that connected her to both her personal history and to the influence of African cuisine on the food of the American South.

Francis Lam: I want to start at the beginning of your story. There's this moment where you're working at a fine-dining, modern Southern restaurant, and you come upon a traditional Southern dish that you'd never heard of before, but it reminded you of some of the Nigerian food that you grew up with. Tell us about that moment.

Tasting the Impossible Burger

Aug 30, 2016
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The Impossible Burger (Photo: Impossible Foods)

A Stanford biochemist has created the Impossible Burger, a plant-based burger that has the aroma and texture of a cow-based patty. Bon Appétit's Kurt Soller sampled it, and he tells Francis Lam what he learned and how it tastes.

Taking the long cut with Anya Fernald

Aug 18, 2016
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Brown W. Cannon III © 2016

Home Cooked: Essential Recipes for a New Way to Cook author Anya Fernald tells Russ Parsons how she got her unconventional start, her enthusiasm for "long cuts," and what you can do to take the stress out of hosting a dinner party.

Russ Parsons: You came to your approach to food in kind of an unusual way, instead of working at restaurants or going to cooking school, the way so many people do now. How did you learn how to cook?

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The Splendid Table

The Wisconsin supper club is something so unique to its region of the U.S. that someone really needed to make a movie about it. Holly De Ruyter has done just that with her documentary, "Old Fashioned." She tells Shauna Sever about the history of this Badger State institution, the importance of the bar, and what you'll find on a relish tray.

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All photos courtesy Ann Bancroft

Polar explorer and adventurer Ann Bancroft's latest project is "Access Water," a world-spanning journey that looks to document the world's fresh water shortage. She recently returned from a trip down India's Ganges River, and shared her experiences with Lynne Rossetto Kasper.

Lynne Rossetto Kasper: The project is “Access Water.” Explain what this is about.

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Listening to the Vines (painting by John Wurdeman)

John Wurdeman studied music and art before becoming a winemaker in the country of Georgia. His winery, Pheasant's Tears, has revived an 8,000-year-old Georgian winemaking tradition. He tells Melissa Clark what brought him there, the myriad varieties of Georgian wines, and the integral part they play in that country's meals.

Melissa Clark: How did this all start for you? 

Lost in translation

Jul 22, 2016
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Ingram Publishing/Thinkstock

Bonnie Benwick translates chef recipes for the home cook in the Washington Post's Plate Lab column. She tells Melissa Clark about some of the challenges you'll face when attempting a restaurant meal in your own kitchen.

Steve Sando's heirloom beans

Jul 15, 2016
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caycebilly/Thinkstock

What rare wines are to some, heirloom beans are to Rancho Gordo's Steve Sando. Lynne Rossetto Kasper talks to him about how he got his start, his favorite kinds of beans, and his "foolproof" method for preparing them.

Lynne Rossetto Kasper: So how did you get into beans?

Win Your Own Copy of Aperitivo: The Cocktail Culture of Italy

Jun 29, 2016
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Andrea Fazzari

Every month, the Splendid Table helps listeners equip their kitchens and fill their pantries.

This month, we're giving away a copy of Marisa Huff's Aperitivo: The Cocktail Culture of Italy, a retail value of $22.

The Splendid Table is supported by Rizzoli. More information at rizzoliusa.com.

Enter before July 31, 2016, at 11:59 p.m., by submitting the form below.

 

First Name

 

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Copyright 2016 America's Test Kitchen

When America's Test Kitchen set their tasters loose on an 18-month-old wedge of Parmigiano-Reggiano, their verdict was unanimous: The closer to the rind, the better it was. Molly Birnbaum, their executive editor of Cook's Science, tells us why that is, and shares a recipe for Parmesan-Crusted Asparagus.

[More from Birnbaum]

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Thinkstock

When you think of an Italian kitchen, preserved food may not be the first thing that comes to mind, but Preserving Italy author Domenica Marchetti wants you to think again. She talks with Shauna Sever about Italy's long tradition of preserving foods.

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