The Splendid Table

Saturdays 7AM-8AM, 1PM-2PM
  • Hosted by Lynne Rossetto Kasper

The Splendid Table is a culinary, culture, and lifestyle one-hour program that celebrates food and its ability to touch the lives and feed the souls of everyone. Each week, award-winning host Lynne Rossetto Kasper leads listeners on a journey of the senses and hosts discussions with a variety of writers and personalities who share their passion for the culinary delights.

At the heart of brewing sake is koji, a mold

Jun 19, 2015
John Esslinger

Don't call sake a rice wine. According to Gordon Heady, a sake brewer based in Japan and Portland, Oregon, "It's even more complicated than wine." He explains what sake is, how it's brewed and what to look for in stores.

[Pictured above: Heady's colleague, Watanabe-san, steams rice for use in amazake.]

'Sake is sake'

Noelle Carter
: I've heard sake referred to as a rice wine, but it's not really. What is it?

The We Over Me Farm

Paul Quinn College was in the middle of a food desert. Its football team kept losing -- badly. So in 2010, the Dallas college decided to transform its football field into The We Over Me Farm. It left both goal posts standing (overhead view).

Vatos Urban Tacos dishes up Mexican-Korean cuisine in Seoul

Jun 19, 2015
supafly / Flickr

Vatos Urban Tacos, a restaurant with four locations in Seoul, serves up Mexican-Korean dishes like kimchi carnitas fries. But don't call it fusion food. For Korean-Americans like co-founder Sid Kim, who grew up just north of the Mexican border, combining two seemingly dissimilar cuisines is nothing unusual. The restaurant's founders hope to eventually bring their brand of Mexican-Korean cuisine back to the U.S.

Can you define New York City through its food?

Jun 19, 2015
roboppy / Flickr

In New York in a Dozen Dishes, author and food critic Robert Sietsema profiles 12 dishes. "It's supposed to be a portrait of New York in food," he says. "If you can imagine the entire skyline sculpted out of pizza and black-and-white cookies." Egg foo young and cheb are two of the dishes he wrote about.

Tom Puchner / Flickr

[This interview was conducted in 2010.]

Each year we remove 170 billion pounds of fish and shellfish from the ocean, according to Paul Greenberg, author of Four Fish: The Future of the Last Wild Food. He says we need to back away from industrial fishing, which has put some species of fish in danger.

Lynda W1 / Flickr

Plants may not have feelings, says Heidi Appel, senior research scientist in the Division of Plant Sciences at the University of Missouri, but they can detect light, odors and vibrations. "They can distinguish the vibrations of a caterpillar feeding from wind and other noises in their environment and get defenses ready to go," she says.

Make your own curry paste at home

Jun 5, 2015
donstock / iStock / Thinkstock

Nongkran Daks, author of Nong's Thai Kitchen, has been making Thai curries since she was 7 years old.

Lynne Rossetto Kasper: When did you first start making curries?

Nongkran Daks

Reverse engineering longevity by studying what 100-year-olds eat

Jun 5, 2015
Gianlucca Colla /

National Geographic Fellow Dan Buettner went around the world in search of communities where people live the longest. "The goal of the project was to, in a sense, reverse engineer longevity," he says. "To find out what they were doing and learn the lessons that we can apply to our lives." He is the author of The Blue Zones Solution.

Learning about longevity from Blue Zones

The Rocketeer / Flickr

In the U.S. right now, bananas cost around 60 cents a pound, according to the Bureau of Labor Statistics. But that doesn't reflect the fruit's full cost, says Nicole Vitello, president of the importer and wholesaler Equal Exchange Bananas. "The dark history of bananas," she says, "is we've exported a lot of the costs of this fruit to have a cheap, happy fruit here for the American consumer."

Xiaozhuli / Flickr

"People in the U.S. do not think about Mexican food as having much of a vegetable component," says chef Rick Bayless, author of More Mexican Everyday. "Yet when you walk into a Mexican market, you learn otherwise because they have all those vegetables and they are using them in so many different ways."