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.

Beyond finger food: elevating tater tots to star ingredient

Jan 31, 2018

Prepare yourself for tater tot overload! During the research and recipe testing for his upcoming book, Tots!, Dan Whalen obsessed over tater tots. Whalen, a cookbook author and the blogger behind The Food in My Beard, came up with dozens of fun, innovative ways to use tots in appetizers, entrées, and even desserts.

Enter to win Paladares Cuban cookbook

Jan 31, 2018

February 2018 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 Paladares: Recipes Inspired by the Private Restaurants of Cuba. Written by Anya Von Bremzen, with recipe development and photography by Megan Fawn Schlow, the book has a retail value of $40.00.

Remembering Douglas Oliver, legendary barbecue pitmaster

Jan 29, 2018

When Douglas Oliver passed away in the fall of 2017, the food world lost someone special. For more than 30 years, Oliver cooked hogs in a small town in South Carolina and made people happy, whether or not they knew who he was. Hidden in the pits, working through the night, probably most of the customers never even saw him. It was like their succulent, smoky pork just came out of nowhere. But Douglas Oliver, like every cook, busser, server, or dishwasher in every restaurant, has a name.

America's Test Kitchen equipment review: stovetop tea kettles

Jan 24, 2018

When you think of essential kitchen equipment, you most likely think of pots and pans, knives, cutting boards, and the like. But what about the tea kettle? Chances are that you use yours a lot, but when is the last time you replaced it? When looking for a new tea kettle there are a lot of things to consider. Managing Producer Sally Swift turned to Lisa McManus, the equipment review guru at America's Test Kitchen, to learn about her recent kitchen test of stovetop tea kettles.

Flan is a wonderfully rich and sweet Mexican dessert made from custard, often topped with a caramel sauce. The dessert is versatile and welcomes all sorts of experimentation with everything from spices to binders. For a lesson on a classic old-fashioned flan, Francis Lam visited Fany Gerson. Gerson is the chef owner of La Newyorkina and has written three books about Mexican sweets including My Sweet Mexico and her latest, Mexican Ice Cream.

Lisa Morehouse

Wesley Avila was a forklift driver who became a fine dining chef, then started Guerilla Tacos, a taco truck that has been called the best in Los Angeles. He is also author of a book by the same name, Guerilla Tacos: Recipes from the Streets of L.A. His approach to making tacos isn't so much about tradition; it's about making delicious tacos out of anything. However, Avila is not a total anarchist.

Chilaquiles is a delicious dish highlighted by a spicy pepper sauce with the texture and corn flavor of crispy homemade tortilla chips. It’s essential to use chips substantial enough to stand up to being stirred into the thick sauce – which means store-bought versions are not ideal. Managing Producer Sally Swift talks with Tucker Shaw, from America’s Test Kitchen, about the best way to get the perfect chip to finish the recipe for Chicken Chilaquiles.

The southern United States is seeing an increase in the number of Mexican and Mexican-American communities. Not only in larger cities, but also in some of the region’s more rural areas. This cultural shift is an area of research that interests many academics including Steven Alvarez, currently an Assistant Professor of English at St. John’s University. In a previous position at the University of Kentucky, he taught classes called "Mexington, Kentucky" and “Taco Literacy." The students learned about some of the newer Latino communities by talking to people and writing about their food.

In its industrial form, a tortilla is basically an edible plate. There's little substance or flavor to it. Jorge Gaviaria says that is not the way it is meant to be. Gaviria is the CEO of Masienda, a company that supports people who grow native varieties of corn in Mexico and uses traditional methods to make tortillas in the US. Francis Lam talked with Gaviria about what makes the difference between a good a tortilla and a great tortilla.

Video from Lynne's Goodbye farewell event

Dec 28, 2017

After more than 22 years, Lynne Rossetto Kasper has retired as the host of The Splendid Table. Cameras were rolling during our Lynne's Goodbye live farewell event for Lynne at The Fitzgerland Theater. Here are some videos from that evening that include the origin of The Splendid Table book and radio show, some of Lynne's favorite interviews, and a moving tribute from Francis Lam.


The quince: The fruit that started the Trojan War?

Dec 18, 2017

The quince rarely gets its due. Fruit expert David Karp has the lowdown on this luscious, rosy fruit.

Lynne Rossetto Kasper: What is a quince?

Recipe: Quince and Vanilla Sorbet

Loquats may be rare, but they're worth looking for

Dec 18, 2017

Fresh from the tree, the loquat is juicy, sweet, and bursting with juice and flavor. But it's so delicate and decays so quickly that it's rarely shipped to commercial markets. Fruit expert David Karp has written about loquats for The New York Times and delivered a talk on this delicious fruit at a meeting of the American Institute of Wine & Food. 

Lynne Rossetto Kasper: On my travels in Italy, I've tasted a delicious fruit called a loquat. What are they and why are they special?

How to pick the best nectarines and apricots

Dec 18, 2017

Fruit expert David Karp shares how to pick the tastiest nectarines and apricots of the season.

Lynne Rossetto Kasper: How did you get interested in fruit varieties? Why are they important?

Don't be intimidated by this familiar yet mysterious fruit

Dec 18, 2017

Fruit expert David Karp on the date, a fruit at once both familiar and mysterious.

On where dates come from

When life gives you Meyer lemons, make lemonade

Dec 18, 2017

Meyer lemons are an intriguing hybrid that originated in China. Fruit expert David Karp explains.

Lynne Rossetto Kasper: What exactly is the small, yellow-orange citrus fruit called a Meyer lemon?

Fruit connoisseur David Karp, a contributor to The New York Times and Saveur, sampled 44 varieties of apples. He lists his favorite varieties -- and explains why supermarket apples are often mediocre.

Q: I understand you just held an apple tasting in which you sampled 44 varieties. What were your favorites?

Lynne's favorite tools for the kitchen

Dec 15, 2017

Lynne Rossetto Kasper is a self-proclaimed "equipment junky.&quot. In her many years spent teaching and entertaining in the kitchen, she's worked with a wide array of pots, pans, peelers, scrapers, knives and gadgets. In this Splendid Table video, Lynne discusses and demonstrates her must-have list of tools for home cooks.

Favorite Blogs by Sally Schneider

Dec 13, 2017

A good blogger is like really a great editor who has selected things for you to view and think about. My favorite blogs run the gamut, but all go toward fueling interconnected ideas about lifestyle, work, home design, cooking and food.

On the 'improvised life's homepage, there's a drop down menu called "Blogs We Like", that has about 50 great blogs.

Kottke: Jason Kottke's miscellany of interesting things, much to do with innovative thinking.
Similarly: Neatorama

Making kombucha, an excerpt from 'The Art of Fermentation'

Dec 10, 2017

Kombucha: Panacea or Peril?
The Art of Fermentation

10 ways to flavor whipped cream

Dec 10, 2017

As much as I adore plain whipped cream, I also love that it can be flavored. It loses its marvelous neutral character and becomes a flavor component in its own right, and sometimes that is exactly what you want.

Sinfully Easy Delicious Desserts

How to improvise a vegetable pasta

Dec 10, 2017

On our show May 19, 2012, I talked about how one of those improvised waste-not-want-not suppers came about -- a pretty good one at that. So here's the story and a shorthand guide to improvising your own recipes from what's on hand.

What ended up becoming Spring Linguine began late, as in 8 p.m., with no time to shop. "Use up what is in the fridge because it's a sin to waste" was the mantra.

The Final Exam: Peter's Wine Quiz

Dec 9, 2017

Excerpted from Educating Peter by Lettie Teague. Copyright 2007 by Lettie Teague. Reprinted by permission from Scribner, an imprint of Simon & Schuster, Inc.

Grass Fed Beef

Dec 9, 2017

New York Times columnist Marion Burros says these are currently the most reliable sources for grass fed beef. Visit the Web sites for where to buy and online ordering information:

Tallgrass Beef Company

Laurel Ridge Grass Fed Beef

Faygo Pop

Dec 8, 2017

Faygo Beverages, Inc. recently celebrated their 100th anniversary. Started in 1907 by two brothers, the beloved and quirky Detroit company was the one that turned soda into "pop." Today, the company produces approximately 40 flavors of soda pop, Ohana non-carbonated beverages, and a new energy drink called Rip It. Take a look at their website for more information.

Faygo Beverages, Inc.
3579 Gratiot Avenue
Detroit, MI 48207

Produce That Should Not Be Refrigerated

Dec 8, 2017

Russ Parsons, food and wine columnist for the Los Angeles Times and author of How to Pick a Peach: The Search for Flavor from Farm to Table (Houghton Mifflin, 2007), says never refrigerate these fruits and vegetables:

Vampire Turkey

Dec 8, 2017

What do you say to someone who optimistically decides to develop a recipe with 80 cloves of garlic? I mean, is there ever enough garlic?

Well, surprisingly, the answer turns out to be yes. As we were dreaming up this year's Thanksgiving menu— one rich with spices and aromas — Lynne decided to do the turkey in a French-inspired take on the classic chicken with 40 cloves of garlic. Since turkey is kind of a giant chicken, it makes sense, right?

Wine Picks for Thanksgiving

Dec 8, 2017

Heather John Fogarty, writer of the blog The Foodinista, shares her wine picks for Thanksgiving.

These wines would beautifully accompany our Spice Scented Thanksgiving Menu.

Thanksgiving Wines Under $20:

Where to buy Parmigiano-Reggiano cheese

Dec 8, 2017

Hands down, a wedge of Parmigiano-Reggiano cheese is one of the world's great eating cheeses. At its best, you will keep going back for more and more and more. The true Parmigiano can be produced only in five provinces of northern Italy's Emilia-Romagna region. Try to make the cheese outside this collection of micro climates, and it is different.

Excerpt from: Peace Meals

Dec 8, 2017

Chapter Four -- Candy-Wrapped Kalashnikovs