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.

Enter to win BraveTart by Stella Parks

Oct 2, 2017

October 2017 Giveaway

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

This month, three (3) winners will receive one (1) copy each of BraveTart: Iconic American Desserts by Stella Parks. The book has a retail value of $35.00.

Enter before October 31, 2017, at 11:59 p.m. Central Daylight Time, by submitting the form below.

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.

Chef Chad Valencia’s Filipino pantry essentials

Sep 22, 2017

Filipino food is full of bold flavors: salt, sour, acid, and funk. Acheiving these flavors requires a list of very specific ingredients. Francis Lam received a quick primer -- and shopping list -- compliments of Chad Valencia, the acclaimed Filipino-American chef at LASA in Los Angeles.

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.

Guide to eating Filipino food in the US

Sep 22, 2017

Over the last few years, Filipino cuisine has seen a huge explosion in popularity in the United States. Why wouldn’t it? The flavors are bold and bright, and the food of the Philippines is friendly for vegetarians, omnivores, and seafood lovers. Joanne Boston is the Vice President of the nonprofit group, Filipino Food Movement. She travels the country to search out the newest and hottest chefs, and to revisit the classic neighborhood restaurants.

Filipino food: a cuisine of many influences

Sep 22, 2017

When we set out to produce an episode all about Filipino food, we knew we'd need a general overview of the cuisine of the Philippines: what it's like, what influenced its past, and how it's evolved to become the hottest new thing in the food world.

Excerpt: High Society by Jessica Hagedorn

Sep 20, 2017

One thing we keep hearing again and again about Filipino food is how it's a delicious mix of cultures. But cultures also have a way of mixing uneasily. Imagine a big family, with relatives of different cultures and classes visiting from all over the world. And they're coming to a country where people are so into Christmas they start decorating in September - and that makes for some intense holiday dinners.

Andrea Reusing: The Key 3

Sep 18, 2017

Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.

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

Andy Ricker: The Key 3

Sep 18, 2017

Andy Ricker is an expert in Thai cuisine. He owns restaurants in Portland, Ore., and New York under the Pok Pok umbrella. In this installment of The Key 3, he shares with Lynne Rossetto Kasper his recipe for steamed fish, as well as his techniques for perfect jasmine rice and boiled eggs.

Here are Andy's keys, as told to Lynne Rossetto Kasper:

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.

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.

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.

An expert guide to American Rhône wines

Sep 8, 2017

California may be best known for making wines from popular grape varieties like cabernet sauvignon, chardonnay, merlot, and pinot noir. But there are also vintners who grow less common Rhône grape varieties such as grenache and syrah. These grapes were brought by immigrants to California more than 100 years ago, and they flourished until Prohibition. However, these varietals have made a comeback.

Fill-up and fine food: dining out in Miami gas stations

Sep 8, 2017

Maria Bakkalapulo
(Photo: Niall Macaulay)

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.

Jenn Louis is the chef of Ray restaurant in Portland, Oregon, and the author of the new cookbook, The Book of Greens. She spent two year writing the book, focusing on both the nutritional impact and high flavor factors of a wide range of greens. She talks with host Francis Lam about some of her favorite greens, and gives suggestions on how to prepare and enjoy them.

Forager Hank Shaw enjoys dining on daylilies

Aug 25, 2017

Whether you love them or hate them, daylilies can be found almost everywhere during the summertime. In some states, they grow native; in others, people plant them as landscaping for a splash of color. However, did you know that many parts of the plant are not only edible, but are actually quite delicious? Master forager Hank Shaw is a cookbook author and writes about food at his blog Hunter Angler Gardener Cook. Host Francis Lam talks with Shaw about how to harvest and cook daylilies.

Tips for amazing Spanish paella from chef Omar Allibhoy

Aug 23, 2017

Paella may be the pinnacle of Spanish cuisine. With its layers of flavors and ingredients, paella is a satisfying and fun meal to eat. On the flip-side, it also has a reputation for being intimidating to cook. But Spanish chef Omar Allibhoy, the author of Spanish Made Simple, says it should not be thought of in that way.

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.

Maricel Presilla is one of the world’s most respected experts on chile peppers. Her new book, Peppers of the Americas, is an encyclopedia, cookbook and collection of pepper-obsessed photography all in one book. A native of Cuba, Presilla now lives in New Jersey. Host Francis Lam visited home and kitchen for a lesson in dried pepper pastes – incredibly aromatic flavor boosters used to season just about anything from braises and roasts, to pots of rice.

Hatch chile peppers are ubiquitous in New Mexico. This unique variety of green chile is an important ingredient in the spicy stews for which the region is known. However, Hatch chiles aren’t always easy to find. As always, America’s Test Kitchen found a delicious work-around. ATK’s Tucker Shaw talks with managing producer Sally Swift about a satisfying Colorado Green Chili recipe that uses two more readily available peppers as a stand-in for Hatch chiles.

There are foods for which some people are willing to pay a premium price – lobster, aged steak, and truffles come to mind. But you might not expect butter to be on that list. Writer Alex Halberstadt wrote an article for SAVEUR called “Is the World’s Best Butter Worth 50 Dollars a Pound?” where he found the answer to his own question is – yes. He talked with host Francis Lam about Diane St. Clair, the artisan butter maker behind a fascinating and highly sought-after creamy creation.

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.

The Tenth Muse: Judith Jones celebrates a life in food

Aug 2, 2017

The power behind a great book isn't solely with its author; great books have great editors. In the early 1960s, Judith Jones wasn't even working in the world of food writing when she happened across a book proposal from Julia Child. Child's book had been refused by other publishers, but Jones saw something very special in it. That book, Mastering the Art of French Cooking, went on to become essential reading for cooks all over the world.

Behind the cookbook: the art of editing with Judith Jones

Aug 2, 2017

Judith Jones is the cookbook editor's editor. Jones was instrumental in discovering and publishing Julia Child's first book, Mastering the Art of French Cooking, more than 50 years ago. In the process, she changed the American cookbook forever. The cookbook authors with whom Jones worked have become a who's who of the food world. In April 2006, Judith Jones talked with Lynne Rossetto Kasper about the collaborative process of crafting beautiful, engaging cookbooks. [Ed.