The Splendid Table

Saturdays at 11 a.m.
  • Hosted by Lynne Rossetto Kasper

More than just talking about recipes, Splendid Table 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.

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"The way that sourdough starter might leaven bread, a ginger bug can give homemade sodas their fizz and their bubbles," says Jennifer McGruther, author of The Nourished Kitchen.

Sally Swift: Tell me about this ginger bug recipe.

Jennifer McGruther (Photo: Kevin McGruther)

Win one of 14 gift cards from Bob's Red Mill

Oct 1, 2015
Bob's Red Mill

The Splendid Table is celebrating 20 years on the air by better equipping listeners' kitchens and filling their pantries. This month, we're giving away a series of gift cards for Bob's Red Mill. We have 14 cards, each worth $50, which we will send to 14 winners. The cards can be used online at to purchase a wide variety of products, including All-Purpose Flour, Whole Wheat Flour, and Gluten Free 1-to-1 Baking Flour, in addition to many grains, cereals and mixes. To see the full selection, go to

Sammy Hagar on cooking: 'It's just like writing a song'

Sep 25, 2015
Larry Marano / Stringer / Getty Images Entertainment

Sammy Hagar is best known for his work as a musician -- he has performed in the bands Montrose, Van Halen and Chickenfoot. But he also has a passion for food. "The most fun thing about cooking is making something from nothing," he says. He is the author of Are We Having Any Fun Yet?.

3 techniques to improve your home cooking

Sep 25, 2015
J. Kenji López-Alt

"Often you find that there are ways you can improve techniques or recipes," says J. Kenji López-Alt, author of The Food Lab: Better Home Cooking Through Science.

mynameisharsha / Flickr

James Nienhuis is a professor in the Department of Horticulture at the University of Wisconsin.

Why is a watermelon red on the inside or a carrot orange? Why are they a color at all?

It could be involved with pollination, attraction of herbivores or dissuasion of herbivores. But really the carotenoids -- the yellows, the oranges and the reds -- are there for light, for photosynthesis.

The wholesome mystery of bread

Sep 25, 2015
Slawomir Fajer / iStock / Thinkstock

Making bread was a critical element in the purpose of our lives, and one of the ways by which we were literally joined to the land. It was at the center of our culture, a civilizing force.

The Rules for Pan-Seared Steak

Sep 25, 2015
J. Kenji Lopez-Alt

[Recipe: Butter-basted Pan-seared Thick-cut Steaks]

Let me explain. No, there is too much. Let me sum up:

Deborah Feingold

"Our memory takes us out of time, especially in regard to smell and taste in food," says Mary Karr, author of The Art of Memoir.

David Leite: Congratulations on the book. It's terrific. It's as much a memoir as it is a master class on memoir.

High Desert Market and Cafe

Sep 21, 2015

Bill Smith: The Key 3

Sep 17, 2015
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.