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.

Osayi Endolyn meets Hoppin' John

Aug 30, 2016
osayi_color_0021.jpg
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
Momofuku-Impossible-Burger-Nishi-Style.jpg
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.

Other People's Food and the Greensboro Four

Aug 29, 2016
JoeDanDiner.jpg
Joseph McNeil and Dan Pashman (Photo credit: Anne Saini)

The Sporkful's Dan Pashman has started Other People's Food, a podcast that uses the universality of food to find common ground amid racial and cultural differences. On a recent episode, he spoke with the Greensboro Four's Joseph McNeil, who successfully broke the color barrier at a North Carolina Woolworth's in 1960. Dan shares this conversation with Splendid Table contributor Melissa Clark.

pepin2.jpg
The Splendid Table

Chef Jacques Pépin talks with guest host Francis Lam about why roast chicken is so iconic for French chefs, the importance of technique, and what he cooks at home.

Francis Lam: I noticed in your new book, the very first recipe is for a simple roast chicken: no brining, no spicing, just a hot pan and a hot oven. So, let me ask you, why is a simple roast chicken such an iconic dish for French chefs?

Taking the long cut with Anya Fernald

Aug 18, 2016
homeenter.jpg
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?

The art of the spoon

Aug 18, 2016
spoon3.jpg
Jen Russell

Artist Kiko Denzer teaches Lynne Rossetto Kasper about the craft of spoon-carving.

Lynne Rossetto Kasper: From the bread ovens to spoons, how did this all evolve?

Kiko Denzer: The short answer is they're both sculpture, and they both feed the sculpture passion, and they both feed people, and I think that, really, is the connection.

The fragile science of ice cream

Aug 18, 2016
SFS_frozen_yogurt-72-(002).jpg
Copyright 2016 America's Test Kitchen

Making ice cream and frozen yogurt requires skill, so much so that Penn State offers a course on the subject. Molly Birnbaum, executive editor of Cook's Science for America's Test Kitchen, attended, and shares what she learned with Sally Swift.

[More from Birnbaum]

Sally Swift: It is the time of year for homemade ice cream and I bet you have some ideas for us.

Molly Birnbaum

A zucchini primer

Aug 18, 2016
zucched.jpg
Wiktory/Thinkstock

What should you be looking for when you're buying zucchini, and what should you do with it once you have it? Taste of Home managing editor Mark Hagen tells Noelle Carter what to do and why you should think beyond another loaf of zucchini bread.

Noelle Carter: Zucchini is one of those summer staples. I can find zucchini in the market, and it ranges from little tiny squash to massive, melon-like vegetables. What should I look for when buying, and how should I store it? How long will it keep?

Mark Hagen

Questions about Korean food? Let Robin Ha draw you a picture.

Aug 17, 2016
ekhed.jpg
Illustrations by Robin Ha

You're not likely to find a more visually creative cookbook than Robin Ha's Cook Korean!: A Comic Book with Recipes, in which she illustrates the recipes for her favorite Korean dishes. She tells Lynne Rossetto Kasper about the role comics play in her culture, the seven key ingredients in Korean food, and the "magic" of gochujang.

Lynne Rossetto Kasper: So, how did you come to doing comics?

Robin Ha (Photo: Dave Kelly)

Zhug and how to make it

Aug 17, 2016
20160329-schug-yemenite-hot-sauce-falafel-recipe-02-composite.jpg
J. Kenzi Lopez-Alt for Serious Eats

Some are calling zhug the new Sriracha, but what is it? Serious Eats' J. Kenzi Lopez-Alt answers that question for Lynne Rossetto Kasper, and advises you to get out your mortar and pestle.

Lynne Rossetto Kasper: Tell me about this sauce.

J. Kenzi Lopez-Alt (Photo: Vicky Wasik for Serious Eats)

Pages