The Splendid Table

The Splendid Table

United States

American Public Media's The Splendid Table is public radio's culinary, culture, and lifestyle 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 updated every Friday.

Episodes

620: Spice Companion  

Lior Lev Sercarz on spices, Molly Birnbaum on pineapple buns, Dorie Greenspan on cookies, Mike Shanahan on figs, Leslie Pariseau on dried cod

547: Soul Food  

Yotam Ottolenghi and Sami Tamimi, Sally Schneider on gifts, Adrian Miller, Kate Hubbard, Marina Marchese.

Turkey Confidential 2016  

Lynne Rossetto Kasper and Bridget Lancaster take your Thanksgiving calls, plus guests Mario Batali, Melissa Clark, Chris Thile, and Francis Lam.

594: Dressing vs. Stuffing  

Donna Hay on side dishes, Vikas Khanna's vegetarian menu, Adam Rapoport on being a guest, The Herbivorous Butcher.

Bonus: Anthony Bourdain Extended Interview  

Splendid Table Sides featuring more from our interview with Anthony Bourdain

619: Thanksgiving 2016  

Anthony Bourdain on cooking and chaos, Jancis Robinson on holiday wine, Vivian Howard on sweet potatoes, plus a look at wild rice preservation

593: A Turn for the Bitter  

Mark Bitterman on bitters, Alana Chernila on home cooking, Alan Muskat on foraging, the Sterns.

618: Touring Harlem  

Marcus Samuelsson on Harlem, Charlotte Druckman on cast iron, Tom Sietsema on food criticism, Robert Simonson on craft cocktails

592: Angel Food  

Lidia Bastianich's papal menu, Ruth Reichl on cooking, Emeril Lagasse's essentials, the Sterns.

617: Breeding a Better Apple  

David Bedford on apples, Molly Birnbaum on mushrooms, Tunde Wey on his Blackness in America dinners, Molly Yeh on her new cookbook

543: Fat  

Andrew Zimmern on fat, Adam Rapoport on duck confit, Anya von Bremzen on Russia, Julia Herz on beer.

616: The Ten Restaurants That Changed America  

Paul Freedman on the most important restaurants in American history, Michelle McKenzie on fig leaves, Sylvia Weinstock on her artisan cakes

591: Cryo-Blanching  

J. Kenji López-Alt's techniques, Mary Karr on memory, Sammy Hagar on cooking, James Nienhuis on art.

615: Seasons  

The Perennial Plate goes to Colorado, Jekka McVicar on sage, Rachel Khoo on flavor combinations, Ronni Lundy on salt, Dr. Liz Baldwin on tomatoes

590: Heirlooms and Hybrids  

Craig LeHoullier on tomatoes, Nicole Bermensolo on dessert, Cara Nicoletti on books, Gabrielle Blair on kitchens.

614: Meeting Hoppin' John  

Osayi Endolyn on Hoppin' John and her background, Kurt Soller on the Impossible Burger, Jacques Pépin on chicken, Dan Pashman on the Greensboro Four

589: Teranga  

Pierre Thiam on Senegal, Daniel Patterson on hands, Melanie Dunea on chefs, Elissa Altman on her mom.

613: Mortar & Pestle  

J. Kenzi Lopez-Alt on zhug, Robin Ha on Korean food, Anya Fernald on entertaining, Molly Birnbaum on frozen yogurt, Mark Hagen on zucchini.

588: $4 a Day  

Leanne Brown on SNAP, Wendy Suzuki on smell, Josh Kun on LA, Cathy Erway on Taiwan, the Sterns.

612: Fresh Water  

Ann Bancroft on fresh water, Sabrina Ghayour on Sirocco, Holly De Ruyter on Wisconsin supper clubs, Tyler Kord on sandwiches, Jekka McVicar on celery.

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