The Splendid Table

By Lynne Rossetto Kasper

Arts Food

What's The Splendid Table about?

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.

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692: Passing the Torch

09.20.2019

On family farms, in restaurants, and in food writing, what happens when one generation passes the work to the next?

The Splendid Table episodes:

09.20.2019 692: Passing the Torch On family farms, in restaurants, and in food writing, what happens when one generation passes the work to the next?
09.13.2019 667: Taking Care We look at what it means to take care of yourself and others with food – from pies and inherited tea to community farms and home kitchens.
09.11.2019 Weeknight Kitchen with Melissa Clark - Episode 2: There Are Always Eggs Melissa comes home to an empty refrigerator save for eggs, scallions and sad sage, and ends up showing us an amazing fried egg recipe and technique!
09.10.2019 Invigorating Israeli Cooking Food writer Adeena Sussman uses her passion for border-crossing ingredients to put a personal touch on Israeli cuisine.
09.06.2019 691: Caterers - The Unsung Heroes of Cooking Go beyond the pipe and drape, deep into intense world of catering with Matt and Ted Lee, Michael Twitty, Kwame Onwuachi, and America’s Test Kitchen.
09.04.2019 Weeknight Kitchen with Melissa Clark - Episode 1: Sheet Pan Magic Melissa Clark explains why the sheet pan is a game changer for home cooks, with a simple recipe for Harissa Chicken with Leeks, Potatoes & Yogurt.
08.30.2019 690: Confessions of Culinary Superfans Who do you admire? Preston Clark on Patrick Clark, Shauna Sever on Maida Heatter, Melissa Clark on Marcella Hazan, and Pati Jinich on Joan Nathan.
08.27.2019 Natural Wine for the People Wine expert Alice Feiring uncorks the wine world’s hottest new trend: additive-free, natural wines.
08.23.2019 666: In Jacques Pépin's Kitchen Francis meets up with Chef Jacques Pépin in his home kitchen to talk career, life, and the magic of instant-cured gravlax.
08.16.2019 665: How Bees Made What We Eat We spotlight bees: their important role in food and evolution, urban beekeeping, the mystery of colony collapse, and how to use honey in the kitchen
08.13.2019 Summer Vegetables & Easy Weeknight Meals Food writer Hetty McKinnon combines a passion for vegetables with tips and techniques for quick summertime meals.
08.09.2019 689: Culinary Empowerment Meet the people who started and those who’ve been supported by two mission-driven culinary organizations, La Cocina and The League of Kitchens.
08.02.2019 663: The Importance of Eating Urchins The aquacultural benefits of eating purple sea urchins. Making rice salad and savory breakfast. America’s Test Kitchen on perfect home-cooked falafel.
07.30.2019 Demystifying Miso Fermentista Kirsten Shockey discusses the flavorful impact misos have on your home cooking. Plus, how to make your own miso at home.
07.26.2019 688: Traveling to Eat Francis Lam and guests trek around the world to explore the cuisines of the Black Sea, Thailand, Haiti, Milwaukee, and beyond.
07.24.2019 Introducing Weeknight Kitchen with Melissa Clark A practical guide to weeknight eating from the makers of The Splendid Table. Coming September 4th.
07.19.2019 664: Project Cooking We're taking on serious cooking projects: whole hog barbecue, paella on the grill, community ovens, and an unforgettable tomato panade.
07.16.2019 Summer Fruit in the Kitchen Pastry chef Nicole Rucker shares techniques and recipes for using the plethora of summertime fruits and berries in baked goods and beyond.
07.12.2019 687: All-Star Summer Cookout Get outside and enjoy the foods of summer: grilled meats and seafood, no-cook meals, ice cream sandwiches, and alcohol-optional beverages.
07.05.2019 662: Pepper Party Things get spicy when we look at the wide world of chili peppers and how they’re enjoyed raw, cooked, powdered, and blended into sauces.
07.02.2019 DIY Summer Liqueurs Homemade cordials crafted with seasonal produce make the summertime cocktail season all the more delicious. Andy Schloss shares some of his favorites.
06.28.2019 661: Summer Cookout Light up and get your grill on with inspired sauces and sides, and foolproof techniques for both your fire and your food.
06.21.2019 636: Peppers, Onions & Butter Maricel Presilla on chili peppers, America's Test Kitchen on Colorado Green Chile, Alex Halberstadt on butter, Kate Winslow on Onions
06.18.2019 Let Them Eat (Simple) Cake Keep it simple! Baker Odette Williams shares how to make crowd-pleasing cakes with easy-to-find ingredients and little to no special technique.
06.14.2019 686: A Conversation with Madhur Jaffrey We spend an afternoon with the illustrious and iconic Indian cookbook author and food writer Madhur Jaffrey.
06.07.2019 660: Barbacoa, Boniato, and Ceviche An episode dedicated to pinnacle dishes and ingredients from Peru, the Caribbean, and Mexico.
06.04.2019 The Way We Eat Now Food historian Bee Wilson discusses trendy eating, changes in our global appetite, and how social media has changed food – for better and worse.
05.31.2019 685: One Cook's Trash... We dig into the second life of food trash, leftovers and green kitchens with chef Abra Berens, yogurt maker Homa Dashtaki and America’s Test Kitchen.
05.24.2019 659: Vegging Out The cultural (and family) politics of vegetarianism, new techniques and better planning for cooking veggies, and essential vegan dishes from Vedge.
05.21.2019 Cooking with Maple Syrup Beth Dooley and Mette Nielson revel in the magic of maple syrup for recipes both sweet and savory.
05.17.2019 684: Food & Mental Health The impact of food and food culture on mental health with personal stories from David McMillan, Stephanie Covington Armstrong, and Virgie Tovar.
05.10.2019 658: Nigella Lawson Defends the Honor of Home Cooking Food world superstar Nigella Lawson embraces the pleasure of home cooking, speaks against food elitism, and approaches cookbooks like conversations
05.07.2019 At the Intersection of Food and Mental Health Psychiatrist Drew Ramsey talks about his research on the connection between food, brain function, and mental health.
05.03.2019 683: Mothers & Daughters It’s the real-life relationships between mothers and daughters, playing out in the kitchen.
04.26.2019 657: The Philly Special Francis Lam live on stage with three of Philadelphia’s best chefs: Ange Branca, Eli Kulp and Mike Solomonov.
04.23.2019 Chetna's Healthy Indian Cookbook author Chetna Makan shares a never-ending variety of light and refreshing foods from Indian cuisine.
04.19.2019 682: Kwame Onwuachi - Notes from a Young Black Chef Francis Lam spends the hour with chef Kwame Onwuachi to talk about his lifelong love of food and challenges he's faced in the culinary world.
04.12.2019 656: The Opposite of Locavore What does it mean to be a food pilgrim versus food tourist? We consider the cultural ramifications of food travel and foods with multinational roots.
04.09.2019 Cooking with Scraps Mads Refslund and Tama Matsuoka Wong encourage 'trash cooking,' where food waste is given new life as ingredients for innovative dishes.
04.05.2019 681: Burrito Royalty, Kitchens in Palestine & the Food of Nigeria We go inside the kitchens of Palestine, look at the diversity of Nigerian cuisine, meet frozen burrito royalty, and find out what’s up with bowl food.
03.29.2019 655: The Seeds of Flavor Celebrate spring with seeds that create new flavors -- and change lives. Plus, one-bottle cocktails and unexpected ways to cook spring vegetables.
03.26.2019 Essential Chinese Cooking Techniques Self-described tech geek turned chef/food writer Kian Lam Kho discusses Chinese cooking methods: stir-frying, red cooking, braising, and smoking.
03.22.2019 680: The Sharpest Tools This week, it’s all about surprising stories behind the little tools in your kitchen.
03.15.2019 654: The Oyster King and the Seagull Test Let’s dive into oysters: we’ll talk about how they’re grown, the history of a surprising oyster king, shucking with a pro, and grief in a half shell.
03.12.2019 Cooking Scallops Molly Birnbaum (America's Test Kitchen) explains that sourcing the right scallop is as important as how you cook it.
03.08.2019 679: Four Persian Cooks It’s the food of Persia with conversations about fresh herbs, tahdig, a classic fish stew, modern Iranian cuisine, and the Persian pantry.
03.01.2019 652: Good News for Chicken & Post-Wildfire Foraging Maryn McKenna on Big Chicken, Pascal Baudar on foraging, Barton Seaver on fish, ATK on charred beet salad, Alpana Singh on Master Sommelier exam
02.26.2019 Vietnamese Food Any Day Best-selling cookbook author Andrea Nguyen weighs in on some surprising ingredients you might not associate with Vietnamese food.
02.22.2019 678: Say Cheese! We step behind the scenes at The Cheesemonger Invitational, then go deep into the world of cheese with experts Greselda Powell and Tia Keenan.
02.15.2019 651: Eating in the Instagram Era We look at food and identity through the lenses of social media, Instant Pot/multicookers, social protest, rediscovered roots, and shopping behavior

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