If there is such a thing as a superstar apple breeder, David Bedford is one of them. He and his team at the University of Minnesota are responsible for game-changing apples like Honeycrisp, SweeTango, and Zestar. He joined Lynne Rossetto Kasper in The Splendid Table studios for an apple tasting, including the Rave/First Kiss, which will be released in 2017.
[Ed. note: You can check out The Splendid Table's apple recipe collection here.]
How does a Juilliard-trained musician end up writing a cookbook from her farm on the North Dakota-Minnesota border? David Leite asks Molly Yeh all about it (and gets the recipe for Fried Cheesy Pickles).
David Leite:I want to start off by talking about this journey that you have taken. You were a Juilliard-trained timpanist living in New York, and now you are the farm wife married to Eggboy [Ed. note: her husband Nick] on his family's farm, raising sugar beets, all the way out in Minnesota. How does one go from there to here?
Tunde Wey is using the food of his native Nigeria to start conversations about America and race. He tells Von Diaz about his own immigrant experiences and what he thinks his Blackness in America dinners can accomplish.
Von Diaz: Tunde, you were picked up by immigration enforcement some years ago. Can you tell me what happened?
Award-winning restaurant critic Patric Kuh explores the soaring popularity of so-called "artisanal" food and drinks in his new book, Finding the Flavors We Lost. He talks with Russ Parsons about why those flavors went away, what artisanal actually means, and why small doesn't always mean better.
Molly Birnbaum, executive editor of Cook's Science for America's Test Kitchen, turns her attention to mushrooms. She tells Sally Swift how these fungi bridge the gap between plant and animal, why fresh doesn't equal better flavor, and what happens to a mushroom after you cook it for 40 minutes.
In Dandelion & Quince, author Michelle McKenzie explores the uses of some non-standard herbs, fruits, and vegetables. Here, she tells The Splendid Table's Noelle Carter about her tomatillo-inspired green fish stew and the unexpectedly sweet use she's found for fig leaves.
Sylvia Weinstock's artisan wedding and birthday cakes have traveled from her New York City boutique to locales as far-flung as Bahrain and Johannesburg. She tells The Splendid Table contributor Melanie Dunea about what inspires her creations, what keeps her going, and how she learned to make one of her signature flourishes.
[You can also explore The Splendid Table's cake collection here.]
Natto is fermented soybeans, and it's been popular in Japan for over a thousand years. Ann Yonetani tells The Splendid Table's Von Diaz how it gets its "special sauce," and why it might be exactly the thing for a vegan looking for a pungent cheese alternative.
Von Diaz: I recently tried your natto, and I have to say it's a little hard to describe. How would you describe it?
Turmeric is the latest poster child for the healthy living movement, thanks to its reputed anti-inflammatory properties. It's also a staple spice in Indian food, which is why The Splendid Table's David Leite asked legendary author and cooking teacher Julie Sahni to tell us a little more about it.
David Leite: Poor, misunderstood turmeric. Not a lot of people know what to do with it, so why don't we start from the beginning. What exactly is turmeric?
Food historian Paul Freedman's book, Ten Restaurants That Changed America, tells the history of American restaurants (and America itself, for that matter) through those ten establishments. He tells Lynne Rossetto Kasper why Howard Johnson's is on the list, why McDonald's isn't, and how New York City's famed Delmonico's started it all.
Lynne Rossetto Kasper: Which ten restaurants did you choose?
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.
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.
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.
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?
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.
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?
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?