The Splendid Table

Rhythm & News: Sun • 9am-10am
  • Hosted by Lynne Rossetto Kasper

A culinary, culture, and lifestyle program that celebrates food and its ability to touch our lives and feed our souls.

Listening to the Vines (painting by John Wurdeman)

John Wurdeman studied music and art before becoming a winemaker in the country of Georgia. His winery, Pheasant's Tears, has revived an 8,000-year-old Georgian winemaking tradition. He tells Melissa Clark what brought him there, the myriad varieties of Georgian wines, and the integral part they play in that country's meals.

Melissa Clark: How did this all start for you? 

Lost in translation

Jul 21, 2016
Ingram Publishing/Thinkstock

Bonnie Benwick translates chef recipes for the home cook in the Washington Post's Plate Lab column. She tells Melissa Clark about some of the challenges you'll face when attempting a restaurant meal in your own kitchen.

A brief history of tahini

Jul 20, 2016

Adeena Sussman gives Sally Swift the backstory on tahini, the suddenly ubiquitous, sesame seed-based condiment.

Sally Swift:  So, tahini. It is everywhere suddenly. So, let’s back up a little bit. Tell us exactly what tahini is.

Adeena Sussman:  Tahini is ideally nothing more than pure ground sesame seeds.

SS:  That’s it?

Nordic cuisine: Leave the herring, take the taco quiche

Jul 20, 2016
Marcus Nilsson

With almost 800 pages of recipes and striking photography, Magnus Nilsson's The Nordic Cookbook is the definitive work on the food cultures of his native land. He spoke with Melissa Clark about the impact winter has on the Nordic countries, the common source of everyone's family herring recipe, and the enduring popularity of taco quiche.

Steve Sando's heirloom beans

Jul 14, 2016

What rare wines are to some, heirloom beans are to Rancho Gordo's Steve Sando. Lynne Rossetto Kasper talks to him about how he got his start, his favorite kinds of beans, and his "foolproof" method for preparing them.

Lynne Rossetto Kasper: So how did you get into beans?

What you need to know about aperitivo

Jul 13, 2016

Aperitivo is northern Italy's version of happy hour, only instead of half-priced beers and a sketchy taco bar, light drinks and small plates carry the day. Marisa Huff writes about these cocktails and appetizers in the aptly-titled Aperitivo: The Cocktail Culture of Italy, and speaks with Splendid Table contributor Shauna Sever about them.

Shauna Sever: For the uninitiated, can you paint us a picture of this lovely Italian tradition of aperitivo?

The fundamental challenge of eggs

Jul 13, 2016
Copyright 2016 America's Test Kitchen

Eggs are tricky. Molly Birnbaum, executive editor of Cook's Science for America's Test Kitchen, agrees, and says it all comes down to the white and the yolk. She tells Sally Swift how to best soft-boil an egg and shares a recipe for Runny Yolk Sauce.

[More from Birnbaum]

The memorable rosemary

Jul 12, 2016

"Queen of Herbs" Jekka McVikar tells Lynne Rossetto Kasper about the memory and meal-enhancing properties of rosemary.

Lynne Rossetto Kasper: I have an herb that I've always really been attracted to, and I'd love to hear your take on it: rosemary.

Jekka McVicar: Rosemary is one of my absolute must-have herbs: Rosmarinus officinalis. It's just been proven to be as good as ginkgo at restoring your memory.

LRK: Really?

Jekka McVicar

Win one of 14 3-piece knife sets from Zwilling

May 30, 2016
The Splendid Table

Every month, the Splendid Table helps listeners equip their kitchens and fill their pantries.

This month, we're giving away 14 Zwilling Pro 3-Piece Starter Knife Sets, a retail value of $249.99.


Spring teas have sprung

May 26, 2016
I Stock

Spring teas are prized by tea lovers, and one pound can go for thousands of dollars. Saveur's Max Falkowitz tells Noelle Carter what makes these teas so unique and which ones you should try.

Noelle Carter: What are some characteristics of spring tea, and what distinguishes it from other types of tea?

Max Falkowitz

The secrets of service

May 26, 2016
Will Guidara

What defines great restaurant service?  Restaurateur Will Guidara, co-owner of New York's renowned Eleven Madison Park, shares his thoughts, and why it sometimes includes personalized bocce balls, with Francis Lam.

Francis Lam: So I'm going to start with a very simple question for you: What is great service?

Culinary covers

May 26, 2016
The San Francisco Museum of Modern Art, home of In Situ (Photo: Getty Images)

Three-Michelin-star chef Corey Lee's new restaurant, In Situ, is the culinary version of an ace cover band: other chefs' greatest hits, made by him. He tells Francis Lam about the project.

The summer of low-alcohol drinks

May 26, 2016

Summer is the season for low-alcohol drinks, from session beers to spritzes.  Talia Baiocchi, co-author of Spritz, tells Melissa Clark about how some of these drinks, long popular in Italy, are making their way to the U.S.

Melissa Clark: So, summer is around the corner, and in summer people like to drink low-alcohol beverages. Can you give us some ideas of how we can do that?

Meatless smoking

May 26, 2016

Smokers are closely associated with meat. But there is a world of meatless uses for them as well, from potatoes and eggs to water and even ice cream. Project Smoke author Steven Raichlen tells Joe Yonan all about them.

Joe Yonan: To some people, the idea of smoking without meat is an oxymoron.

Video: Two ways to chop parsley

May 26, 2016
The Splendid Table Cooks with Francis Lam

Francis Lam says parsley gets a bad rap. In this video, he demonstrates two chopping techniques you can use to get the most out of it.

[Ed. note: The first technique will come in handy for this Parsley Tarragon Sauce.]

Jekka McVicar's Herb Garden for Hospice

May 19, 2016
Carl Court/Getty Images

In 1987, an Englishwoman named Jekka McVicar started growing herbs in her backyard. Nothing unusual about that -- herb gardens are rampant in the U.K. But the one Jekka McVicar grew made her famous, and she's left the backyard to create the largest herb nursery in the U.K., growing some 300 herbs. 

Video: How to Slice an Onion

May 19, 2016
The Splendid Table Cooks with Francis Lam

Francis Lam is throwing an onion party, and you're invited.

[Ed. note: Put your new skills to work with this Three-Onion Tart with Thyme, Smoky Cheese, and Cream.]

Amber Rowlands

"Working completely seasonally, and working with a vegetable garden, what you tend to have is a feast or a famine," says chef Skye Gyngell of the restaurant Spring and author of a book by the same name.

Via Tsujl / Flickr

Susan Benjamin, founder of True Treats Candy and author of Sweet as Sin, explains the history of candies like Necco Wafers and Circus Peanuts.

Video: How to make garlic paste

May 12, 2016
The Splendid Table Cooks with Francis Lam

The secret to making garlic paste? Keep chopping (and add a little salt).

[Ed. note: Make it a part of this Warm White Bean Salad with Fragrant Garlic and Rosemary.]