The Splendid Table is a one-hour culinary, culture, and lifestyle program that celebrates food and its ability to touch the lives and feed the souls of everyone. Each week, The Splendid Table tours new culinary territory, from the vineyards of Provence to the city-street diners of Philadelphia. While doing so, host Lynne Rossetto Kasper uncovers hidden delights, and offers her modern take on getting food to the "splendid table" with cooking tips, recipes, and her own personal advice.
"stump the chef!"
David Sedaris joins us this week with his stories about family dinners. His latest book is Let's Explore Diabetes with Owls. We look at an alternative and ancient way to bake – on the grill – with Paula Marcoux, author of Cooking with Fire, and learn the art of pairing beer with cheese from Steve Jones, owner of Cheese Bar in Portland, Oregon.
This week chef and journalist, Michael Ruhlman joins us with his new book Ruhlman's Twenty, 20 Techniques, 100 Recipes, A Cook's Manifesto. Jane and Michael Stern are at Steve's Pig and Ox Roast in Lackawanna, New York and Diana Henry, author of Plenty: Good Uncomplicated Food for the Sustainable Kitchen brings us the latest in vegetable cookery from the British Isles.
Jeffrey Hertzberg, the best-selling co-author of The New Artisan Bread in Five Minutes a Day, joins us with the newest take on bread making for the home cook, we look at Muslim-Chinese cuisine with Jason Wang of New York City's Xi'an Famous Foods, we head to Tallahassee, Fla., with the Sterns to Olean's Cafe for first-rate soul food and hear about how vegetarians are taking on the congressional lunchroom.
This week it’s a look at saliva with America’s funniest science writer, Mary Roach, author of Gulp: Adventures on the Alimentary Trail. The Sterns are at the Blue Scorcher Bakery Café in Astoria, Ore., and we learn which salts are really worth the money with salt merchant Mark Bitterman, author of Salted: A Manifesto on the World's Most Essential Mineral.
We're looking at the advent of Chinese food in America with Andrew Coe, author of Chop Suey, A Cultural History of Chinese Food in the United States. Jane and Michael Stern are in North Charleston, South Carolina for low country soul food at Bertha's Kitchen. And Sally Schneider, creator of The Improvised Life Web site teaches us to improvise with miso.
We discuss the cuisine of Portugal with David Leite author of The New Portuguese Table. Jane and Michael Stern have found stellar Creamed Chipped Beef at The Breakfast Shoppe in Severna Park, MD and we learn the art of Indian dal from Raghavan Iyer author of 660 Curries.
This week irrepressible foodie Nora Ephron joins us with observations on life and America's food scene. She is author of the best-selling I Feel Bad About My Neck. Jane and Michael Stern are eating all things kosher at Chutpah in Fairfax, Virginia, and pleasure activist Fred Plotkin takes us on a road trip to Vienna.
We check in with writer Junot Diaz about the Dominican food of his childhood. He is the author of the award-winning book This Is How You Lose Her. Opinionated cheesemonger Steve Jenkins brings us his annual cheese picks for the holidays, and Sally Schneider of The Improvised Life has inspiring thoughts on making small tables large and beautiful for next to nothing.
This week we talk to David Gelb, creator of the Netflix series Chef's Table. We get indoor gardening advice from Elizabeth Millard, author of Indoor Kitchen Gardening. Diana Henry shares ideas for cooking chicken, and Tara Whitsitt explains Fermentation on Wheels, her mobile fermentation project. We also revisit a piece about Nikolai Vavilov, a Russian botanist who collected seeds, with author Gary Nabhan.
Deuki Hong and Matt Rodbard on Korean food, Enrique Olvera on recipes, Molly Birnbaum on scallops, Gary Nabhan on Tucson.
This week we meet up with the irascible Anthony Bourdain, author of Medium Raw, A Bloody Valentine to the World of Food and the People Who Cook. Jane and Michael Stern are eating boudin sausage at T Boy's Slaughterhouse in Mamon, LA and Indian food authority Julie Sahni brings us the Indian art of the marinade.
This week we meet up with the irascible Anthony Bourdain, author of Medium Raw, A Bloody Valentine To The World of Food and The People Who Cook. The Sterns are eating boudin sausage at T Boy's Slaughterhouse in Mamou, LA, and Stumpmaster Christopher Kimball stops by for another round of Stump the Cook.
Anthony Giglio on wine for junk food, Marcus Samuelsson's pantry, The Cuban Table, Veronica Tonay on food dreams.
Ming Tsai on one-pot cooking, Harold McGee on pasta, Tom Owen on coffee, James Oliver Cury on records.
David Sedaris joins us this week with his stories about family dinner. His latest book is Let’s Explore Diabetes with Owls. We look at an alternative and ancient way to bake -- on the grill -- with Paula Marcoux, author of Cooking with Fire, and learn the art of pairing beer with cheese from Steve Jones, owner of Cheese Bar in Portland, Oregon.
We get a master lesson in pie crust from chef Thomas Keller and his pastry genius Sebastian Rouxel, authors of Bouchon Bakery, Jane and Michel Stern bring us the very best in extremely hot road food and Mexican chef Roberto Santibañez looks at the Middle Eastern influences on modern day Mexican food.
This week we talk to award-winning journalist Michael Moss about the food giants that decide what we eat. He is the author of Salt Sugar Fat: How the Food Giants Hooked Us. Chopped's Ted Allen has advice on how to get out of our food ruts and we look at the stirrings of a movement in the wine world, natural wine.
We get a clear-eyed view of the wine world this week with Dara Moskowitz Grumdahl author of Drink This: Wine Made Simple. Chef Patrice Olivon introduces us to the gentle art of the soufflé, and Indian food authority Monica Bhide, author of Modern Spice explains the Indian art of spice blends.