The Splendid Table

By The Splendid Table | The public radio program for people who love to eat, hosted by Lynne Rossetto Kasper. This is who we're talking to, what we're reading and what we're eating.

Fried Yardbird

I went for dark meat only for our fried chicken. It’s juicier, and it’s got the crunch that I love hearing when I walk through the dining room.<p><i>[Ed.</i> …

Poultry

Moving to Harlem with Marcus Samuelsson

What motivated Marcus Samuelsson to move to Harlem and open Red Rooster, his acclaimed restaurant? He tells The Splendid Table's Melissa Clark that …

Restaurants

Stuffed Portobello Mushrooms

The filling can be made up to 2 days ahead and refrigerated. Rewarm the filling before stuffing the mushrooms. We do not recommend roasting the …

Can you overcook a mushroom? America's Test Kitchen finds out.

Molly Birnbaum, executive editor of Cook's Science for America's Test Kitchen, turns her attention to mushrooms. She tells Sally Swift how these …

Food Science

Tunde Wey on his Blackness in America project: 'The dinner is an action.'

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 …

Racism

Asian Scotch Eggs

I knew I loved Scotch eggs long before I even tasted one, when they were nothing but a character starring in my British snack dreams. There is …

From Juilliard to rural Minnesota: Molly Yeh's unlikely culinary path

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 …

Recipes

What's the next Honeycrisp? Apple breeder David Bedford might have the answer.

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 …

Foodies

Artisan rhetoric: Patric Kuh on the growth, definition, and future of 'artisanal' food

Award-winning restaurant critic Patric Kuh explores the soaring popularity of so-called "artisanal" food and drinks in his new book, <i>Finding the</i> …

Food Science

Ginger Bean Chowchow

You will need to marinate the vegetables overnight before covering them with the hot vinegar the next day, and then the vinegar will need to cool. …

Potato Churros with Red Pepper Sauce

When I was in Barcelona I visited a classic churrería, which felt like the local spot to gather—a bit like the local café where you would grab a cup …

Recipes

Cauliflower Cheeseburgers

The burger craze doesn’t seem to have left a stone unturned. New York, London, Paris, Stockholm--every city I visit has any number of burger bars …

Burgers

Chinese Chicken Salad with Sesame-Ginger Dressing

<b>Ingredients</b><p><i>For the dressing</i><p>1/4 cup fresh lemon juice<br>• 3 tablespoons low-sodium soy sauce (use gluten-free if necessary)<br>• 2 tablespoons honey<br>• 2 tablespoons …

Sage wisdom

Jekka McVicar, "The Queen of Herbs," talks with Lynne Rossetto Kasper about the history of sage and its modern uses.<p>[<i>More from McVicar</i>]<p><b>Lynne Rossetto</b> …

Herbs

Rachel Khoo's global pantry

In <i>Rachel Khoo's Kitchen Notebook</i>, the author opens up her titular notebook to share ideas and recipes she's gathered while traveling the world. She …

Foodies

The science of better-tasting tomatoes

Dr. Liz Baldwin is on a mission to make the tomato you get at the supermarket taste better. She tells Lynne Rossetto Kasper what makes them go bad …

Gardening

A season in Colorado

Mirra Fine and Daniel Klein, the filmmaker and chef duo behind the Perennial Plate, came up with an idea: Travel the world documenting how food …

Farming

Bringing back the Gravenstein apple

Northern California is wine country, but there was a long history of apple orchards before vineyards came to dominate the landscape. Now, some locals …

iOS

Appalachian salt

Salt might not be the first thing you associate with Appalachia, but as Ronni Lundy tells Von Diaz, it's as intertwined with the region's history as …

Salt

Fried Quinoa with Kale and Kimchi

Kale and kimchi unite! This dish has a decidedly Korean flavor, with ingredients like gochujang and kimchi, both of which are fermented and good for …

Quinoa

Thai Tuna Salad Bowl with Sweet Pickles and Lime-Chili Dressing

If you think tuna salad always involves mayonnaise, prepare to have your mind blown! Canned tuna, or salmon if you prefer, is the perfect match for a …

Chicken Jardiniere

My mother made this type of stew from the carcass of a raw chicken and its gizzards; I use pancetta instead of gizzards for additional flavor and …

3/4

Other People's Food and the Greensboro Four

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 …

Racism

Jacques Pépin on chicken: 'It has to be done right. Otherwise, there is no recovery.'

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 …

Poultry

Tasting the Impossible Burger

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 …

Burgers

Osayi Endolyn meets Hoppin' John

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 …

Foodies

Spicy Cold Noodles

Jackson Pollock was famous for creating abstract paint-splattered canvases, but he had a domestic side as well. "He was a man who loved puttering in …

Watermelon Soju

Hawaii’s classic and beloved raw fish salad is seeing a surge in popularity across the U.S. The Poke Cookbook author Martha Cheng explains why chefs …

Ssam Lettuce Wraps

Jackson Pollock was famous for creating abstract paint-splattered canvases, but he had a domestic side as well. "He was a man who loved puttering in …