The Splendid Table
By Lynne Rossetto Kasper
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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.
||609: Silk Road Food||Caroline Eden and Eleanor Ford on Samarkand, Steven Satterfield's favorite recipe, Michael Twitty's The Cooking Gene, and Molly Birnbaum on Parmesan.||6/23/2016||Free||View In iTunes|
||584: Field Goals||The We Over Me Farm, Robert Sietsema on NYC, Gordon Heady on sake, Paul Greenberg on fish, Vatos Urban Tacos.||6/16/2016||Free||View In iTunes|
||608: Lust and Wonder||Augusten Burroughs on his new memoir, Virgilio Martinez on Peruvian cuisine, Domenica Marchetti on preserving food, Kate McDermott on pie crust.||6/9/2016||Free||View In iTunes|
||583: Bananas||Nicole Vitello on bananas, Rick Bayless on vegetables, Dan Buettner on longevity, Nongkran Daks, Heidi Appel.||6/2/2016||Free||View In iTunes|
||607: The Secrets of Service||Will Guidara on service, Steve Raichlen on meatless smoking, Talia Baiocchi on low-alcohol drinks, Corey Lee on culinary covers.||5/26/2016||Free||View In iTunes|
||582: On the Lambic||Greg Engert on lambic, Brian Wansink on overeating, Maryann Tebben on sauces, Richard Wrangham on cooking.||5/19/2016||Free||View In iTunes|
||606: Spring Fling||Skye Gyngell on Spring, Robert Egger on senior meals, Molly Birnbaum on milk, Mark Hagen on rhubarb, True Treats Candy.||5/12/2016||Free||View In iTunes|
||581: Factory Farm||Barry Estabrook on pork, Jackson Pollock's recipes, Jen Stevenson on picnics, Shauna Sever on sugar.||5/5/2016||Free||View In iTunes|
||605: Farm-to-Table||Lenny Russo on farm-to-table, Alex Raij on the Basque Country, Dina Cheney on non-dairy milks, meat vending machines, restaurant regulars.||4/28/2016||Free||View In iTunes|
||580: Chefs' Obsessions||David Gelb on chefs, Diana Henry on chicken, Elizabeth Millard on kitchen gardening, Tara Whitsitt.||4/21/2016||Free||View In iTunes|
||604: Wurst Case||Chris Ying on sausage, Chris Schonberger on food media, Barton Seaver on sea greens, Floyd Cardoz on curry, Lynda Trang Dai.||4/14/2016||Free||View In iTunes|
||579: Saffron||Maureen Abood on Lebanese cuisine, Jeremy Nolen on German food, Rumi Spice's Kimberly Jung, the Sterns.||4/7/2016||Free||View In iTunes|
||603: Koreatown||Deuki Hong and Matt Rodbard on Korean food, Enrique Olvera on recipes, Molly Birnbaum on scallops, Gary Nabhan on Tucson.||3/31/2016||Free||View In iTunes|
||578: Almond Ploy||Tom Philpott on almonds, Sarah Copeland on vegetarian cooking, The Sioux Chef, the Sterns.||3/24/2016||Free||View In iTunes|
||602: The Dirt Cure||Dr. Maya Shetreat-Klein on dirt, Bee Wilson on eating, Molly Birnbaum on lamb, Katie Parla on Rome, The Sporkful's Dan Pashman.||3/17/2016||Free||View In iTunes|
||601: Brain Food||Dr. Drew Ramsey on brain health, Olia Hercules on Ukraine, Kelis Rogers on culinary school, the Sterns.||3/10/2016||Free||View In iTunes|
||577: Spring Pickling||Cathy Barrow on pickles, Eric Ripert on traveling, Liz Carlisle on lentils, Jennifer Ho on identity, Joshua Bell.||3/3/2016||Free||View In iTunes|
||576: Chicken of Tomorrow||Andrew Lawler on chicken, Edd Kimber on scones, David Lett on pinot noir, an olive oil taste test.||2/25/2016||Free||View In iTunes|
||600: Six Hundred||Yotam Ottolenghi on cookbooks, Tom Sietsema on food cities, Tamar Adler on Cuba, Cheryl Sternman Rule on yogurt, Dessa.||2/18/2016||Free||View In iTunes|
||575: Ambergris||Mandy Aftel on fragrances, J. Kenji Lopez-Alt on cast iron, Lisa Gross on The League of Kitchens, the Sterns.||2/11/2016||Free||View In iTunes|
||599: Biodiversity||Simran Sethi on biodiversity, Matt Goulding on Japan, Molly Birnbaum on alliums, Sam Seneviratne on spice, Alex Stupak on tortillas.||2/4/2016||Free||View In iTunes|
||574: Bulletproof Recipes||Kat Kinsman on ethics, David Rosengarten on knives, Michael Ruhlman on roasting, Louise Hay, Heather Dane, Azalina Eusope.||1/28/2016||Free||View In iTunes|
||598: Cheddar||Gordon Edgar on cheddar, Justin Warner's laws, Emily Fleischaker on BuzzFeed, Jennifer Milikowsky on pork, Steve Jenkins on supermarkets.||1/21/2016||Free||View In iTunes|
||573: It Gets Bitter||Jennifer McLagan on bitter, Ray Isle on American wine, Jimi Yui on kitchen design, the Sterns.||1/14/2016||Free||View In iTunes|
||597: The Jemima Code||Toni Tipton-Martin on cookbooks, Madhur Jaffrey on India, Tal Ronnen on vegan cooking, Tim Neville on fondue.||1/7/2016||Free||View In iTunes|
||470: One-Pot Cooking||Ming Tsai on one-pot cooking, Harold McGee on pasta, Tom Owen on coffee, James Oliver Cury on records.||12/30/2015||Free||View In iTunes|
Rather have the interviews and stories. (updated 11/14)
In case you aren't familiar, The Splendid Table is broken into two parts: the first half being interviews, stories and profiles made by true professionals in the food and beverage industry. It's the best! The second half is "joe and jane public" calling in and talking to Lynne about mystery ingredients and recipes. This is fine, but it's the part of Lynne's show when I usually begin cooking and pay loose attention to what's being said. However, I would not miss the first half if you tried to drag me away. When will we see the podcast of this first, far better, half of the show? (updated 11/14 - The entire show is now being podcast here and it is truly great. Thanks Lynne! No other food/wine/beer/etc podcast compares.)
Don't you love Public Radio?
I personally am the son of the producer of the Splendid Table and have the honor of eating with Lynne every Thanksgiving. (Right after they finish the Thanksgiving brodcast.) Every foodie out there has to listen to this podcast. Show some support for Lyyne.
Finally! The full show!
I'm thrilled they're opted to have the entire show on iTunes- it's one of my favorite programs, but my newest work schedule had made listening at the broadcast times impossible. Good advice, interesting guests, and a lot of foodie chatter.