The Splendid Table

Saturday at 11AM on WSDL, 90.7 FM

The Splendid Table is radio's preeminent food program, airing on more than 400 public radio stations in the United States, plus SIRIUS satellite radio and World Radio Switzerland. Host Lynne Rossetto Kasper and producer Sally Swift create this award-winning program that explores the entire spectrum of food: from cheese making to finding wine bargains to the science of a great cup of coffee great to the best little greasy spoons in America.

The Splendid Table has been at the forefront of food issues and policies since its inception. Long before eating local became a catchphrase and farmers' markets became ubiquitous, the show had to make sure to define such terms as organic and sustainable for listeners. Today those terms have become part of the everyday lexicon, and people's hunger for wholesome food and the rituals surrounding it has only increased.

Taking the long cut with Anya Fernald

Aug 18, 2016
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Brown W. Cannon III © 2016

Home Cooked: Essential Recipes for a New Way to Cook author Anya Fernald tells Russ Parsons how she got her unconventional start, her enthusiasm for "long cuts," and what you can do to take the stress out of hosting a dinner party.

Russ Parsons: You came to your approach to food in kind of an unusual way, instead of working at restaurants or going to cooking school, the way so many people do now. How did you learn how to cook?

The art of the spoon

Aug 18, 2016
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Jen Russell

Artist Kiko Denzer teaches Lynne Rossetto Kasper about the craft of spoon-carving.

Lynne Rossetto Kasper: From the bread ovens to spoons, how did this all evolve?

Kiko Denzer: The short answer is they're both sculpture, and they both feed the sculpture passion, and they both feed people, and I think that, really, is the connection.

The fragile science of ice cream

Aug 18, 2016
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Copyright 2016 America's Test Kitchen

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.

[More from Birnbaum]

Sally Swift: It is the time of year for homemade ice cream and I bet you have some ideas for us.

Molly Birnbaum