The Splendid Table on WUOT

Sundays from 4-5 p.m.
  • Hosted by Lynne Rossetto Kasper

The Splendid Table, hosted by award-winning food writer Francis Lam, has been an original weekend companion, celebrating the intersection of food and life for more than two decades. A culinary, culture and lifestyle program, it has hosted our nation's conversations about cooking, sustainability and food culture and has introduced us to generations of food dignitaries.

Francis Lam took over the program from long-time host Lynne Rossetto Kasper in January 2018. Under Francis, listeners can expect a modern, multicultural weekly snapshot of the food world –  exploring different cultures, cuisines and ideas, as well as the small personal stories that come out of the expansive world of the table. As a former restaurant cook and culinary school graduate, Francis can handle virtually any food query and loves taking listener's calls. He is keenly interested in people and their stories and believes that one of the keys to understanding people better is to learn what they cook and how they eat. 

February 2018

4             This week it’s a show about restaurants.  We talk to Amy Thielen author of Give a Girl a Knife about what life was like for her working in some of the great kitchens in NYC. We visit an old-school Indian restaurant in London, The India Club.   It is a place that does not just serve food, but serves as a gathering place for the community and Molly Birnbaum of America’s Test Kitchen teaches us the chefy but surprisingly simple technique of the salt-cured egg yolk.

11           Bon Appetit’s Editor in Chief Adam Rapoport joins us with a rather intense take on sandwich making, from cutting on a diagonal to Hellman’s vs mayo, the art is in the details. Anya Von Bremzen talks to Melissa Clark about the home restaurants of Cuba.  Her new book is Paladares, Recipes Inspired by the Private Restaurants of Cuba, and America’s Test Kitchen teaches us how to make a veggie broth concentrate.

18           This week we talk to Adrian Miller about presidential politics and the influence of the chefs in the White House kitchen. His book is The President’s Kitchen Cabinet. We learn the surprisingly recent history of Vietnam’s signature dish pho with Andrea Nguyen author of The Pho Cookbook and we go into the kitchen with chef Amanda Cohen from NYC’s vegetarian restaurant, Dirt Candy for another round of Key 3, our occasional series about the recipes the pros think we need to have in our back pockets.

25           We talk to Jenna Wortham and Wesley Morris, the duo behind the podcast Still Processing about how social media is changing the way we look at food and America’s Test Kitchen takes on the latest culinary cult, the Instapot!