splendidtable.org
Here at The Splendid Table we enjoy taking a deeper look at the ingredients that change the way we cook. One ingredient that has been fascinating to us recently is miso, the fermented bean paste that packs a major umami punch. A lot of us think of miso as an ingredient that makes a soup base, but it’s so much more interesting and complex than that. Did you know you could pickle with it?! Kristen Shockey teaches the art of fermentation and, along with her husband, Christopher, has co-authored a n…
over 6 years ago
splendidtable.org
From The Splendid Table, the show for curious cooks and eaters.
over 6 years ago
splendidtable.org
Food writer Priya Krishna, author of Indian-ish, reflects on the influence and inspiration provided by Madhur Jaffrey on younger Indian food writers.
over 6 years ago
splendidtable.org
In our episode One Cook’s Trash... we talked a lot about food wasted at home. The other thing that a lot of cooks think about is how much plastic we trash in our kitchens. Managing Producer Sally Swift went to Lisa McManus, America’s Test Kitchen’s director of product testing, to see how to replace plastic wrap and baggies with reusables. Listen to their conversation with the audio player above. Lisa also gave us lists of and more information about America’s Test Kitchen’s recommended reusable k…
over 6 years ago
splendidtable.org
Here is a beautiful three-course menu for a springtime evening or Easter supper from Clodagh’s Suppers: Suppers to Celebrate the Seasons by Ireland’s charming chef, Clodagh McKenna.
over 6 years ago
splendidtable.org
Jack Bishop from America’s Test Kitchen answers many of our cheese-related questions for the home.
almost 7 years ago
splendidtable.org
Jack Bishop, from America’s Test Kitchen, explains what to look for in a good coconut milk and gives us a list of recommendations for use in our own kitchens.
almost 7 years ago
splendidtable.org
If cookbooks, blogs and cookware retailers are correct, air fryers are the next big thing in countertop cooking. America’s Test Kitchen tested and reviewed many air fryers to see how they performed, and found they may not be worth the hype.
about 7 years ago
splendidtable.org
Lan Lam, a senior editor for Cook's Illustrated and recipe developer for America's Test Kitchen, came up with a brilliant gravy that you can make ahead of time. And the smart part of it is that you don’t have to stand there and brown any turkey parts.
about 7 years ago
splendidtable.org
It’s no secret that the legendary Julia Child was a lover of kitchen gadgets. For Lisa McManus, who leads all the equipment testing at America’s Test Kitchen, Child’s fascination with kitchen tools was inspiring, as well as entertaining. McManus talked with Managing Producer Sally Swift about Julia’s way with tools.
about 7 years ago
splendidtable.org
The New York Times food writer Melissa Clark talks about the multipurpose uses of Green Goddess Dressing, a tangy take on new potatoes and peas, and a spinach and egg dish perfect for the breakfast -- or dinner -- table.
over 7 years ago
splendidtable.org
Every year, millions of women make a grand pilgrimage, traveling from all parts of India to the city of Kerala for an amazing display of devotion to the goddess Attukal Amma. At the center of their offering is a pot of sweetened rice, tens of thousands of which are cooked simultaneously during the massive gathering. SAVEUR writer Leslie Pariseau takes us there.
about 8 years ago
splendidtable.org
Spain is the birthplace of some of the most delicious, interesting sauces on earth. For a tour of Spain’s staple sauces, managing producer Sally Swift sat down with Spanish chef Omar Allibhoy.
over 8 years ago
splendidtable.org
The Peacock Room is famous for its beauty and art but also for its story of betrayal, obsession, and a feud that two men took to their deathbeds.
over 8 years ago
splendidtable.org
When it comes to vegetarian cooking, The Washington Post food editor Joe Yonan
says these seminal books still inspire him -- and other home chefs -- today.
over 8 years ago
splendidtable.org
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 and fish lovers are having a wonderful time re-imagining the dish.
almost 9 years ago
splendidtable.org
Before ranking the country's top food cities, Tom Sietsema, the food critic for the Washington Post, visited 271 restaurants, bars, stores and markets.
almost 10 years ago
splendidtable.org
Susan Volland, author of Mastering Sauces, says making stock doesn’t have to be complicated. “I developed these different mock stocks, infusions and ideas where in five or ten minutes, you can make a more complex liquid that will be a step up from plain water,” she says.
about 10 years ago
splendidtable.org
Beguiling as a French fry, but with so much more charisma.
over 10 years ago
splendidtable.org
Twenty of our Weeknight Kitchen favorites from the past few years. These are the recipes we have held onto and made our own.
over 10 years ago
splendidtable.org
The Washington Post's Bonnie Benwick tracked down an authentic recipe for toum, the garlic paste from Lebanon.
over 11 years ago
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