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 5 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 5 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 5 years ago
splendidtable.org
Jack Bishop from America’s Test Kitchen answers many of our cheese-related questions for the home.
almost 6 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 6 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 6 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 6 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 6 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 7 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 7 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 9 years ago
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