Lynne Rossetto Kasper

Lynne Rossetto Kasper has won numerous awards as host of The Splendid Table, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, five Clarion Awards (2007, 2008, 2009, 2010, 2014) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show. Lynne is a respected authority on food, having published multiple bestselling books: The Splendid Table; The Italian Country Table; a series of quarterly e-books, Eating In with Lynne Rossetto Kasper, as well as the best-selling  The Splendid Table's How To Eat Supper, How To Eat Weekends and A Summertime Grilling Guide, which were co-authored with founding producer Sally Swift. The Splendid Table can be heard on more than 300 public radio stations nationwide.


Content By This Author

For good health, at least two cutting boards are essential -- one for all animal products, and one for produce.
In a pinch you can use baking soda or butter to neutralize bitter tomato sauce.
If you want another take on a sauce for smoked salmon, try this variation on a dish from Joel Robuchon.
Before classy labeling, English peas were simply “garden peas.”
Alice Medrich, author of Seriously Bitter Sweet, says the cocoa percentage of chocolate affects the sweetness, texture and flavor of recipes.
If you cut the number in half, you get the actual amount of alcohol in the bottle. The term comes from an old gunpowder proofing method for whiskey.
Nathan Myhrvold, author of The Photography of Modernist Cuisine, went in search of a book explaining modern culinary techniques. He couldn't find one.
Each type of tea brews best at different temperatures.
Use dried chiles to add flavor, not heat, to dishes.
Hank Shaw, author of Duck, Duck, Goose, says its natural seasonality makes goose a good holiday meal.
Stevia, a plant native to Latin America, in now grown around the world.
Cast iron pans can last for generations -- to preserve them, don't use soap or steel wool.
Chef Anthony Bourdain, author of Medium Raw, says dishwashing was the first time he went home respecting himself and others.

If you're going to take on an ambitious dessert, it had better look and taste spectacular. This is one of those creations — a dome of cake filled with alternating layers of almond and pistachio mousses, fresh raspberries, and finished with billows of whipped cream. It comes to the table looking like a great white snowdrift studded with fresh raspberries.

This isn’t the cheapest way to get vanilla extract, but it delivers one unlike most anything you can buy.
Start with a fresh marinade each time you cook. And always marinate in the refrigerator.
Marina Marchese, co-author of The Honey Connoisseur, says some commercial honey "might not be 100 percent pure liquid gold."
Adrian Miller, author of Soul Food, says there's a lot of overlap between Southern food and soul food.
Chef Thomas Keller, author of Ad Hoc at Home, explains how to season food with salt and vinegar, and why you should temper your food.
When the wine gets serious, usually so do the glasses.
Gingerbread is just about goof-proof if you remember not to stir it too much.

This panna cotta is like eating vanilla ice cream.

Air is the enemy of frozen foods: Pack everything airtight.
Rachel Saunders, author of The Blue Chair Jam Cookbook, says marmalades are among the most satisfying preserves you can make.
Chef Fany Gerson, author of My Sweet Mexico, says Mexico's younger generations are not consuming artisan sweets.
For his series Holy Kitchens, chef Vikas Khanna spent a week with the Dalai Lama.