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 400 public radio stations nationwide.

 

Content By This Author

Once, while traveling along the north shore of Oahu, The Splendid Table team stopped for lunch at Giovanni’s Shrimp Truck for an island favorite, shrimp scampi--the most garlicky, luscious scampi we’d eaten. This is our divination of the recipe.

The Perennial Plate video series travels to McGraths Butchers shop and family farm in Linsmore, Ireland. The multi-generational business has a history that goes back hundreds of years.
Writer Rowan Jacobsen has an ethereal experience trying to keep up with a "fight club" of tea aficionados.
Enjoy a delicious history behind the messages written on the classic candy of Valentine's Day.
We're looking at food and love with Dr. Alan Hirsch, a neurologist and psychiatrist who's researched the link between food aromas and arousal.
After more than 20 years of exploring the world of food as host of The Splendid Table, Lynne Rossetto Kasper is retiring. But she's excited to welcome the show's new host, and good friend, Francis Lam.
Online video producers Daniel Klein and Mirra Fine discover turf-smoked salmon and other untold food stories from The Emerald Isle.
Writer and chef Raghavan Iyer explores the many culinary possibilities of potatoes in his latest book entitled Smashed, Mashed, Boiled, and Baked - and Fried Too!
Tucker Shaw from Cook's Science discusses new tips and tricks from America's Test Kitchen: frothing non-dairy milk, quick thawing thin cuts of meat, reducing heat quickly on electric stove tops, and the eternal debate: to baste or not?
Popcorn has been around for thousands of years and it's America's favorite snack food. Andrew Smith is author of Popped Culture: A Social History of Popcorn in America.
Molly Birnbaum and Dan Souza from America's Test Kitchen and Cook's Science share the science behind and skills at using bitter flavors in the kitchen.
Doc Willoughby from America's Test Kitchen shares his thoughts on Mideast spices and flavorings that your pantry should not be without this year: pomegranate molasses, za'atar and rose water (yes, that rose water).
J. Kenji López-Alt takes us on a trip around the world by way of the breakfast table.
Looking for a less expensive, but equally enjoyable, alternative to champagne? Wine expert Madeline Puckette has a few suggestions.
The Splendid Table partners with America's Test Kitchen for a holiday special to help with the menu, drink list, and conversation at your party.
Wine expert Madeline Puckette looks at the tiers of fine Valpolicella wine blends from Italy.
America's Test Kitchen co-host Bridget Lancaster isn't just an amazing cook, she is also an avid homebrewer and beer lover. So what would beer and food would pair for Santa this holiday season?
A young cheesemonger from Vermont travels the world to learn more about her favorite food and the people who make it.
Spice expert and Le Boîte spice shop owner Lior Lev Sercarz introduces us to three unique spices: ajowan, amchoor and Urfa
Fig biologist Mike Shanahan joins Lynne Rossetto Kasper to discuss the diversity of figs, their relationship with pollinator wasps and cultural importance.
In addition to our regular episodes, we occasionally offer Splendid Table Sides - extended interviews and other bonus cuts that don’t make it into the broadcast show.
Anthony Bourdain takes us to his Thanksgiving table, where things are chaotic enough without the chef losing his cool.
The Splendid Table presents Turkey Confidential, our annual live Thanksgiving call-in show, Thursday, November 24 2016, 12 PM – 2 PM EST. Host Lynne Rossetto Kasper comes to the rescue of Thanksgiving cooks, kitchen helpers, and dinner guests alike on the biggest cooking day of the year.
Author and restaurant critic Beth Dooley talks with Lynne Rossetto Kasper about what drove her to write about food, how she adapted to Minneapolis from her native New Jersey, and a new type of wheat that may change the future of farming.
Anthony Bourdain's new cookbook, Appetites, is a family-style cookbook, but since it's Anthony Bourdain's family, you're going to have some wild boar and octopus stock in there.
If there is such a thing as a superstar apple breeder, David Bedford is one of them. He and his team at the University of Minnesota are responsible for game-changing apples like Honeycrisp, SweeTango, and Zestar.
Food historian Paul Freedman's book, Ten Restaurants That Changed America, tells the history of American restaurants (and America itself, for that matter) through those ten establishments.
Dr. Liz Baldwin is on a mission to make the tomato you get at the supermarket taste better. She tells Lynne Rossetto Kasper what makes them go bad and what you can look for to make sure you're getting the best one.
Jekka McVicar, "The Queen of Herbs," talks with Lynne Rossetto Kasper about the history of sage and its modern uses.
Artist Kiko Denzer teaches Lynne Rossetto Kasper about the craft of spoon-carving.