Sally Swift

 

Sally Swift is co-creator and Managing Producer of The Splendid Table.  The radio program, podcast and website have been in the vanguard of the movement for food quality and conscientiousness for two decades. 

The show has garnered multiple awards including the James Beard Award for Best National Radio Show (1998, 2008) and the Gracie Allen Award for Best Syndicated Talk Show (2000), and is a four-time recipient of The Clarion Award from Women in Communications(2007, 2008, 2009 and 2010).

Swift is co-author with Lynne Rossetto Kasper of the best-selling The Splendid Table's How To Eat Supper: Recipes, Stories and Opinions from Public Radio's Award-Winning Food Show, and its sister book, How To Eat Weekends: New Recipes, Stories and Opinions (a James Beard Award nominee).  Her writing has appeared in numerous national publications.

Before launching The Splendid Table, Swift worked in film, video and television including stints as a production assistant for Prince and on Comic Relief with Billy Crystal (where Robin Williams offered advice on script editing of lasting value). She also survived a stint as a segment producer in the madness of the 1990’s daily television talk show scene, including The Jenny Jones Show and Johnny B on the Loose with Jonathon Brandmeier, for which she was actually obliged to tie a woman to the windshield of a minivan before sending her through a car wash. 

 After various flirtations with entertainment, Swift fell fully in love with radio when she worked on a series of television shows about A Prairie Home Companion for Disney.

She is an avid gardener, lover of design, serial house re-painter, and cyclist.

Content By This Author

An espresso machine is a fairly large investment for your home, even for the most serious of coffee lovers. Lisa McManus of Cook's Illustrated shares the results of a recent test of several different brands and styles of machines.
When you think of barbecued pork, you likely think of a shoulder, butt, or ribs smoking low and slow for hours on end. But America's Test Kitchen recently uncovered the joy of a cut rarely used for barbecue -- fresh ham.
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.
America’s favorite snack food – popcorn – has found a new favorite package, and America's Test Kitchen has its own clear favorite.
Tucker Shaw from Cook's Science serves up a glamorous history lesson on the origins of fettuccine Alfredo in the U.S. and shares the process for perfecting the dish at home.
How do you cook with – and perfect dishes including – an ingredient that is not legal everywhere? Managing producer Sally Swift talks with Dan Souza, executive editor of Cook’s Science, about cooking with cannabis.
There are big differences between salmon caught wild at sea and salmon raised in farms. Cook's Science executive editor Dan Souza explains how the fish's origin affects how you prepare it in your kitchen.
When it comes to fried chicken, there are as many different ways to prepare it as there are people that love to eat it. This is one of the most wonderful versions we’ve ever heard of – North Carolina Dipped Fried Chicken.
A poached egg is like a superfood. It’s a protein, it’s a sauce, it can take a simple bowl of noodles or grains and turn it into a velvety, beautiful bowl of dinner. Poaching eggs is simple, but to do it perfectly is an art.

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.

When it comes to setting it and forgetting it, not all slow cookers can be trusted to get the job done correctly. Lisa McManus from America's Test Kitchen has the results of a recent equipment review.
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.
There's no such thing as "too many crumbs" when it comes to this classic New Jersey treat.
Joe Yonan talks about jackfruit, one of the hippest, new meat stand-ins, and how to use it in your kitchen.
Dan Zigmond says following the eating and lifestyle habits of the Buddha could lead you to a new place of personal enlightenment.
It may surprise you to find that there is no actual pineapple in a pineapple bun. Instead, the pastry was named for its similar appearance to a pineapple's exterior. And they can be filled with just about anything.
With the rise of Yelp, just how relevant are food critics? Sally Swift asked one of the best, Tom Sietsema of the Washington Post.
Molly Birnbaum, executive editor of Cook's Science for America's Test Kitchen, turns her attention to mushrooms.
Making ice cream and frozen yogurt requires skill, so much so that Penn State offers a course on the subject. Molly Birnbaum, executive editor of Cook's Science for America's Test Kitchen, attended, and shares what she learned with Sally Swift.
Adeena Sussman gives Sally Swift the backstory on tahini, the suddenly ubiquitous, sesame seed-based condiment.
Eggs are tricky. Molly Birnbaum, executive editor of Cook's Science for America's Test Kitchen, agrees, and says it all comes down to the white and the yolk. She tells Sally Swift how to best soft-boil an egg and shares a recipe for Runny Yolk Sauce.
When America's Test Kitchen set their tasters loose on an 18-month-old wedge of Parmigiano-Reggiano, their verdict was unanimous: The closer to the rind, the better it was.
"Goat's milk doesn't flocculate -- the cream will not rise to the top," says Molly Birnbaum, executive editor of Cook's Science at America's Test Kitchen.

Use this sauce anywhere you need firepower, literally.

"I created this dish because it's very simple to make," says the author of Floyd Cardoz: Flavorwalla. "If you have the ingredients, you can get it done in under 30 minutes."
"There are generally two types of scallops that you can see at the store: wet and dry scallops," says Molly Birnbaum, executive editor of Cook's Science at America's Test Kitchen. "There's a big difference."
"What it all comes down to is its fat and a particular type of fatty acid that lambs have that beef doesn't," says Molly Birnbaum, executive editor of Cook's Science at America's Test Kitchen.