Six Hundred
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 3 March 2017
⏱️ 51 minutes
🧾️ Download transcript
Summary
Managing Producer Sally Swift guest hosts this week’s show. Nopi's Yotam Ottolenghi explains his latest cookbook. Food critic Tom Sietsema of the Washington Post talks about selecting the top 10 food cities in the U.S. We get a primer in making yogurt with Cheryl Sternman Rule, author of Yogurt Culture. Lynne talks with rapper/poet Dessa about taking her food convictions with her on the road. America's Test Kitchen's Jack Bishop is back with the results from a vegan mayonnaise tasting. Plus, 20 techniques that we've learned from guests that we still use in the kitchen today.
Broadcast dates for this episode:
- February 19, 2016 (originally aired)
- March 3, 2017 (rebroadcast)
Transcript
Click on a timestamp to play from that location
| 0:00.0 | Ready to launch your business? Get started with the commerce platform made for entrepreneurs. Shopify is specially designed to help you start, run and grow your business with easy customizable themes that let you build your brand. Marketing tools that get your products out there. Integrated shipping solutions that actually save you time from startups to scale ups online in person, and on the go. Shopify is made for |
| 0:22.8 | entrepreneurs like you. Sign up for your $1 a month trial at Shopify.com slash setup. |
| 0:31.4 | Our common nature is a musical journey with Yo-Yo Ma and me, Anna Gonzalez, through this complicated country. |
| 0:38.7 | We go into caves, onto boats, and up mountain trails to meet people, hear their stories, |
| 0:44.4 | their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing. |
| 0:54.5 | Listen to Our Common Nature from WNYC, wherever you get podcasts. |
| 1:01.2 | It's the splendid table from APM, American Public Media. |
| 1:05.3 | I'm Sally Swift, in this week for Lynn Rosetta Casper. |
| 1:08.9 | Every cook needs to feel their heartbeat a little faster every now and then. |
| 1:12.8 | Even the pros. |
| 1:14.1 | Take Yodomotolengi. |
| 1:15.6 | What's he excited about these days? |
| 1:17.8 | Curry leaves. |
| 1:19.0 | They are so wonderfully aromatic. |
| 1:21.1 | In the same way we do in European cooking, start our dishes with some chopped onion and carrot and celery. |
| 1:26.7 | Often in Indian cooking in Southeast Asia |
| 1:28.8 | and you start with curry leaves, ginger, chili, maybe some mustard seeds. |
| 1:35.0 | And it's just the most wonderfully aromatic thing. |
| 1:37.8 | So often now whenever I cook I drop a few curry leaves into the pan |
| 1:42.0 | when I just start cooking a stew or roasted vegetables, and it just |
| 1:46.1 | gives the most wonderful flavor. |
| 1:48.8 | Yotam Otolengi, and how does a critic pick America's 10 best food cities? |
... |
Please login to see the full transcript.
Disclaimer: The podcast and artwork embedded on this page are from American Public Media, and are the property of its owner and not affiliated with or endorsed by Tapesearch.
Generated transcripts are the property of American Public Media and are distributed freely under the Fair Use doctrine. Transcripts generated by Tapesearch are not guaranteed to be accurate.
Copyright © Tapesearch 2026.