Shauna Sever: Natural Sugars

the Splendid Table Shauna Sever


[Editor’s Note: Guess who The Splendid Table asked to be a special correspondent? We couldn’t be more pleased or grateful. (And David couldn’t be more nervous wondering if you’ll like it. So go on, give it a listen and tell him what you think…)]

In this week’s episode. I had the pleasure of chatting with the always charming Shauna SeverShauna Sever, aka the Next Door Baker and author of the new book Real Sweet, who explained to me some natural alternatives to conventional refined white sugar—including muscovado sugar, turbinado sugar, honey, and maple syrup—and how to bake with them. (Note to self: You really have to expand your shopping list when it comes to the baking aisle at the supermarket.)

And as if that wasn’t enough, also in this episode of The Splendid Table listen as:

  • Journalist and author Barry Estabrook gives us an insider’s peek at the pork industry via his newest book, Pig Tales.
  • Jen Stevenson, co-author of the book The Picnic, offers professional help on creating the best picnic ever while keeping the work to a minimum.
  • Robyn Lea, author of Dinner with Jackson Pollock, explains how she unearthed painter Jackson Pollock’s recipes.
  • Jan and Michael Stern share their thoughts on Honey from the Rock Café in Augusta, Georgia.
Hungry for more? Chow down on these:

Tara Whitsitt: Fermentation on Wheels

Tara Whitsitt


I talked to Tara Whitsitt, who in 2013 converted a school bus into the fermentation lab and workspace Fermentation on Wheels. Since then, she has traveled more than 12,000 miles across the country, welcoming eager students onto her bus to teach them all about fermentation.

Also in this episode of The Splendid Table:

  • Filmmaker Gelb documents chefs’ obsessions in new Netflix series, Chef’s Table
    For the Netflix series Chef’s Table, filmmaker David Gelb followed six chefs from around the world. The chefs have “courage, relentlessness and a purity of vision that they refuse to compromise,” Gelb says.
  • How to grow microgreens, sprouts and shoots on your kitchen counter
    No matter what time of year it is, Elizabeth Millard always has fresh vegetables. The author of Indoor Kitchen Gardening grows everything from carrots to kale inside.
  • Diana Henry: Chicken doesn’t have to be bland or boring
Hungry for more? Chow down on these:

Yeast Are Never Depressed

Jim Lahey's Bread

Best Food Writing 2015

Featured in

I am depressed.

I can’t choke it down any longer. Like a fat birthday boy demanding the largest chunk of cake by moving his hands farther and farther apart, my depression has eyed me, every day wanting a bigger and bigger piece. This morning it took all of me.

Maybe I’m still sick with the flu, I think when I awake. It’s possible. I’ve been pummeled for more than 12 days with it. That could be the reason. I consider calling my assistant, Annie, and telling her not to come to work. Annie is cheerful. Sometimes relentlessly cheerful. I want to murder relentlessly cheerful people when I’m depressed. But I flutter the idea out of my mind. Isolation is the worst thing, I’ve learned from a lifetime of experience. Then I remember the bread dough that has been rising on my counter for almost 20 hours. I’m happy until I walk to the bathroom and forget I’m happy. Read more »

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