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The Splendid Table
This Week's Episode
Does chicken taste like a bed of nails? You might have synesthesia
Synesthesia causes some people to pair senses -- like Michael, who tastes shapes. Research neurologist Dr. Richard Cytowic says "all of us are synesthetic, but we're not aware of it."
Anthony Bourdain: 'Dishwashing saved my life'
Chef Anthony Bourdain, author of Medium Raw, says dishwashing was the first time he went home respecting himself and others.
3 tips for the home cook from Thomas Keller
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.
Isaac Mizrahi has performance anxiety in the kitchen
When it comes to cooking for a crowd, fashion designer Isaac Mizrahi freezes up.
The fruit underworld: Fruitleggers, organized crime and intellectual property theft
Adam Leith Gollner, author of The Fruit Hunters, explains the "incredibly bizarre and sometimes dark" relationship between fruits and crime.
Avoid bitter basil and garlic with a mortar and pestle
Cookbook author Dorie Greenspan prefers her mortar and pestle to her food processor.
How Nikolay Vavilov, the seed collector who tried to end famine, died of starvation
Nikolay Vavilov collected more seeds, tubers and fruits than any person in history. Gary Paul Nabhan chronicled Vavilov's quest in Where Our Food Comes From.
Chef José Andrés finds inspiration in first-edition cookbooks
Chef José Andrés of ThinkFoodGroup collects first-edition cookbooks to connect with the past.
Anthony Bourdain's off-the-road adventures in search of the perfect meal
Chef Anthony Bourdain, author of A Cook's Tour, circled the globe in search of the perfect meal.
Redesigning the restaurant: Behind the scenes at Per Se with Thomas Keller
Chef Thomas Keller takes Lynne on a behind-the-scenes tour of his New York City restaurant, Per Se.
Researching -- and reversing -- the decline of the honey bee
Marla Spivak is an entomologist and professor at the University of Minnesota who is working to promote bees' own defenses.
Inside the hive: The life of a bee
Marla Spivak, an entomologist and professor at the University of Minnesota, takes Lynne on a tour of an apiary.
How Momofuku's David Chang learned to embrace the word 'fusion'
Chef David Chang, the hands and brains behind the Momofuku restaurants, used to advocate against the word "fusion." He has since learned to embrace it.
Mario Batali: Use over-ripe fruit in gelato for more intense flavor
Chef Mario Batali explains the difference between gelato and ice cream.
Julia Child on cooking: 'That was really what I'd been looking for all my life'
Cooking icon Julia Child came on The Splendid Table in 1995 and chatted about everything from her husband and learning to cook to how to stay healthy.
How to measure wet and dry ingredients for baking
Baking authority Dorie Greenspan, author of Baking: From My Home to Yours, explains how to measure wet and dry ingredients.
Chef Rene Redzepi of Noma: 'We wanted to have a complete little forest on a plate'
Chef Rene Redzepi, author of Noma, sources food for his Copenhagen restaurant that is meticulously local.