Splendid Classics

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."
Chef Anthony Bourdain, author of Medium Raw, says dishwashing was the first time he went home respecting himself and others.
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.
When it comes to cooking for a crowd, fashion designer Isaac Mizrahi freezes up.
Adam Leith Gollner, author of The Fruit Hunters, explains the "incredibly bizarre and sometimes dark" relationship between fruits and crime.
Cookbook author Dorie Greenspan prefers her mortar and pestle to her food processor.
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 of ThinkFoodGroup collects first-edition cookbooks to connect with the past.
Chef Anthony Bourdain, author of A Cook's Tour, circled the globe in search of the perfect meal.
Chef Thomas Keller takes Lynne on a behind-the-scenes tour of his New York City restaurant, Per Se.
Marla Spivak is an entomologist and professor at the University of Minnesota who is working to promote bees' own defenses.
Marla Spivak, an entomologist and professor at the University of Minnesota, takes Lynne on a tour of an apiary.
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.
Chef Mario Batali explains the difference between gelato and ice cream.
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.
Baking authority Dorie Greenspan, author of Baking: From My Home to Yours, explains how to measure wet and dry ingredients.
Chef Rene Redzepi, author of Noma, sources food for his Copenhagen restaurant that is meticulously local.