Stories

Bonnie Benwick translates chef recipes for the home cook in the Washington Post's Plate Lab column. She tells Melissa Clark about some of the challenges you'll face when attempting a restaurant meal in your own kitchen.
John Wurdeman studied music and art before becoming a winemaker in the country of Georgia. His winery, Pheasant's Tears, has revived an 8,000-year-old Georgian winemaking tradition.
With almost 800 pages of recipes and striking photography, Magnus Nilsson's The Nordic Cookbook is the definitive work on the food cultures of his native land.
Adeena Sussman gives Sally Swift the backstory on tahini, the suddenly ubiquitous, sesame seed-based condiment.
What rare wines are to some, heirloom beans are to Rancho Gordo's Steve Sando. Lynne Rossetto Kasper talks to him about how he got his start, his favorite kinds of beans, and his "foolproof" method for preparing them.
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.
Aperitivo is northern Italy's version of happy hour, only instead of half-priced beers and a sketchy taco bar, light drinks and small plates carry the day.
"Queen of Herbs" Jekka McVikar tells Lynne Rossetto Kasper about the memory and meal-enhancing properties of rosemary.
Krishnendu Ray didn't learn to cook until he came to the U.S. from India. He quickly became fascinated with the subject, so much so that he's written The Ethnic Restaurateur, a history of immigrant food cultures in America.
Every month, the Splendid Table helps listeners equip their kitchens and fill their pantries. This month, we're giving away a copy of Marisa Huff's Aperitivo: The Cocktail Culture of Italy.
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.
Culinary historian Michael Twitty is on a journey to discover himself, through the food of his ancestors. Joe Yonan talks to him about history, identity, and what exactly goes into a kosher soul roll.
The city of Samarkand is on the storied Silk Road, but off the beaten path for many tourists. Caroline Eden and Eleanor Ford make the case for the ancient Uzbek city's food and culture in their new book, Samarkand: Recipes & Stories from Central Asia & The Caucasus.
Chef, author, and "vegetable shaman" Steven Satterfield shares an appreciation for blackberries, how to tell them apart from raspberries, and a cold brining method to get the most out of them this summer.
Jekka McVicar, "The Queen of Herbs," talks with Lynne Rossetto Kasper about the mulitple functions of lemon balm.
When you think of an Italian kitchen, preserved food may not be the first thing that comes to mind, but author Domenica Marchetti wants you to think again. She talks with Shauna Sever about Italy's long tradition of preserving foods.
Virgilio Martinez is just your average former skateboarding champ and law student who became a master of Peruvian cuisine. Noelle Carter talks to him about his new cookbook, Lima.
David Leite and Splendid Table listeners have questions about the perfect pie crust. Art of the Pie's Kate McDermott has all the answers. She also has 98 pie pans, so she's definitely the right person to ask.
Running with Scissors author Augusten Burroughs is back with a new memoir, Lust & Wonder. He talks with David Leite about stability, compromise, his struggles with both, and how he's learning to "let the bread rise."
Cellist Joe Kwon of the The Avett Brothers talks about his food blog and eating on the road, where it's more about finding a good veggie burger than debauchery.
Every month, the Splendid Table helps listeners equip their kitchens and fill their pantries. This month, we're giving away 14 Zwilling Pro 3-Piece Starter Knife Sets.
Three-Michelin-star chef Corey Lee's new restaurant, In Situ, is the culinary equivalent of a covers band: Other chefs' greatest hits, made by him. He tells Francis Lam about the project.
Summer is the season for low-alcohol drinks, from session beers to spritzes. Talia Baiocchi tells Melissa Clark about how some of these drinks, long popular in Europe, are making their way to the U.S.
Splendid Table contributor Francis Lam shows you the two ways he was taught to chop parsley (death threats not included).
What defines great restaurant service? Restaurateur Will Guidara, co-owner of New York's renowned Eleven Madison Park, shares his thoughts, and why it sometimes includes personalized bocce balls, with Francis Lam.