Sara Brooke Curtis spent six months interviewing waitstaff in San Francisco. She also set up a voicemail for servers to call in and share their most memorable restaurant stories about restaurant regulars.
"What do I do in the middle of winter when I’m faced with eight different types of root vegetables and not much else?" says chef Lenny Russo of Heartland Restaurant and Wine Bar and author of a book by the same name.
Did you know you can make non-dairy milk from ingredients like coconuts, oats or even tiger nuts? "They're really, really easy to make -- especially the nut, seed and tuber milks," says Dina Cheney, author of The New Milks.
"There are generally two types of scallops that you can see at the store: wet and dry scallops," says Molly Birnbaum, executive editor of Cook's Science at America's Test Kitchen. "There's a big difference."
In October 2015, The Splendid Table celebrated its 20th anniversary with a live stage show at the Fitzgerald Theater in St. Paul, Minnesota. At the event, contributor Melissa Clark talked about writing about cooking.
"We don't talk about food in mental health or in psychiatry very much, even though we talk about a lot of compounds in food," says Dr. Drew Ramsey, author of Eat Complete. He explains what foods he recommends to patients to help them feel their best.