Stories

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.
Spring teas are prized by tea lovers, and one pound can go for thousands of dollars. Saveur's Max Falkowitz tells Noelle Carter what makes these teas so unique and which ones you should try.
Smokers are closely associated with meat. But there is a world of meatless uses for them as well, from potatoes and eggs to water and even ice cream. Project Smoke author Steven Raichlen tells Joe Yonan all about them.
Contributor Francis Lam demonstrates how to slice an onion and not your fingers.
Jekka McVicar is a gardening legend in her native England, and she tells Lynne about her latest project, a herb garden for the RHS Chelsea Flower Show in London with a heartfelt purpose.
Susan Benjamin, founder of True Treats Candy and author of Sweet as Sin, explains the history of candies like Necco Wafers and Circus Peanuts.
Rhubarb "looks and tastes like a fruit, and it acts like a fruit," says Taste of Home managing editor Mark Hagen. "But it's really a vegetable."
"Goat's milk doesn't flocculate -- the cream will not rise to the top," says Molly Birnbaum, executive editor of Cook's Science at America's Test Kitchen.
Contributor Francis Lam demonstrates his method for making garlic paste.
"Working completely seasonally, and working with a vegetable garden, what you tend to have is a feast or a famine," says chef Skye Gyngell of the restaurant Spring and author of a book by the same name.
Robert Egger, founder and president of L.A. Kitchen, wants to create meals for seniors that are local, healthy and affordable.