Anthony Bourdain's new cookbook, Appetites, is a family-style cookbook, but since it's Anthony Bourdain's family, you're going to have some wild boar and octopus stock in there.
A new weekly segment featuring America’s Test Kitchen personalities will begin airing on The Splendid Table in January 2017.
What motivated Marcus Samuelsson to move to Harlem and open Red Rooster, his acclaimed restaurant? He tells The Splendid Table's Melissa Clark that 9/11, his mother, and the Great Migration all played a part.
If there is such a thing as a superstar apple breeder, David Bedford is one of them. He and his team at the University of Minnesota are responsible for game-changing apples like Honeycrisp, SweeTango, and Zestar.
How does a Juilliard-trained musician end up writing a cookbook from her farm on the North Dakota-Minnesota border? David Leite asks Molly Yeh all about it (and gets the recipe for Fried Cheesy Pickles).
Tunde Wey is using the food of his native Nigeria to start conversations about America and race. He tells Von Diaz about his own immigrant experiences and what he thinks his "Blackness in America" dinners can accomplish.
Award-winning restaurant critic Patric Kuh explores the soaring popularity of so-called "artisanal" food and drinks in his new book, Finding the Flavors We Lost.
Molly Birnbaum, executive editor of Cook's Science for America's Test Kitchen, turns her attention to mushrooms.
Natto is fermented soybeans, and it's been popular in Japan for over a thousand years. Ann Yonetani tells The Splendid Table's Von Diaz how it gets its "special sauce," and why it might be exactly the thing for a vegan looking for a pungent cheese alternative.
Turmeric is the latest poster child for the healthy living movement, thanks to its reputed anti-inflammatory properties.
In Dandelion & Quince, author Michelle McKenzie explores the uses of some non-standard herbs, fruits, and vegetables. Here, she tells The Splendid Table's Noelle Carter about her tomatillo-inspired green fish stew and the unexpectedly sweet use she's found for fig leaves.
Sylvia Weinstock's artisan wedding and birthday cakes have traveled from her New York City boutique to locales as far-flung as Bahrain and Johannesburg.
Food historian Paul Freedman's book, Ten Restaurants That Changed America, tells the history of American restaurants (and America itself, for that matter) through those ten establishments.
Northern California is wine country, but there was a long history of apple orchards before vineyards came to dominate the landscape. Now, some locals are hoping their beloved Gravenstein apple and its cider can carve out a space in Sonoma County. Jennifer Cecil Moore tells the story.
Dr. Liz Baldwin is on a mission to make the tomato you get at the supermarket taste better. She tells Lynne Rossetto Kasper what makes them go bad and what you can look for to make sure you're getting the best one.
Dr. Liz Baldwin is on a mission to make the tomato you get at the supermarket taste better. She tells Lynne Rossetto Kasper what makes them go bad, and what you can look for to make sure you're getting the best one.
In Rachel Khoo's Kitchen Notebook, the author opens up her titular notebook to share ideas and recipes she's gathered while traveling the world. She shares some of them with The Splendid Table contributor Shauna Sever.
Mirra Fine and Daniel Klein, the filmmaker and chef duo behind the Perennial Plate, came up with an idea: Travel the world documenting how food figures in people's lives all around the globe, and instead of heading for famous restaurant kitchens, track down the people we rarely see.
Salt might not be the first thing you associate with Appalachia, but as Ronni Lundy tells Von Diaz, it's as intertwined with the region's history as coal.
Jekka McVicar, "The Queen of Herbs," talks with Lynne Rossetto Kasper about the history of sage and its modern uses.
Francis Lam demonstrates everything from the basics of chopping an onion to the all-day challenge of his "weapons-grade" ratatouille In this very entertaining video series.
A Stanford biochemist has created the Impossible Burger, a plant-based burger that has the aroma and texture of a cow-based patty. Bon Appétit's Kurt Soller sampled it, and he tells Francis Lam what he learned and how it tastes.
Osayi Endolyn tells guest host Francis Lam about her introduction to Hoppin' John, and how that connected her to both her personal history and to the influence of African cuisine on the food of the American South.
Chef Jacques Pépin talks with guest host Francis Lam about why roast chicken is so iconic for French chefs, the importance of technique, and what he cooks at home.