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The Splendid Table
This Week's Episode
Growing up in Jerusalem, just miles apart but worlds away
Yotam Ottolenghi and Sami Tamimi, authors of Ottolenghi: The Cookbook, grew up in Jerusalem just miles apart, but politically worlds away.
Land of corn syrup and honey? Some producers are blending, filtering, diluting
Marina Marchese, co-author of The Honey Connoisseur, says some commercial honey "might not be 100 percent pure liquid gold."
Red (the flavor red) Kool-Aid named the official soul food drink
Adrian Miller, author of Soul Food, says there's a lot of overlap between Southern food and soul food.
At the dinner table, Queen Victoria 'was greedy and she gobbled'
Kate Hubbard, author of Serving Victoria, says Queen Victoria was a hearty, fast eater.
6 gift ideas for the cooks and eaters on your list
Sally Schneider of Improvised Life shares six gift ideas for the cooks and eaters on your list.
3 tips for the home cook from Thomas Keller
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 to use high-end wine glasses
When the wine gets serious, usually so do the glasses.
How to make gingerbread
Gingerbread is just about goof-proof if you remember not to stir it too much.
How to store food in the freezer
Air is the enemy of frozen foods: Pack everything airtight.
Don't hate marmalade because it's bitter. It doesn't have to be
Rachel Saunders, author of The Blue Chair Jam Cookbook, says marmalades are among the most satisfying preserves you can make.
In Mexico, preserving a tradition of candies crafted in convents
Chef Fany Gerson, author of My Sweet Mexico, says Mexico's younger generations are not consuming artisan sweets.
'We come from food.' Chef Vikas Khanna on his week with the Dalai Lama
For his series Holy Kitchens, chef Vikas Khanna spent a week with the Dalai Lama.
To feed a crowd, Amy Sedaris suggests roasting hot dogs on a rake
Actress, writer and comedian Amy Sedaris shares culinary crafts from her book Simple Times.
In our 'golden age for wine,' tech makes quality less expensive
Ray Isle, executive wine editor of Food & Wine, says there is more good, affordable wine than there has ever been in the history of making wine.
How to make Thanksgiving a vegetarian's paradise
Mollie Katzen, author of The Heart of the Plate, suggests a mushroom gravy, cornbread stuffing and a stuffed vegetable for vegetarians at your table this Thanksgiving.
For a Mexican twist on Thanksgiving, cook the turkey in banana leaves
Pati Jinich of Pati's Mexican Table gives Thanksgiving turkey a Mexican twist with citrus, achiote paste and banana leaves.
This year, roast the turkey while you sleep
Like all slow-roasting, the method is a snap and life-altering. You will start up to 2 days ahead, but there is less than 15 minutes of labor in that entire 48 hours.
Become a fearless pie baker with this shortcut, press-in crust
Back in the Day Bakery's Cheryl Day shares the secret to an easy pie crust, no rolling or chilling required.
Meet the cross-country collective that is The Kitchn
Faith Durand, executive editor of The Kitchn, explains the inspiration behind the site's A Small & Swanky Thanksgiving Dinner.
Thanksgiving tip: Don't tie your bulldog to the oven
She told her kids to make sure the dog (a French bulldog) was tied up, because if someone rang the doorbell, the dog would go crazy. So the two little kids tied it up to the oven door.
How to make a Thanksgiving centerpiece (and eat it afterwards)
The Kitchn's Faith Durand explains how to make a Thanksgiving centerpiece you can eat.
What to include on a cheese platter
The secret to a crowd-pleasing cheese platter.
How to clean clams and mussels before cooking
To clean mollusks scrub their shells and submerge them in a bowl of ice water, salt and cornmeal.
10 to-dos before Thanksgiving (or, How I forgot the roasting pan)
The Kitchn's Faith Durand says advance preparation is the key element of every good dinner party and cheerful host.
A Small & Swanky Thanksgiving Dinner Menu
Roast turkey, sweet potato dinner rolls, pumpkin crème brûlée and more: make-ahead Thanksgiving recipes from The Kitchn.
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