Stories

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 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.
Contributor Francis Lam demonstrates how to toast nuts in butter.
Journalist Samuel Petrequin is author of "Paris gets sausages and steaks 24/7 from vending machine."
Contributor Francis Lam demonstrates two techniques to julienne carrots: the French way and the Chinese way.
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.
"I am just infinitely inspired by Basque cooking, Basque ingredients and the Basque landscape," says chef Alex Raij, who wrote The Basque Book with her husband, chef Eder Montero.
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.
Every month, the Splendid Table helps listeners equip their kitchens and fill their pantries. This month, we're giving away a copy of Daniel Humm and Will Guadara's The NoMad Cookbook.
Chris Schonberger, editor in chief of First We Feast, is the co-author of "The Problems With Food Media That Nobody Wants to Talk About."
"I created this dish because it's very simple to make," says the author of Floyd Cardoz: Flavorwalla. "If you have the ingredients, you can get it done in under 30 minutes."
"Their flavors can be intense, but the beauty of them is really how they integrate into dishes, how they accentuate and highlight other flavors," says Barton Seaver, author of Superfood Seagreens.