Kian Lam Kho, author of the book Phoenix Claws and Jade Trees, explains different techniques used to cook Chinese food.
Susan Volland, author of Mastering Sauces, says making stock doesn't have to be complicated. "I developed these different mock stocks, infusions and ideas where in five or ten minutes, you can make a more complex liquid that will be a step up from plain water," she says.
If you are headed to someone's house this Thanksgiving, Bon Appetit's editor-in-chief Adam Rapoport has you covered. "You can't just show up with a bottle of wine," he says. "You need to think about it."
"[Side dishes] have to be quite dramatic," says Australian author Donna Hay. "They're like the good supporting actors in their roles."
Jane and Michael Stern of weigh in on the regional differences they have discovered around the country on Thanksgiving.
"There's something so special about the sound [Spam] makes when it comes out of the can," says Aubry Walch, co-owner of Minneapolis-based The Herbivorous Butcher.
Chef Vikas Khanna, author of Indian Harvest, shares a vegetarian Thanksgiving menu and explains why he once found inspiration in Jonathan Livingston Seagull.
"Every time I decide how to walk into the kitchen, what to eat, how to feed my family, I'm making a decision about how I want to live my life," says Alana Chernila, author of The Homemade Kitchen.
Mark Bitterman, author of Bitterman's Field Guide to Bitters and Amari, says bitters are "the salt" of a cocktail, but you can also use them in cooking.
Mushrooms are the specialty of Alan Muskat, a wild foods educator and "philosoforager" who gives forage-to-table tours of natural areas outside Asheville, North Carolina. On Muskat's tours, participants gather wild edible plants, then cook what they find.
Journalist Anna Badkhen has spent years covering war zones like Afghanistan and Iraq. In her book Peace Meals, she says she "felt the need to explain to people who are so far removed from war zones that people on the other side are very much like them."
The Splendid Table is celebrating 20 years on the air by better equipping listeners' kitchens and filling their pantries. This month, we're giving away six cookware sets from Zwilling J.A. Henckels.
You might think you know Lynne Rossetto Kasper. After all, she has been interviewing guests and taking your calls weekly on The Splendid Table for the past 20 years. But how well do you really know her?
Emeril Lagasse, author of Essential Emeril, says he keeps an open-minded approach to food.
During Pope Francis' September 2015 visit to the U.S., chef Lidia Bastianich cooked several meals for him. "We were nervous about it. How were we going to do it?" she says. "But as we got closer, an easiness, a peacefulness came about."
"Stop thinking that you have to be a chef in your own kitchen," says Ruth Reichl, author of My Kitchen Year.
"Our memory takes us out of time, especially in regard to smell and taste in food," says Mary Karr, author of The Art of Memoir.
"Vegetables are perishable, so we don't have any indication of what they looked like 500 years ago," says James Nienhuis, a professor in the Department of Horticulture at the University of Wisconsin.
Sammy Hagar is best known for his work as a musician -- he has performed in the bands Montrose, Van Halen and Chickenfoot. But he also has a passion for food.
An excerpt from Paul Gruchow's book Grass Roots.
"Often you find that there are ways you can improve techniques or recipes," says J. Kenji López-Alt, author of The Food Lab: Better Home Cooking Through Science.
J. Kenji Lopez-Alt has nine rules to follow to get your pan-seared steak to maximum juiciness.
Cara Nicoletti, author of Voracious, cooked her way through dishes from her favorite novels. "Cooking the meals that [the characters] ate always felt like a natural way to be closer to them and make them feel more real," she says.
Though the pawpaw grows wild in 26 states, the fruit remains a mystery to many Americans. Andrew Moore, author of Pawpaw, says that wasn't always the case.
"I really don't eat another tomato between my last one picked in say September and the first one picked in June unless they're canned, sun-dried or preserved in some way," says Craig LeHoullier, author of Epic Tomatoes.