Writer Tim Neville traveled to Switzerland to learn about fondue from the masters. "The key formula -- and fondue is all about the formula -- is 200 grams of cheese per person," he says.
"Every time you go into a little crevice of India, you find a new cuisine," says Madhur Jaffrey, author of Vegetarian India.
Every month, the Splendid Table helps listeners equip their kitchens and fill their pantries. This month, we're giving away a copy of NOPI: The Cookbook.
"If you go home and you eat an apple, is that cooking?" asks chef Ferran Adria of the El Bulli Foundation and the former El Bulli restaurant. His work is featured in the art exhibition "Notes on Creativity."
An excerpt from The Wine Bible.
"Maybe instead of dessert or just one little bite of your favorite holiday pie, a small glass of port is so sumptuous," says wine writer Karen MacNeil, author of The Wine Bible.
"It's really difficult, especially in a place like Israel, which is the cultural crossroads for many different people, to pinpoint a few things that make up Israeli food," says chef Michael Solomonov of Zahav restaurant.
Nigella Lawson, author of Simply Nigella, says food is meant to be celebrated.
Need ideas or advice for your holiday meals? Take a look at some of our best stories and most popular recipes.
Each year we pick our favorite books about food. Here's this year's short list.
Chef Francis Mallmann, author of Mallmann on Fire, was raised in a house in Patagonia that was "ruled by fire." Now he is known for cooking with it.
Mya Henry and Eric Werner turned their shared dream into a reality by opening the restaurant Hartwood near the Caribbean Sea in Tulum, Mexico. They are co-authors of a book by the same name.
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?