Francis Lam

Francis Lam is the host of The Splendid Table, produced by American Public Media. A regular contributor and frequent guest host on The Splendid Table since 2010, Lam is the former Eat columnist for The New York Times Magazine and is Editor-at-Large at Clarkson Potter, a division within Penguin Random House that is a leader in cookbook publishing. For two seasons, Lam was a regular judge on Bravo’s hit show, Top Chef Masters. An award-winning writer, Lam has written for numerous publications, including Gourmet, Bon Appetít, Food & Wine, Lucky Peach, Saveur, Salon, Men’s Journal, and the Financial Times. He graduated first in his class at the Culinary Institute of America and holds a bachelor’s degree in Asian Studies and Creative Writing from the University of Michigan. He lives with his family in New York City.

Content By This Author

Chef Amanda Cohen's restaurant Dirt Candy in New York City takes vegetables and their presentation to a whole new level. Host Francis Lam visits Cohen's kitchen to learn about her key three dishes everyone should know how prepare at home.
Adrian Miller uncovers stories and recipes of inspiration from the black cooks of the White House kitchen.
Vietnamese-born chef and cooking teacher Andrea Nguyen looks at the fascinating evolution of pho in The Pho Cookbook.
Host 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.
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.
Splendid Table host 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.
Host Francis Lam demonstrates how to slice an onion and not your fingers.
Host Francis Lam demonstrates his method for making garlic paste.
Host Francis Lam demonstrates how to toast nuts in butter.
Host Francis Lam demonstrates two techniques to julienne carrots: the French way and the Chinese way.
"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.
"Stop thinking that you have to be a chef in your own kitchen," says Ruth Reichl, author of My Kitchen Year.
For the Netflix series Chef's Table, filmmaker David Gelb followed six chefs from around the world. The chefs have "courage, relentlessness and a purity of vision that they refuse to compromise," Gelb says.
When she was 15, all Azalina Eusope wanted to do was leave Malaysia. "I did not want to be a fifth generation of street vendor," she says.
For almost 30 years, Jimi Yui has designed kitchens for chefs like Mario Batali, Eric Ripert and Masaharu Morimoto. "I think any decent designer will tell you that what we really do is listen really, really hard," he says.
Though Nikiko Masumoto was a fourth-generation farmer in the making, when she went to college, she thought she was leaving the family farm for good. She is co-author of The Perfect Peach.
"We have a huge problem in this industry," says Amanda Cohen of New York City's Dirt Candy. "This is going to sound funny, but we're not keeping women in the kitchen."
"If you think about cooking as a language," says chef Daniel Patterson of San Francisco's Coi restaurant, "vegetables give you a lot more vocabulary than if you're just cooking with meat."
Adrienne Lo and Abraham Conlon of Chicago's Fat Rice cook the food of Macau, a cuisine that blends many cultures. The food from the former Portuguese colony is disappearing -- and they hope to help preserve it.
Some self-described purists say Tex-Mex is bastardized northern Mexico food. Robb Walsh, a Texas food authority and author of The Hot Sauce Cookbook, defines Tex-Mex as an American regional cuisine.
Before chef Edward Lee moved to the South, he didn’t know what sorghum was. Now he incorporates it into everything from ham to ice cream. Food writer Francis Lam interviews chef Edward Lee, author of Smoke and Pickles: Recipes and Stories from a New Southern Kitchen.