Baking with Dorie Greenspan and Everything Grains with Abra Berens
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Noelle Carter is a chef and test kitchen manager at the Los Angeles Times.
Recipes and Stories by Noelle Carter
Hannah Hart nourishes online community with My Drunk Kitchen
YouTuber Hannah Hart talks about the triumphs and trials of living a dual life online and in the real world.
An unexpectedly sweet use for fig leaves
In Dandelion & Quince, author Michelle McKenzie explores the uses of some non-standard herbs, fruits, and vegetables. Here, she tells The Splendid Table's Noelle Carter about her tomatillo-inspired green fish stew and the unexpectedly sweet use she's found for fig leaves.
A zucchini primer
What should you be looking for when you're buying zucchini, and what should you do with it once you have it? Taste of Home's Mark Hagen tells Noelle Carter what to do and why you should think beyond another loaf of zucchini bread.
The flavors of Lima
Virgilio Martinez is just your average former skateboarding champ and law student who became a master of Peruvian cuisine. Noelle Carter talks to him about his new cookbook, Lima.
Spring teas have sprung
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.
Chef Skye Gyngell on seasonal cooking: 'What I try and do is showcase the ingredients'
"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.
Non-dairy milks are versatile and easy to make
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.
Why musician Kelis Rogers attended culinary school
In the middle of her successful music career, Kelis Rogers decided to go to culinary school. "It seemed like the right thing to do," she says. "I’m definitely an all-or-nothing person, so I enrolled." She is author of the cookbook My Life on a Plate.
A writer explores Cuba's burgeoning food scene
"I arrived in Havana very much wanting my first meal to be what I thought of as authentic Cuban," says Tamar Adler, a contributing writer for Vogue Magazine. "I was, at first, disappointed. Then I was just interested to find that the restaurants that were getting the best ingredients and doing the best job with hiring enough staff to really cook good food were entirely uninterested in doing traditional Cuban food."
The Jemima Code: A look at a collection of African-American cookbooks
Toni Tipton-Martin is the author of The Jemima Code, which presents 150 rare black cookbooks dating to 1827. "The idea that these cookbooks stand as a representation for so, so many others that didn't have the ability to record what they were doing is pretty phenomenal," she says.
Pizza: Origin, Culture and Making It with Nathan Myhrvold
Chef Martin Yan’s Culinary Journey
Confessions of Culinary Superfans
Farm, Garden, Cook
All-Star Summer Cookout