Splendid Classics

Chef Anthony Bourdain, author of A Cook's Tour, circled the globe in search of the perfect meal.
Chef Thomas Keller takes Lynne on a behind-the-scenes tour of his New York City restaurant, Per Se.
Marla Spivak is an entomologist and professor at the University of Minnesota who is working to promote bees' own defenses.
Marla Spivak, an entomologist and professor at the University of Minnesota, takes Lynne on a tour of an apiary.
Chef David Chang, the hands and brains behind the Momofuku restaurants, used to advocate against the word "fusion." He has since learned to embrace it.
Chef Mario Batali explains the difference between gelato and ice cream.
Cooking icon Julia Child came on The Splendid Table in 1995 and chatted about everything from her husband and learning to cook to how to stay healthy.
Baking authority Dorie Greenspan, author of Baking: From My Home to Yours, explains how to measure wet and dry ingredients.
Chef Rene Redzepi, author of Noma, sources food for his Copenhagen restaurant that is meticulously local.