Episodes by year

What do we talk about when we talk about food? We talk about life, the fuel that keeps us alive and the spirit that makes our cultures live and breathe. We talk about what we want, what we long for, or sometimes, just what we need to get by. In this episode: conversations about the appetites of the legendary writer Jim Harrison, about the women who made American food writing before anyone called it "food writing," a look at Buddhist cooking in Japan, and with a brilliant musician on the complex ways food and music affect us. Plus, five keys to making perfect pasta!

Friday, March 24, 2017

We talk to Dr. Maya Shetreat-Klein about her intriguing book, The Dirt Cure. Molly Birnbaum, executive editor of Cook’s Science at America’s Test Kitchen, explains why lamb tastes like lamb, and Bee Wilson has come to believe that changing what we like to eat is the real key to tackling the obesity crisis. Her book is First Bite. Plus Katie Parla, co-author of Tasting Rome, on Rome's changing cuisine and The Sporkful's Dan Pashman on dining out in a wheelchair.

Friday, March 18, 2016Friday, March 17, 2017

Francis Lam celebrates his first full episode as the new host of The Splendid Table with the return of The Key 3 and great guest interviews. Francis visits with historian Adrian Miller, who shares stories of the influence and support that African-Americans have provided throughout American history by way of the White House kitchen. His new book is The President's Kitchen Cabinet. Pho may seem like an ancient or long-standing traditional dish from Vietnam, but that's not the case at all. Pho is actually a fairly recent dish, inspired by the cross-section of both Vietnamese and French cultures. Andrea Nguyen, author of The Pho Cookbook, brings her experience and insight on the dish to the show. For The Key 3, Francis visits chef Amanda Cohen at her NYC restaurant Dirt Candy to learn about her must-make dishes: leftovers sandwich, risotto, and her own Chickpea Tomato and Rosemary Soup. Plus, America's Test Kitchen discovers a treasure trove of premium extra virgin olive oil, and are all too happy to share their findings.

Friday, March 10, 2017

Managing Producer Sally Swift guest hosts this week’s show. Nopi's Yotam Ottolenghi explains his latest cookbook. Food critic Tom Sietsema of the Washington Post talks about selecting the top 10 food cities in the U.S. We get a primer in making yogurt with Cheryl Sternman Rule, author of Yogurt Culture. Lynne talks with rapper/poet Dessa about taking her food convictions with her on the road. America's Test Kitchen's Jack Bishop is back with the results from a vegan mayonnaise tasting. Plus, 20 techniques that we've learned from guests that we still use in the kitchen today.

Friday, February 19, 2016Friday, March 3, 2017

Writer Rowan Jacobsen goes deep undercover to discover the otherworldly powers of tea while visiting a group of tea connoisseurs in Montreal. Longtime Hawaii resident and The Poke Cookbook author Martha Cheng discusses the history and evolution of her state's classic raw fish salad dish. Chef and Food Network host Simon Majumdar decides to become an American citizen, but not before visiting every state in the union to learn more about the people who make our country's food heritage so rich. He tells us about his many adventures and his book inspired by the journey Fed, White, and Blue. Plus, America Test Kitchen reviews a full line-up of muffin tins to fine the perfect one for your kitchen.

Friday, February 24, 2017

Host Francis Lam chats with Osayi Endolyn about her introduction to Hoppin' John, and how it led her to explore both her personal background and the influence of African cuisine on the American South. Later, he discusses the intricacies of preparing chicken with Chef Jacques Pépin and building the Impossible Burger with Kurt Soller from Bon Appétit. Also, Melissa Clark talks with the Sporkful's Dan Pashman about his interview with the Greensboro Four's Joseph McNeil. And for dessert, Tucker Shaw from Cook's Country has the sweet secret to perfecting New Jersey Crumb Buns.

Friday, September 2, 2016Friday, February 17, 2017

Lynne Rossetto Kasper shares her retirement announcement with The Splendid Table listeners and welcomes new show host Francis Lam. Writer Lisa Napoli investigates Ray and Joan Kroc, the power couple behind the beginning of the McDonald's empire. Daniel Klein and Mirra Fine take their wonderful online food show The Perennial Plate to Ireland, where they learn about turf-smoked salmon and find themselves in unique situations with chef Katie Sanderson. Tucker Shaw from America's Test Kitchen shares his team's tips for keeping your sink, sponges and refrigerator safe and sanitary. Plus, YouTube sensation Hannah Hart on how she unexpectedly created a online community with My Drunk Kitchen.

Friday, February 10, 2017

Guest host Melissa Clark of The New York Times heads up a big show this week when we launch a new monthly partnership with America’s Test Kitchen. The premise? Good cooks are not born, they are made. Molly Birnbaum, executive editor of Cook’s Science at America’s Test Kitchen, gives us our first lesson: how to cut an onion. Grocery stores are full of choices, or are they? Journalist Simran Sethi, author of Bread, Wine and Chocolate: The Slow Loss of Foods We Love, weighs in. Matt Goulding of Roads & Kingdoms takes us deep into Japan’s food culture with his new book, Rice, Noodle, Fish. Plus Alex Stupak, author of Tacos, explains how to make tortillas at home, Sam Seneviratne, author of The New Sugar and Spice, talks spices, and Lynne Rossetto Kasper tastes six brands of apple cider vinegar.

Friday, February 5, 2016Friday, February 3, 2017

There is a wonderful wide world of potatoes out there, and nearly limitless ways to cook with them. Ragavhan Iyer explores them all in his new book Smashed, Mashed, Boiled, and Baked - and Fried Too! Food writer Joe Yonan considers the hippest, new meat substitute - jackfruit - and says cooking with it doesn't come without difficulties. Although some home chefs are intimidated by sourdough starters, America's Test Kitchen's Bridget Lancaster says making one is as simple as caring for a goldfish. She invites us into her kitchen for a quick lesson. Former Culture editor Elaine Khosrova shares with us the rich history of butter. And Andrea Cherng remembers growing up in a restaurant family and talks about the importance of both Chinese and American culture to her Panda Express chain.

Friday, January 27, 2017

What should we expect from the people who sell us food? We get an opinion from cheesemonger and food retailer Steve Jenkins. Tucker Shaw of Cook's Science reveals some new tips and tricks from America's Test Kitchen. Contributor Von Diaz talks to chef Justin Warner about his theories on flavor pairings. He is author of The Laws of Cooking, which includes the law of peanut butter and jelly and the law of gin and tonic. Walden Hill's Jennifer Milikowsky explains why she brought the European tradition of acorn-finished pork to the U.S., and Gordon Edgar, author of Cheddar, shares the cheese's history.

Friday, January 22, 2016Friday, January 20, 2017

J. Kenji López-Alt (Serious Eats, The Food Lab) takes us around the world in search of unique breakfasts. Molly Birnbaum and Dan Souza from America's Test Kitchen look at the science and skill of using bitterness in your cooking. Food journalist and matriarch Betty Fussell shares insight from her illustrious career in Eat, Live, Love, Die. Field reporter Shaina Shealy looks at the tradition and turmoil that comes with olive harvest season in the West Bank. Dan Zigmond finds the middle way to health and happiness by following Buddha's Diet.

Friday, January 13, 2017

This week we’re talking to Indian food authority Madhur Jaffrey about her latest book, Vegetarian India. We're going inside the Middle Eastern pantry with Doc Willoughby from America's Test Kitchen. Contributor David Leite interviews journalist Tim Neville about his trip to the Swiss Alps to immerse himself in the art of fondue. Noelle Carter meets up with Toni Tipton-Martin, author of The Jemima Code, and Joe Yonan speaks with chef Tal Ronnen, author of Crossroads, about vegan cooking.

Friday, January 8, 2016Friday, January 6, 2017