Jenn Louis stops by to talk about the essentials for a great soup and takes on your questions. Plus, the Splendid team holds a taste-off of store-bought chicken stock.
Soleil Ho pulls back the curtain on a beloved childhood tv show, talks about writers that keep them going, and brings us their One: Scallion Oil, Mở Hành.
We’re gearing up for the holidays with Von Diaz's Puerto Rican Christmas, great baking with Vallery Lomas, and a little slowdown poetry with Ada Limón
It’s The One Recipe Holiday Special! Tune in to chef & author Carla Lalli Music, NYT writer Eric Kim, Eater’s Bettina Makalintal, & chef Tanya Holland
Noor Murad talks about frying kangaroo & alligator, lessons learned in the Ottolenghi Test Kitchen, and her One: Green Frittata With Burnt Eggplant.
A holiday guide with The New Yorker’s Helen Rosner, Serious Eats' Daniel Gritzer, & Leah Bonnema & Nick Leighton of the Were You Raised by Wolves show
Claudia Fleming reminds us that practice makes perfect and brings us some truly professional baking tips for her One: Peach & Raspberry Crostata.
Sarah and Kaitlin Leung nerd out over Gardener’s World, discuss the importance of passing down recipes, and give their One: Shortcut Dan-Dan Noodles.
We’re getting you all set up for Thanksgiving this week with our friends, Rodney Scott, Nik Sharma, Genevieve Ko, and Eric Wareheim
Our Thanksgiving 2022 Turkey Confidential show hosted by Francis Lam with guests Rick Martinez, Maneet Chauhan, Claire Saffitz, and Jesse Sparks
J. Kenji López-Alt talks bathing, his scientific approach to food and cooking, and his meticulously vetted One: Hard-Boiled Eggs.
This week, we’re getting ready for Thanksgiving with Star of A Chef’s Life, Vivian Howard, and the expert on gatherings, Priya Parker.
Khushbu Shah talks about the merits of chain dining in America, having her own (unofficial) bathroom stall at LAX, and her One: Yogurt Rice.
This week, we’ve surprisingly simple desserts with amazing bakers & chefs, Anne Byrn, Dave Beran, Aran Goyoaga, & Paola Velez
Nicole A. Taylor talks about her one-of-a-kind cookbook, seasonings that have earned their counter space, and her One: Sweet Potato Hash.
Paola Velez talks crushing power ballads, the story behind her handle ‘small orchids’ and her One: Chocolate Chip Cookies.
Nik Sharma talks about his years-in-the-making house remodel, how a passion project turned into a career, and his One: Manchow Soup.
Melissa Clark talks perfecting recipes–i.e. minimizing dishes–and her One: Roasted Cauliflower & Potatoes With Harissa, Yogurt & Toasted Almonds.
We talk with the authors of some of our favorite fall cookbooks: Mooncakes & Milk Bread, Gastro Obscura, Flavors of the Sun, and Sandor Katz’s Fermentation Journeys.
Jessie Sheehan laments the complications of motherhood, tells the history of her sweet tooth, and celebrates her One: Devil’s Food Snacking Cake.
Ali Slagle reminds us why we love The Office, gives us the deets on her cross-country road trip, and tells us her One: Soup Mix Stracciatella.
Kristina Cho talks about the big, beautiful universe of Chinese baking, one of the best days of her life, and her One: Cocktail Buns (Gai Mei Bao).
We’re back in the kitchen and getting cooking inspiration from VICE’s Farideh Sadeghin and we talk to SF Chronicle’s restaurant critic Soleil Ho about the future of restaurants
Natasha Pickowicz talks about freelancing as a chef, the art of building flavor, and her One: A Crispy Apple Tart.
Chetna Makan talks about changing careers, her time on The Great British Bake-Off, and her supremely snackable One: Masala Pastry.
Things get spicy when we look at the wide world of chili peppers and how they're enjoyed raw, cooked, powdered, and blended into sauces.
Sohla El-Waylly talks about how good she was at getting lost in Europe, reminds us why it’s important to go outside, and gives her One: Spanish Tortilla.
Go beyond the pipe and drape, deep into the intense world of catering with Matt and Ted Lee, Michael Twitty, Kwame Onwuachi, and America’s Test Kitchen.
Meet the people who started and those who’ve been supported by two mission-driven culinary organizations, La Cocina and The League of Kitchens.
Roxana Jullapat tells us about her unusual family tree, the eight grains that define North American food, and her One: A Baked Buckwheat Pancake with Berry Compote.
Matt Rodbard talks working with legends, why writing about food is better than writing about music, and his (mom’s) One: Technically-Not-BBQ Oven Ribs
Andy Baraghani reveals a secret from his past, delights in the publication of his new cookbook, and shares his One: Steamed Persian Rice with Tahdig.
Priya Krishna shows off her singing voice, loves on some of her favorite writers, and shares her One: roasted vegetables with coconut, chili and garlic.
We’re dropping a bonus episode in our Splendid Table feed this week of our newest pod baby. This week, Stephen Satterfield talks about his unusual journey into food and wine, understanding yourself through pleasure, and why toast is the perfect culinary canvas.
Chef Sheldon Simeon shows off his ukulele skills, gushes about opening his dream restaurant, and blesses us all with his one: Mochiko Fried Chicken.
Drinks expert John deBary joins Jesse to talk bartending, how he met his husband, and the cocktail at the center of it all: The Stonewall Baby
We’re dropping a bonus episode in our Splendid Table feed this week of our newest pod baby. This week, Jesse Sparks talks to writer Jaya Saxena about crystals, Julie Sahni’s Classic Indian Cooking, and the triumph of homemade paneer.
We’re dropping a bonus episode in our Splendid Table feed this week of our newest pod baby. This week we talk to food and culture writer Bettina Makalintal about loving bikes, thriller novels, and the perfect recipe to fall in love with tofu.
It’s all about couples and their foods, symbolic and delicious from dumplings to rye bread to beans.
Hetty McKinnon and producer Sally Swift get into it this week to talk about Hetty’s salad business and her One: Tomato Macaroni Soup with Scrambled Egg
Francis meets up with Chef Jacques Pépin in his home kitchen to talk career, life, and the magic of instant-cured gravlax.
Introducing a new show produced by Pineapple Street Studios called Borderline Salty. Hosted by two of our friends, Carla Lalli Music & Rick Martinez.
We look at the everyday foods that Japanese people eat at home, the way they cook and feed their kids, and what comfort food looks like in Japan.
Joe Yonan talks fruit trees, cicada season, and a Parsley-Garlic dressing that’s good enough to drink straight out of the bottle.
Introducing a new show produced by Pineapple Street Studios called Borderline Salty. Hosted by two of our friends, Carla Lalli Music & Rick Martinez.
We delve into Eastern Mediterranean border cuisine with Yasmin Khan and talk to Reem Kassis about her work with modern Arab food.
Eric See talks about a phone call he’s been expecting for ten years, becoming a James Beard Best New Restaurant Finalist, and his unbeatable red chile sauce.
It’s all pasta, all the time this week with The Sporkful’s Dan Pashman, and Good Food’s Evan Kleiman. Then, chef Douglass Williams of MIDA helps Francis take your pasta questions.
Host Jesse Sparks is joined by award-winning cookbook author Leanne Brown to talk fantasy novels, pantry pastas, and being kind to yourself in the kitchen.
This week we talk to food and culture writer Bettina Makalintal about loving bikes, thriller novels, and the perfect recipe to fall in love with tofu.
This week we sit down with Grace Young, one of the greatest culinary historians of Chinese American food to talk about her career and her mission to save Chinese restaurants in the age of Covid.
Senior Editor at Eater, Jesse Sparks, talks to chefs and cooks from all over the world about their one go-to recipe and the story behind it. The team at APM Studio's The Splendid Table proudly presents The One Recipe which premieres March 8!
Award-winning baker, Cheryl Day brings us advice on breakfast baking and Nick Cho of Wrecking Ball Coffee & Your Korean Dad fame gives us the lowdown on brewing a perfect cup.