Episodes

A practical guide to weeknight eating from the makers of The Splendid Table. Coming September 4th.

We're taking on serious cooking projects: whole hog barbecue, paella on the grill, community ovens, and an unforgettable tomato panade.

Pastry chef Nicole Rucker shares techniques and recipes for using the plethora of summertime fruits and berries in baked goods and beyond.

Get outside and enjoy the foods of summer: grilled meats and seafood, no-cook meals, ice cream sandwiches, and alcohol-optional beverages.

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.

Homemade cordials crafted with seasonal produce make the summertime cocktail season all the more delicious. Andy Schloss shares some of his favorites.

Light up and get your grill on with inspired sauces and sides, and foolproof techniques for both your fire and your food.

Maricel Presilla on chili peppers, America's Test Kitchen on Colorado Green Chile, Alex Halberstadt on butter, Kate Winslow on Onions

Keep it simple! Baker Odette Williams shares how to make crowd-pleasing cakes with easy-to-find ingredients and little to no special technique.

We spend an afternoon with the illustrious and iconic Indian cookbook author and food writer Madhur Jaffrey.