https://www.splendidtable.org/episode/2000/08/05/a-french-chateau-kitchen https://www.splendidtable.org/episode/2000/07/29/american-cheese https://www.splendidtable.org/story/2000/07/22/clam-chowder-sauteed-cod-with-cod-cakes-and-parsley-oil https://www.splendidtable.org/story/2000/07/15/scented-geranium-lemonade https://www.splendidtable.org/story/2000/07/01/frogmore-stew https://www.splendidtable.org/episode/2000/07/01/4th-of-july https://www.splendidtable.org/episode/2000/06/24/tofu https://www.splendidtable.org/episode/1999/06/12/sense-of-taste https://www.splendidtable.org/episode/1999/04/03/tender-at-the-bone https://www.splendidtable.org/episode/1999/06/05/history-of-the-drink https://www.splendidtable.org/episode/1999/04/17/the-naming-of-things https://www.splendidtable.org/episode/2000/04/15/rhone-ranger https://www.splendidtable.org/story/2000/04/08/sundried-tomato-and-pecan-pesto-with-prawns https://www.splendidtable.org/episode/2000/04/08/rock-n-roll-caterer https://www.splendidtable.org/story/2000/04/01/almond-crusted-grilled-salmon-with-garlic-sauce https://www.splendidtable.org/episode/2000/04/01/equipping-your-kitchen https://www.splendidtable.org/episode/1999/03/06/edible-insects https://www.splendidtable.org/episode/2000/03/25/twin-cities-food-amp-wine-experience https://www.splendidtable.org/episode/2000/03/18/fast-food https://www.splendidtable.org/episode/2000/02/26/an-eaters-guide-to-the-caribbean https://www.splendidtable.org/episode/2000/02/19/restaurant-success https://www.splendidtable.org/story/2000/02/05/double-dark-chocolate-excess https://www.splendidtable.org/story/2000/01/29/salmon-roasted-in-butter https://www.splendidtable.org/episode/2000/01/29/curry-saltines-and-more https://www.splendidtable.org/episode/2000/01/15/genetically-engineered-food