Popcorn has been around for thousands of years and it's America's favorite snack food. Andrew Smith is author of Popped Culture: A Social History of Popcorn in America.
An excerpt from Betty Fussell's collection of essays, Eat, Live, Love, Die.
Molly Birnbaum and Dan Souza from America's Test Kitchen and Cook's Science share the science behind and skills at using bitter flavors in the kitchen.
Doc Willoughby from America's Test Kitchen shares his thoughts on Mideast spices and flavorings that your pantry should not be without this year: pomegranate molasses, za'atar and rose water (yes, that rose water).
One of America's quintessential food writers and historians looks back at her career in the new book Eat, Live, Love, Die.
Traditionally, olive harvest in the West Bank is a time of serenity. More recently, however, it has become a major point of friction between Israeli settlers and Palestinians.
J. Kenji López-Alt takes us on a trip around the world by way of the breakfast table.
Dan Zigmond says following the eating and lifestyle habits of the Buddha could lead you to a new place of personal enlightenment.
Looking for a less expensive, but equally enjoyable, alternative to champagne? Wine expert Madeline Puckette has a few suggestions.
America's Test Kitchen's Dan Souza breaks down the science behind bubbles and carbonation, as well the best glassware for serving champagne and sparkling wine.
The Splendid Table partners with America's Test Kitchen for a holiday special to help with the menu, drink list, and conversation at your party.
Contributor Lisa Morehouse travels to Italy to meet Maria Grammatico, the Pastry Queen of Sicily to find Grammatico's story is not as sweet as her treats might suggest.
Wine expert Madeline Puckette looks at the tiers of fine Valpolicella wine blends from Italy.
America's Test Kitchen co-host Bridget Lancaster isn't just an amazing cook, she is also an avid homebrewer and beer lover. So what would beer and food would pair for Santa this holiday season?
Tucker Shaw from America's Test Kitchen highlights three ingredients you should work into your cooking in 2017: farro, coconut oil, and oat milk.
Don't stress out when unexpected visitors head to your house this holiday season. Have a freezer full of prepared appetizers and hors d'oeuvers on hand for a quick and successful party spread.
The key to any successful holiday party is great conversation with friends old and new. Here are some ideas to get people talking.
A young cheesemonger from Vermont travels the world to learn more about her favorite food and the people who make it.
2016 was a great year for books about food and drink, food-related issues, cooking techniques, and culinary history. The Splendid Table staff gathers some of our favorites.
Looking for a vegetarian menu for you holiday party? Look no further than this wonderfully coursed menu designed by America's Test Kitchen
Some German Christmas cookies and treats require months of planning and process in order to deliver perfect treats during the month of December.
Bread baker, blogger, and author Stanley Ginsberg on his fascination with rye and what he has learned over the years of baking with the ancient grain.
Lynne Rossetto Kasper puts four fun gift suggestions to the test.
A well-orchestrated cheese plate can be the rock star of your holiday party. The Splendid Table talks with cheese monger Tia Keenan about The Art of the Cheese Plate for some advice and suggestions.