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Popped culture: a history of America's favorite snack food
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.
"Eating My Words" by Betty Fussell
An excerpt from Betty Fussell's collection of essays, Eat, Live, Love, Die.
Getting sweet on bitterness with America's Test Kitchen
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.
Inside the Middle Eastern pantry with America's Test 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).
To eat anything is an adventure: Betty Fussell on 50 years of food writing
One of America's quintessential food writers and historians looks back at her career in the new book Eat, Live, Love, Die.
Serene and surreal: West Bank olive harvest comes with tradition, tension
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.
Breakfast around the world: a global look at our first meal of the day
J. Kenji López-Alt takes us on a trip around the world by way of the breakfast table.
Buddha's diet: finding the middle way to a healthy, happy life
Dan Zigmond says following the eating and lifestyle habits of the Buddha could lead you to a new place of personal enlightenment.
Win the latest cookbook from Cook's Illustrated
Champagne alternatives: bubbles that won't burst your budget
Looking for a less expensive, but equally enjoyable, alternative to champagne? Wine expert Madeline Puckette has a few suggestions.
Sparking wine: the science behind bubbles and best glassware for serving
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's Homemade Holidays with America's Test Kitchen
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.
Pastry Queen of Sicily and the perfection of a lifelong recipe
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.
Madeline Puckette cracks the code to understanding fine Valpolicella wine blends
Wine expert Madeline Puckette looks at the tiers of fine Valpolicella wine blends from Italy.
Beer & food pairings for Santa
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?
New year, new pantry: farro, coconut oil and oat milk
Tucker Shaw from America's Test Kitchen highlights three ingredients you should work into your cooking in 2017: farro, coconut oil, and oat milk.
Party from the freezer
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.
Let's get this party started! Conversation starters for your holiday party
The key to any successful holiday party is great conversation with friends old and new. Here are some ideas to get people talking.
Passion for cheesemaking takes a Cheese Girl around the world
A young cheesemonger from Vermont travels the world to learn more about her favorite food and the people who make it.
Splendid Table Staff Favorite Food Books for 2016
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.
Holiday Party Vegetarian Menu from America's Test Kitchen
Looking for a vegetarian menu for you holiday party? Look no further than this wonderfully coursed menu designed by America's Test Kitchen
Classic German baking for the holidays: a marathon, not a sprint
Some German Christmas cookies and treats require months of planning and process in order to deliver perfect treats during the month of December.
Rye surprise: The Rye Baker sees an ancient grain in new ways
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.
Laughing stock - stocking stuffers you thought were ridiculous but will actually love
Lynne Rossetto Kasper puts four fun gift suggestions to the test.
The Art of the Cheese Plate
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.
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