Stories

Chef Amanda Cohen's restaurant Dirt Candy in New York City takes vegetables and their presentation to a whole new level. Host Francis Lam visits Cohen's kitchen to learn about her key three dishes everyone should know how prepare at home.
After an underwhelming experience taste testing supermarket-grade olive oils, America's Test Kitchen hits the jackpot with their premium counterparts.
Adrian Miller uncovers stories and recipes of inspiration from the black cooks of the White House kitchen.
Vietnamese-born chef and cooking teacher Andrea Nguyen looks at the fascinating evolution of pho in The Pho Cookbook.
Jack Bishop from America's Test Kitchen reveals the surprising results of a recent vegan mayo taste test.
Hawaii’s classic and beloved raw fish salad is seeing a surge in popularity across the U.S. The Poke Cookbook author Martha Cheng explains why chefs and fish lovers are having a wonderful time re-imagining the dish.
America's Test Kitchen puts a list of muffin tins to the test in order to find out which one is best for browning baked goods and keeping them from sticking to the pan.
Food Network host and curious food writer discovers America with a fork in his book Fed, White, and Blue.
Writer Rowan Jacobsen has an ethereal experience trying to keep up with a "fight club" of tea aficionados.
There's no such thing as "too many crumbs" when it comes to this classic New Jersey treat.
Enjoy a delicious history behind the messages written on the classic candy of Valentine's Day.
We're looking at food and love with Dr. Alan Hirsch, a neurologist and psychiatrist who's researched the link between food aromas and arousal.
After more than 20 years of exploring the world of food as host of The Splendid Table, Lynne Rossetto Kasper is retiring. But she's excited to welcome the show's new host, and good friend, Francis Lam.
YouTuber Hannah Hart talks about the triumphs and trials of living a dual life online and in the real world.
Writer and reporter Lisa Napoli has been obsessed with the lives of Ray and Joan Kroc, and how the couple created one of the world's most recognizable restaurant brands.
Online video producers Daniel Klein and Mirra Fine discover turf-smoked salmon and other untold food stories from The Emerald Isle.
The kitchen countertops may be sparkling, but how often do we forget about the bacteria that can lurk in other parts of our kitchen? Tucker Shaw has tips for keeping sponges, sinks and refrigerator temperatures safe and sanitary.
Award-winning food writer and longtime Splendid Table contributor Francis Lam takes his seat at the head at the table.
We go into the home kitchen of Bridget Lancaster from America's Test Kitchen to learn the easy steps to getting a sourdough starter up and running.
What started 40 years ago as a simple family restaurant has grown into Panda Express, a successful, ever-expanding American Chinese food chain. Andrea Cherng now leads the way, working to keep cultural heritage at the forefront.
Joe Yonan talks about jackfruit, one of the hippest, new meat stand-ins, and how to use it in your kitchen.
Elaine Khosrova discovers centuries of ritual, history, politics and science behind butter.
Writer and chef Raghavan Iyer explores the many culinary possibilities of potatoes in his latest book entitled Smashed, Mashed, Boiled, and Baked - and Fried Too!