Host Francis Lam won several awards at the 2017 James Beard Foundation Media Awards for his role as food writer and cookbook editor.
Trying to raise your young child into an adventurous eater? Not working out so well? Don't take it personally.
Everyone is welcome at the table inside the New Orleans home of photographer and writer Pableaux Johnson. He has made a Monday night tradition of serving his famous red beans and rice to friends, old and new.
From shame to celebration, food writer David Leite discusses the many roles food has played in his life, and how that has affected his relationship with his family and partner of 24 years.
There are big differences between salmon caught wild at sea and salmon raised in farms. Cook's Science executive editor Dan Souza explains how the fish's origin affects how you prepare it in your kitchen.
From sacrificing personal comforts to eating dirt and licking rocks, Cork Dork author Bianca Bosker shares what lengths sommeliers may go to to perfect their skill.
When it comes to fried chicken, there are as many different ways to prepare it as there are people that love to eat it. This is one of the most wonderful versions we’ve ever heard of – North Carolina Dipped Fried Chicken.
Food writer and journalist Shane Mitchell works with photographer James Fisher to present stories of overwhelming respect from all seven continents.
Sheldon Simeon explains how many of today's Hawaiian and Hawaiian-influenced chefs are going back to their roots to redefine a unique regional cuisine.
On a archipelago known for being as beautiful as it is barren, one chef takes a traditionally subsistence diet and creates world-class fine dining.
A poached egg is like a superfood. It’s a protein, it’s a sauce, it can take a simple bowl of noodles or grains and turn it into a velvety, beautiful bowl of dinner. Poaching eggs is simple, but to do it perfectly is an art.
Aleksandra Crapanzano, author of The London Cookbook, shares her thoughts on the city's contemporary food scene, now greatly improved from its decades-old reputation for bland, lifeless food.
As Francis Lam takes over the host spot for The Splendid Table, he asked someone that has gone through something similar recently for a bit of advice: Chris Thile, the new host of A Prairie Home Companion.
Japanese monks are teaching a new generation of chefs to use seasonal ingredients – and zen principles – to elevate their cooking. Contributor Abigail Leonard reports from Tokyo on Buddhist cuisine.
Back Pocket Pasta author and beloved food Instagrammer Colu Henry shares her tips to no-fail pasta.
Charleston's The Post and Courier food editor Hanna Raskin discusses the importance of the women's pages to the history of food writing and roots of feminism.
When it comes to setting it and forgetting it, not all slow cookers can be trusted to get the job done correctly. Lisa McManus from America's Test Kitchen has the results of a recent equipment review.
Melissa Clark talks with chef Mario Batali about the legacy and exploratory appetite of the late Jim Harrison.
The Perennial Plate video series travels to McGraths Butchers shop and family farm in Linsmore, Ireland. The multi-generational business has a history that goes back hundreds of years.
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.