Sara Brooke Curtis spent six months interviewing waitstaff in San Francisco. She also set up a voicemail for servers to call in and share their most memorable restaurant stories about restaurant regulars.
"What do I do in the middle of winter when I’m faced with eight different types of root vegetables and not much else?" says chef Lenny Russo of Heartland Restaurant and Wine Bar and author of a book by the same name.
"I am just infinitely inspired by Basque cooking, Basque ingredients and the Basque landscape," says chef Alex Raij, who wrote The Basque Book with her husband, chef Eder Montero.
Did you know you can make non-dairy milk from ingredients like coconuts, oats or even tiger nuts? "They're really, really easy to make -- especially the nut, seed and tuber milks," says Dina Cheney, author of The New Milks.
Every month, the Splendid Table helps listeners equip their kitchens and fill their pantries. This month, we're giving away a copy of Daniel Humm and Will Guadara's The NoMad Cookbook.
Chris Schonberger, editor in chief of First We Feast, is the co-author of "The Problems With Food Media That Nobody Wants to Talk About."
"I created this dish because it's very simple to make," says the author of Floyd Cardoz: Flavorwalla. "If you have the ingredients, you can get it done in under 30 minutes."
"Their flavors can be intense, but the beauty of them is really how they integrate into dishes, how they accentuate and highlight other flavors," says Barton Seaver, author of Superfood Seagreens.
As she toured the world, Vietnamese pop star Lynda Trang Dai sought Vietnamese food in cities she visited.
"If you're going to grill, you can mark it first on a hotter part of the grill," says Chris Ying, editor in chief of Lucky Peach and co-author of The Wurst of Lucky Peach.
“This generation of cooks -- and any generation of cooks -- has a responsibility to create new recipes,” says chef Enrique Olvera, author of Mexico from the Inside Out.
"I would say definitely order some soups and stews," says Matt Rodbard, co-author of Koreatown with Deuki Hong. "It is essential to understanding Korean food."
In December 2015, Tucson, Arizona, was named a City of Gastronomy in the Creative Cities Network by the United Nations Educational, Scientific and Cultural Organization. Gary Nabhan, W.K.
"There are generally two types of scallops that you can see at the store: wet and dry scallops," says Molly Birnbaum, executive editor of Cook's Science at America's Test Kitchen. "There's a big difference."
In order for Roman cuisine to survive, "it has to be tweaked for the contemporary palate and the contemporary wallet," says Katie Parla, co-author of Tasting Rome.
"How can someone change from a fraught relationship with food to a less fraught one, which is where we all want to get?" says Bee Wilson, author of First Bite.
"I wanted to go out to eat with a couple of people in wheelchairs and learn about the bigger and smaller issues that might not be obvious to me," says Dan Pashman, host of WNYC's podcast The Sporkful.
Melissa Clark interviews Lynne Rossetto Kasper about working with Shelley Winters, the time Lynne tried to swim to Europe as a child and how she accidentally set herself on fire while cooking dinner.
In October 2015, The Splendid Table celebrated its 20th anniversary with a live stage show at the Fitzgerald Theater in St. Paul, Minnesota. At the event, contributor Melissa Clark talked about writing about cooking.
Dr. Maya Shetreat-Klein, author of The Dirt Cure, wants you to consider how your food is grown. "Rich, healthy soil is infused into our food," she says.
"What it all comes down to is its fat and a particular type of fatty acid that lambs have that beef doesn't," says Molly Birnbaum, executive editor of Cook's Science at America's Test Kitchen.
Foam is a lot more than just the meringue on your pie, according to Sidney Perkowitz, author of Universal Foam.
"We don't talk about food in mental health or in psychiatry very much, even though we talk about a lot of compounds in food," says Dr. Drew Ramsey, author of Eat Complete. He explains what foods he recommends to patients to help them feel their best.
"Loads of herbs, really balanced and complex flavors, like loads of sweet and sour, amazing produce -- these are the flavors of Ukraine," says Olia Hercules, author of Mamushka.
The California-Mexico border is an area filled with taquerias and Mexican restaurants. But if you ask people there about their most notable regional cuisine, they won’t say street tacos or mole -- they will say it’s Chinese food.