The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

Francis Lam hosts the 2020 pre-recorded edition of our popular Thanksgiving show. Francis is joined by special guests Samin Nosrat, Chef Michael Solomonov, Jacques Pépin, Nora McInerny, and Sohla El-Waylly to answer your pre-recorded questions. Broadcast dates for this episode:November 26, 2020

This week we’re all about the new fall cookbook releases and we talk to some of our favorite authors who wrote them: Danny Mena (Made in Mexico), Evan Funke (American Sfoglino), Joanne Chang (Pastry Love), Chris Shepherd, (Cook Like a Local), and T.J. Smith and Kami Ahrens (editors of the newest edition of The Foxfire Book of Appalachian Cookery).Broadcast dates for this episode:October 4, 2019 (originally aired)October 30, 2020 (rebroadcast)

2018 Julia Child Award winners Susan Feniger and Mary Sue Milliken talk about their partnership and the changing face of the American food world.Broadcast dates for this episode:October 19, 2018 (originally aired)October 11, 2019 (rebroadcast)October 23, 2020 (rebroadcast)

Francis Lam and guests explore the cuisines of the Black Sea, Thailand, Haiti, Milwaukee, and beyond.

Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | PandoraThis week are celebrating mothers and daughters in all kinds of ways. We eavesdrop in the kitchen with Priya and Ritu Krishna, authors of Indian (-ish). Chef Asma Khan shows us the real edges of her own family and the family she’s made at her London restaurant Darjeeling Express. Chef Bonnie Frumkin Morales, author of Kachka: A Return to Russian Cooking, talks about the influence her mother still wields in her kitchen. And, Molly Birnbaum of America’s Test Kitchen Kids brings us her magical ways with small cooks and eaters in training.Broadcast dates for this episode:May 3, 2019 (originally aired)August 21, 2020 (rebroadcast)

This week is all about bees. We talk to Thor Hanson, author of Buzz: The Nature and Necessity of Bees, about the importance of bees to our food supply, as well as their connection to the evolution of plants and humans. Francis Lam gets the story of Brooklyn’s red bees and other urban tales of beekeeping from Andrew Coté. Bridget Lancaster, host of America’s Test Kitchen, has flavorful tips for cooking with honey. And bee researcher Bernardo Niño discusses what makes a healthy bee colony and takes us inside the mysterious of colony collapse disorder. Francis also talks with listeners about using and preserving habanero peppers, and why cocoa powder is often included in Sicilian caponata recipes.Broadcast dates for this episode:August 24, 2018 (originally aired)August 16, 2019 (rebroadcast)August 07, 2020 (rebroadcast)

Light up and get your grill on with inspired sauces and sides, and foolproof techniques for both your fire and your food.

The cultural (and family) politics of vegetarianism, new techniques and better planning for cooking veggies, and essential vegan dishes from Vedge.

We honor chef, writer, and activist Edna Lewis, who was born in a village of freed slaves and helped change the course of American cuisine.

Cookbook phenomenon Yotam Ottolenghi takes on your calls and talks tahini, feeding kids, and collaboration.

San Francisco Chronicle’s Soleil Ho and chef Hugh Acheson talk about what's happening on the ground in restaurants, both the bad and the good.

Francis Lam takes on tofu, unsalted butter, jam pies, and more with Carla Lalli Music (Bon Appétit) and Andrea Nguyen (Vietnamese Food Any Day).

The founding host of The Splendid Table joins Francis Lam to talk about what she’s been up to since retiring and answer some great listener questions.

Best-selling author Alison Roman and James Beard award-winning chef Kwame Onwuachi join Francis Lam to take your calls.

Baking expert Christina Tosi (Milk Bar) and veggie whisperer Bryant Terry (Vegetable Kingdom) join Francis Lam to take your calls.

Melissa Clark (The New York Times) and Pati Jinich (Pati's Mexican Table) join Francis Lam to consider your quarantine cooking questions.

Samin Nosrat (Salt Fat Acid Heat) joins Francis Lam to answer some of your self-isolation cooking questions.

Slow cookers aren't just for large cuts of meat and chili. Faith Durand uses hers to cook all sorts of vegetarian dishes, from breakfast to dessert.

Food science writer J. Kenji López-Alt on safe grocery shopping and how to handle take-out in the time of the coronavirus.

In this podcast extra we revisit making a sourdough starter with a couple of ingredients and the power of fermentation.

In this podcast extra it’s inspired salad thinking with vegetable genius Eileen Rosen, author of Saladish.

Truly caramelized onions take patience, and are a great thing to get lost in right now. Especially since they can make mealtime faster later.

During this difficult and confusing time, we want you to know that all of us are right there with you. We're social distancing, juggling kids and jobs, doing a lot of hand-washing, and worrying about friends and family all across the world. Just like you, we’re also doing a lot more cooking. With that in mind, we are hard at work getting you interviews, recipes, and ideas that you will find useful. You’ll hear our regular show as usual, but we’re also digging around our archives and will be posting content regularly. Stay tuned and come back often to our podcast feed and website. Please, stay in touch and let us know what you need from us because we really want to help. Share your questions and ideas with us on Facebook, Twitter and Instagram. You can also call 800-537-5252 and leave a short voice message or email us a voice recording from your phone. Be well, everyone.

We are examining the truth around the idea that everyone essentially eats the same. Chris Ying, co-founder of Lucky Peach and editor of the aptly named You and I Eat the Same, talks about the real truth behind that statement. San Francisco Chronicle food critic Soleil Ho take us to a mountain village in Japan for an annual wasp eating festival (they are delicious, by the way). Food historian Bee Wilson, author of The Way We Eat Now, answers the question, what has happened to lunch? And America’s Test Kitchen takes us to a legendary burger joint that forces everyone to eat the same.Broadcast dates for this episode:February 8, 2019 (originally aired)February 7, 2020 (rebroadcast)

This episode is all bread. Erika Council, of Bomb Biscuits in Atlanta, tells us her secrets to making world-class biscuits and we look at the rich tradition of bread baking in cold climates with Magnus Nilsson, author of The Nordic Baking Book. If you have ever wondered why New York bagels are great or not so, we get the answer from Dianna Daoheung of Black Seed Bagels and Francis learns to make Ethiopian injera with Romeo Regalli of Awash in NYC. And, don’t miss America’s Test Kitchen’s Tucker Shaw’s recipe for ridiculously simple and delicious white sandwich bread.Broadcast dates for this episode:January 25, 2019 (originally aired)January 31, 2020 (rebroadcast)

Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | PandoraWhy is Thai food so popular in the United States? We turn to Professor Mark Padoongpatt, author of Flavors of Empire: Food and the Making of Thai America for some surprising insights. We revel in regional Thai flavors with Austin Bush, author of The Food of Northern Thailand, and Leela Punyaratabandhu, author of Bangkok. Chef Hong Thaimee, author of True Thai: Real Flavors for Every Table, gives us an essential lesson in a vital Thai recipe, homemade curry paste. Plus, America’s Test Kitchen puts coconut milk to a taste test and tells us about their favorites.Broadcast dates for this episode:January 11, 2019 (originally aired)January 17, 2020 (rebroadcast)

In this episode, it’s all about how far some of us will go for the food we love. Celebrity photographer Melanie Dunea tells us the story of an epic trip to Afghanistan to document a saffron harvest in Taliban territory. Chef Dan Felder talks about the creative efforts he goes through to dream up new versions of classic dishes. Food writer Hugh Merwin and his partner, New York Times California dining critic Tejal Rao, bring us the cross-country adventure of man, woman -- and curry tree. Plus, Joe Gitter from America’s Test Kitchen explains the madness behind making perfectly clear ice.Broadcast dates for this episode:January 10, 2020

This week we're getting ready for the holidays. Pastry superstar Christina Tosi brings us her singular and exuberant take on DIY holiday baked gifts. Chef Victor Albisu of Taco Bamba in Washington, DC teaches Francis how to make a delicious Peruvian pepper potato soup called ajiaco. Matty Matheson, host of Viceland’s It’s Suppertime and Dead Set on Life, fills us in on the Canadian way with the holidays including his must-have Rappie Pie. Journalist Liana Aghajanian tracks the unusual and cunning cross-cultural spread of a particular golden chocolate, and America’s Test Kitchen brings us their favorite gifts for the cook on your nice list.Broadcast dates for this episode:December 14, 2018 (originally aired)December 27, 2019 (rebroadcast)

This week, Francis learns how to make stuffed potato pancakes called draniki from Chef David Nayfeld of San Francisco’s Che Fico, and talks with Nayfeld about the Jewish roots of Roman food. Russ Parsons talks to author-of-the-moment Nik Sharma about the similarities between his upbringing in India and his husband’s upbringing in the American South, and it’s not just okra. Melissa Clark talks to champagne expert Peter Liem about why we should be drinking a lot more bubbly. America’s Test Kitchen reviews the gift you may want to rethink asking for – the air fryer. Plus, Francis talks with listeners about cooking with lard and scaling up recipes.Broadcast dates for this episode:November 30, 2018 (originally aired)December 13, 2019 (rebroadcast)

Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | PandoraThis episode features an in-depth conversation with one of the food world’s most beloved and compelling personalities, Nigella Lawson. Nigella has hosted cooking shows and written 11 books including her breakout best-seller How to Eat. While our host Francis Lam has been reading her work for his entire career, he just recently had the chance to talk with her in-person when she came to the U.S. to tour for her new book, At My Table. During their conversation, Lawson explained why she has to defend the honor of home cooking, how snobbery ruins everything, and why her cookbooks feel like conversations. Broadcast dates for this episode:May 18, 2018 (originally aired)May 10, 2019 (rebroadcast)November 29, 2019 (rebroadcast)

Francis Lam hosts the 2019 edition of our popular Thanksgiving call-in show. He fields two hours of calls from listeners and is joined by guests Melissa Clark, Kwame Onwuachi, Samin Nosrat and Shauna Sever. Looking for something specific you heard on the show? See this page for a full rundown of questions and topics from this year's phone calls.Broadcast dates for this episode:November 28, 2019

This week, we’re looking ahead to the big Thanksgiving holiday and family feasts. Carla Hall joins us with a soul food-inspired take on the big day; her latest book is Carla Hall’s Soul Food. Lan Lam from America’s Test Kitchen has a gravy technique that is going to make you a major player in the gravy game. We get a lesson in fixing last-minute dessert disasters from Kristen Miglore, author of Food52’s Genius Desserts. And for your dinner table conversation, Smithsonian curator and anthropologist Logan Kistler explains the wily relationship between mastodons, man and pumpkins. Francis talks with listener Alma from Boston about preparing light appetizers for Thanksgiving guests, and Elizabeth from Washington, DC, who claims she can never cook poultry correctly.We also have two recipe videos featuring Food52's Kristen Miglore for Secretly Vegan Chocolate Chip Cookies and Greek Yogurt Chocolate Mousse. See those videos here. Broadcast dates for this episode:November 16, 2018 (originally aired)November 22, 2019 (rebroadcast)

Listen and Subscribe to Weeknight Kitchen with Melissa Clark Podcast: Apple Podcasts | Stitcher | Spotify | RSS | iHeartRadio | TuneInMelissa makes her simple and slightly sinful Lemon Vanilla Rice Pudding with Whipped Cream for her mom – in the Instant Pot. Also, she weighs in on how to best separate eggs, plus what to do with those extra egg whites and vanilla beans. And finally, someone answers the question, can pressure cookers really blow up?Related Links:Weeknight Kitchen with Melissa Clark websiteInstant Pot Pressure CookerPorcelain Bowl Set Broadcast dates for this episode:November 13, 2019

This episode is all about the oyster. We meet two cousins -- Ryan and Travis Croxton -- who have reimagined their family oyster business, The Rappahannock Oyster Company on the Chesapeake Bay, and reinvigorated the industry through their innovative oyster farming techniques. Thomas "Uptown T" Stewart is an oyster-shucking fixture in New Orleans; he teaches us how to shuck with swagger. We talk to Joanne Hyppolite, curator at Smithsonian Institution National Museum of African American History and Culture, about the amazing story of Thomas Downing aka The Oyster King of New York City. Dan Souza from America's Test Kitchen shares his expert advice on selecting, grilling and serving oysters. Chef Brandon Jew of San Francisco’s Mister Jiu’s cuts no corners when it comes to handmade oyster sauce. And writer Alicia Kennedy finds solace in a half shell following a family tragedy.Broadcast dates for this episode:March 16, 2018 (originally aired)March 15, 2019 (rebroadcast)November 8, 2019 (rebroadcast)

Francis Lam spends a fascinating hour with René Redzepi, the groundbreaking chef of Copenhagen’s Noma. His book, The Noma Guide to Fermentation, is a master tome on the technique that he believes is the future of the way we cook. Francis and René talk about Noma’s influence on the global palate, where Redzepi finds inspiration, and how he achieves an enjoyable work/life balance. America’s Test Kitchen’s Dan Souza (no slouch in the fermentation world either!) brings us an amazingly simple recipe for cultured butter to make at home. We also have clips from a video interview with René Redzepi and David Zilber, the director of Noma's fermentation lab, in which they two do more in-depth on the role of fermentation at the restaurant and suggest a few projects for beginners.Broadcast dates for this episode:November 2, 2018 (originally aired)October 25, 2019 (rebroadcast)

As we move into fall, our pull to the oven grows stronger. Cooking in the oven is not only soul-warming, but it happens to be a real time-saver. Food writer Diana Henry has spent nearly two decades traveling across the globe for culinary inspiration. However, inspiration for the recipes for her latest book, From the Oven to the Table, began much closer to home -- with her oven. Diana spoke with contributor Shauna Sever and shared two of her favorite recipes for chicken thighs: Chicken with Prunes, Potatoes, Cauliflower & Harissa and Chicken with Feta Cheese, Dill, Lemon & Harissa Yogurt.Broadcast dates for this episode:October 8, 2019

When you think about Whoopi Goldberg, you likely think of her as an actor, entertainer and television host. But what you probably don’t know about Whoopi is that she is a passionate hostess who takes the art of setting the table and entertaining very serious. Her new book, Whoopi Goldberg: The Unqualified Hostess, is full of creative tablescapes and suggestions for making people feel welcome in your home. Managing Producer Sally Swift talks with Whoopi about how to set a marvelous table and about some of her favorite tabletop collectibles and decor. Broadcast dates for this episode:September 24, 2019

Francis inherited a chunk of pu'er tea from his grandfather years ago and has never tasted it. This week he learns the story of that inheritance and tastes it for the first time with tea master, Tim Hsu. Cecile Richards is a national leader for women’s rights and economic justice, and she finds that cooking with her family is exactly what she needs to take care of herself in these turbulent pre-election months. And what does she love to cook? Pie! Her new book is Make Trouble. Food writer Ruth Reichl tells us about an eye-opening experience she had at The Center for Discovery while on the hunt for prosciutto. Tucker Shaw, of America's Test Kitchen, talks about taking care in the kitchen. Plus, Francis talks with a listener about and shares his thoughts on feeding a picky toddler.Broadcast dates for this episode:September 21, 2018 (originally aired)September 13, 2019 (rebroadcast)

Melissa comes home to an empty refrigerator save for eggs, scallions and some sad sage and ends up showing us an amazing recipe and technique for Olive Oil Fried Eggs with Scallions, Sage and Turkish Red Pepper. She also has a surefire way to tell if your eggs are fresh, explains how to make the creamiest of scrambled eggs, and how to get those addictive hard-cooked eggs with the perfect jammy center that are all over Instagram. Broadcast dates for this episode:September 11, 2019

Adeena Sussman is one of those food writers who immerses themselves into a subject. To say she is enamored of Middle Eastern food, flavors and culture may be an understatement. An American who visited Israel regularly throughout her life, Adeena decided to make Tel Aviv her home in 2015. She has a great gift for teaching others how to embrace the flavors of Israeli cuisine by using border-crossing kitchen staples like tahini, sumac, silan, harissa and za’ater. Her newest cookbook, Sababa: Fresh Sunny Flavors from My Israeli Kitchen, focus solely on Israeli food. Our contributor Melissa Clark recently spoke to Adeena about putting her personal touch on a traditional cuisine.Broadcast dates for this episode:September 10, 2019

Broadcast dates for this episode:September 4, 2019

Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | PandoraThe summer is flying by. And while we can’t slow down time, we can take full advantage of summer vegetables in their full glory. Hetty McKinnon is a Chinese Australian cook and food writer with a passion for vegetables. She’s written a new book on the subject; it’s called Family: New Vegetarian Comfort Food to Nourish Every Day. Our lovely contributor Melissa Clark recently met up with Hetty to talk about some new ways we can incorporate all of those fresh seasonal vegetables into our weeknight cooking routines.Broadcast dates for this episode:August 13, 2019

Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | PandoraWelcome to Splendid Table Selects, where we often take a deeper look at the ingredients that change the way we cook. One such ingredient is miso, the fermented bean paste that packs a major umami punch. A lot of us think of miso as an ingredient that makes a soup base, but it’s so much more interesting and complex than that. Kristen Shockey teaches the art of fermentation around the world and at her homestead in Oregon. She and her husband, Christopher, have co-authored a number of books on the subject including their latest Miso, Tempeh, Natto and Other Tasty Ferments. (They also run a fermentation blog Ferment Works.) Kirsten talked with our Managing Producer Sally Swift about the huge difference miso can make to a variety of dishes; she also shared these insightful step-by-step instructions for making miso at home.Broadcast dates for this episode:July 30, 2019

We are excited to share this trailer for a new podcast that we're working on with our dear friend, cookbook author and New York Times food writer Melissa Clark. Weeknight Kitchen with Melissa Clark takes on one of the biggest dilemmas of busy people: what are we going to eat? In each episode, you’ll join Melissa in her own home kitchen, working through one of her favorite recipes and offering helpful advice for both beginners and seasoned cooks. It’s a practical guide for weeknight eating, from the makers of The Splendid Table. New episodes post in your podcast feed every Wednesday starting September 4, 2019.Subscribe Free: Apple Podcasts | Stitcher | Spotify | RSS | iHeartRadio | TuneInBroadcast dates for this episode:July 24, 2019

Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | PandoraWe are in the throes of summer fruit season, when the markets and farm stands are teeming with many different kinds of berries and stone fruits. And if you’re like us, you may go a little overboard. So, we brought in an expert to help put all of that beautiful fruit to very good use. Nicole Rucker is a fruit whisperer of sorts. She's a star pastry chef in Los Angeles, the chef-owner of Fiona, and has just written her first cookbook called Dappled: Baking Recipes for Fruit Lovers. Nicole shared some of her favorite tips with our Managing Producer Sally Swift; she also shared the three delicious recipes below.Broadcast dates for this episode:July 16, 2019

Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | PandoraSummertime means it’s farmers' market season, where you might find yourself surrounded by all sorts of gorgeous and inspiring produce. Andy Schloss has a different idea for what to do with overflowing bags of strawberries, bell peppers, fennel, and fresh herbs – head to the liquor cabinet! He is the author of Homemade Liqueurs and Infused Spirits, and he talked to Noelle Carter about transforming vegetables and fruits into delicious liqueurs. You too can make DIY liqueurs; check out Andy's recipes for Sweet-Pepper Surprise, In Praise of Fraise, and Blueberry Cinnamon.Broadcast dates for this episode:July 2, 2019

In this episode, we look at three amazingly versatile ingredients: peppers, onions and butter. Host Francis Lam visits the home kitchen of Latin food scholar and chef Maricel Presilla. Her latest book is Peppers of the Americas: The Remarkable Capsicums that Forever Changed Flavor. She shows Francis how she makes a few essential pepper-rich sauces and dishes. Speaking of peppers, can't find Hatch green chiles for your chili? Have no fear; America’s Test Kitchen found a fantastic pepper workaround for their Colorado Green Chile recipe. Francis talks about the search for world-class butter with writer Alex Halberstadt. And contributor Joe Yonan talks to Kate Winslow, co-author of Onions, Etcetera, about one of the most underappreciated vegetables of all time. Plus, Francis talks with listeners about cooking anchovy filets, and getting the best out of your cast iron skillet. Splendid Table Video: Francis Lam on how to chop onions.Broadcast dates for this episode:August 11, 2017 (originally aired)August 17, 2018 (rebroadcast)June 21, 2019 (rebroadcast)

Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | PandoraAhhh, cake! That sweet four-lettered word that conjures images of comfort and celebration. But for non-bakers, the thought of making a cake usually ends up with a trip to the bakery or supermarket to pick up a store-bought version. That’s where Odette Williams comes in. She has written a book called Simple Cake. The premise is that cake making doesn’t have to be a laborious, complicated and overly fussy thing – in fact, it can be quite simple. Contributor Melissa Clark recently met up with Odette Williams in New York - to talk cake. Odette kindly shared her recipes for Versatile Coconut Cake and Madeleines.Broadcast dates for this episode:June 18, 2019

This week we talk to chef Martin Morales about his book Andina: The Heart of Peruvian Food. While many people know Peruvian cuisine for its seafood and coastal influence, Morales says to get to the soul of the country's food, you need to head for the mountains. We also visit with Keith Dresser from Cook's Illustrated and America’s Test Kitchen to learn how to make Peruvian fish ceviche. Francis Lam goes to El Compadre in Philadelphia, a restaurant famous for its barbacoa and its immigrant rights driven chef Cristina Martinez. And our friend Doc Willoughby tells about cooking with boniatos, one the most popular potatoes in the Caribbean and South America. Plus, Francis talks with listeners about using plantains and jícama in the kitchen, how to make tough goat meat more tender, and he takes a Twitter question about deep-frying at home.Broadcast dates for this episode:June 15, 2018 (originally aired)June 7, 2019 (rebroadcast)

Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | PandoraDo you scroll through your Instagram feed, looking all of these gorgeous, perfect food photos, and instead of feeling inspired, you start to feel bad? Like what you're eating that day doesn't quite stack up? Take comfort! You are not alone. The British food writer, journalist and historian Bee Wilson says one of life’s greatest joys –- food and eating -- have become fraught with anxiety and confusion. She has a new book called, The Way We Eat Now: How the Food Revolution Has Transformed Our Lives, Our Bodies and our World. Contributor Shauna Sever recently talked with her from London.Broadcast dates for this episode:June 4, 2019