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

Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | PandoraOur Splendid Table Selects podcast spotlights conversations that inspire us to cook in creative ways. Mandy Aftel is an artisan perfumer with a deep knowledge of natural essential oils. Her book Fragrant: The Secret Life of Scent, co-authored by chef Daniel Patterson, features scent-crafting skills and perfume ingredients in cooking to highlight the difference just one drop of essential oil can make in a dish. Splendid Table contributor Jennifer 8 Lee met up with Aftel to talk about cooking with five particularly powerful aromas: cinnamon, mint, frankincense, ambergris and jasmine. Check out Mandy’s recipes for Rose and Ginger Soufflé and Fragrant Raspberry Bubbly. See the FDA's list of Generally Recognized as Safe (GRAS) essential oils.Broadcast dates for this episode:February 12, 2019

Bon Appetit’s Editor-in-Chief Adam Rapoport joins us with a rather intense take on sandwich making, our Dinner Party Download pals Brendan Francis Newnam and Rico Gagliano help us throw a dinner party, Anya Von Bremzen talks to Melissa Clark about the home restaurants of Cuba, America’s Test Kitchen teaches us how to make a veggie broth concentrate, and Doc Willoughby on country-style pork ribs. Francis takes calls from listeners to give suggestions for make-ahead Korean party food. He also explains what cream of tartar is and how to use for making homemade baking powder.Broadcast dates for this episode:February 9, 2018 (originally aired)February 1, 2019 (rebroadcast)

How important are sauces in the world of food? In French kitchens, the most respected cook is the saucier – the person who makes the sauces. You can’t have tacos without salsa. And, Beyoncé keeps hot sauce in her bag. So, obviously, sauces are essential. But what is a sauce? And how did we start making them? Maryann Tebben is a food historian, the head of the Center for Food Studies at Bard College at Simon Rock, and wrote an entire book on the subject called Sauces: A Global History. Contributor Noelle Carter talked with Tebben about the origins of sauces, the difficulty of defining them throughout the centuries, and what the saucy future looks like. If they inspire you to make your own sauces at home, check out "Five sauces that bring a world of flavor into your kitchen," plus our Sauce Recipe Collections on our website and on Pinterest. Broadcast dates for this episode:January 29, 2019

This is a show about restaurants, but not necessarily about the chef. It's about the lives of kitchen workers, their triumphs and troubles, and the extended family they often find on the line. We talk to Amy Thielen, author of Give a Girl a Knife, about what life was like for her working in some of the great kitchens in NYC. In 'Chefs With Issues,' Kat Kinsman offers a place for kitchen and service industry workers to gather online to share their stories of dealing with mental health issues. We visit an old-school Indian restaurant in London, The India Club. It is a place frozen in time and facing an uncertain future. And Molly Birnbaum of America’s Test Kitchen teaches us the chef-y but surprisingly simple technique of the salt-cured egg yolk.Broadcast dates for this episode:February 2, 2018 (originally aired)January 18, 2019 (rebroadcast)

Welcome to Splendid Table Selects, our podcast on the stuff that makes us better cooks and eaters. It's January. It’s cold. It’s dark. You may find yourself fighting off a case of the sniffles, along with those eight pounds you gained over the holidays. Do not despair. We’ve got something to make your cold winter world a little more colorful – and it’s soup. But, not just ordinary soup; we’re talking about a soup some people obsess over. One of those people happens to be our own Managing Producer Sally Swift. She talked with the cookbook author and filmmaker Anna Thomas about her recipe for an amazing Basic Green Soup.Broadcast dates for this episode:January 15, 2019

We're going back in time, to the 1970’s and the beginning of the American restaurant revolution. It was a time when young, talented chefs started opening restaurants that didn’t feel bound to tradition. It was when cooking first became cool, and writer Andrew Friedman says the energy at that time was palpable. Friedman runs a website about chefs called Toqueland and wrote the book Chefs, Drugs, and Rock n Roll, which documents this special era in American culinary history. Contributor Russ Parsons talked to Friedman about it.Huge thanks to our presenting sponsor Bob’s Red Mill. If you, like them, believe that breakfast is the most important meal of the day, check our their muesli. They have three gluten-free mueslis that come in single serving cups; you can soak them with yogurt overnight, or just crack them open, pour in milk, and go for it.Broadcast dates for this episode:January 1, 2019

No matter what you celebrate – or where – one thing we all have in common this time of year is that we gather with family and friends to celebrate the season. And food is central to those celebrations. It’s in that spirit that we turned to Jack Bishop, the Chief Creative Officer at America’s Test Kitchen and part of the team behind the new travel and food book Tasting Italy: A Culinary Journey, to get his take on the holiday feast. Jack is an expert in Italian food, so it wasn't a surprise to Managing Producer Sally Swift that he chose to present an authentic six-course Italian holiday menu featuring regionally inspired cuisine.Our presenting sponsor for Splendid Table Selects is Bob’s Red Mill. Remember that Bob’s Red Mill is a great source for all of your holiday baking needs, from whole grains and flours to foolproof gluten-free baking mixes. Visit the Bob's Red Mill website to see all of their products and to check out some of their holiday recipe collection.Broadcast dates for this episode:December 18, 2018

Host Francis Lam talks to chef Samin Nosrat about the four elements you need to understand to make your cooking sing. She is the author of Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking. Emily Kaiser Thelin brings us the story of legendary food writer Paula Wolfert and her struggle with memory. Thelin is the author of the new biography Unforgettable: The Bold Flavors of Paula Wolfert’s Renegade Life. Dan Souza of Cook’s Science brings us an update on the culinary world’s hottest ingredient, cannabis. And Tom Scocca exposes the controversy surrounding caramelized onions.Broadcast dates for this episode:May 5, 2017 (originally aired)April 27, 2018 (rebroadcast)December 7, 2018 (rebroadcast)

In our show’s home state of Minnesota, holiday cookie baking is a knock-down, drag-out competition thanks in part to the food section of the Star Tribune. Fifteen years ago, Rick Nelson, the paper’s restaurant writer, suggested that they have a little holiday cookie contest for readers. 3,500 recipes later, Rick and Lee Dean, the paper’s food editor, picked 150 of the very best for The Great Minnesota Cookie Book. Managing Producer Sally Swift talked to Rick about the best in show. He also shared four recipes from the book: Almond Palmiers, Italian Almond Cookies, Devil's Delight Cookies, and Pistachio Orange Cookies.Our presenting sponsor for Splendid Table Selects is Bob’s Red Mill. Remember that Bob’s Red Mill is a great source for all of your baking needs, from whole grains and flours to foolproof gluten free baking mixes. See their website for more information about all of their products and to check out their baking recipes. Broadcast dates for this episode:December 4, 2018

Francis Lam talks to chef Sean Sherman, author of The Sioux Chef’s Indigenous Kitchen, about the diverse elements of modern Native American cuisine in North America. Contributor Shauna Sever talks to Dorie Greenspan about the ingredient she has built her career around, butter. Tucker Shaw of Cook’s Country from America’s Test Kitchen comes to the defense of pumpkin pie spice, just in the nick of time. And The Mushroom Cookbook co-author Liz O'Keefe encourages contributor David Leite to think beyond the meatiness of mushrooms, and to embrace their more fruity, spicy and herbal attributes. Also see this week's featured recipe and video for 21st Century Mac and Cheese.Broadcast dates for this episode:November 3, 2017 (originally aired)November 23, 2018 (rebroadcast)

Francis Lam hosts the 2018 edition of our popular Thanksgiving call-in show. Francis fields two hours of calls from listeners and is joined by guests Dorie Greenspan, Pati Jinich, Samin Nosrat and Lynne Rossetto Kasper. Looking for something specific from 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 22, 2018

We all know that the starring role of the Thanksgiving feast belongs to the turkey, but the side dishes are just as important. While traditional sides bring a classic feel to the meal, sometimes it’s refreshing to shake up your routine. With that in mind, Managing Producer Sally Swift talked with our dear friend Lynne Rossetto Kasper. Lynne always has a long list of wonderful ideas for adding new flavors to your holiday table. Enjoy their interview... better have your notepad ready! Then check out Lynne’s do-ahead flavor combinations and our complete our collection of Thanksgiving sides recipes. Don't forget to join us live from 12-2 p.m. Eastern on Thanksgiving for Turkey Confidential! See our event page for more information about the show and our guests.Huge thanks to our presenting sponsor Bob’s Red Mill. With baking season upon us, remember that Bob’s Red Mill is a great source for all of your baking needs. Visit the Bob's Red Mill website for more information about all of their products and to check out their baking recipes.Broadcast dates for this episode:November 20, 2018

This week, The Splendid Table presents unique perspectives on Thanksgiving. We begin with Indian-inspired dishes for your holiday feast. Francis Lam talks with Chef Vikram Sunderam and David Hagedorn, co-authors of the best-selling Rasika: Flavors of India. Contributor Melissa Clark visits with Emma Christensen, author of Modern Cider. Christensen explains the simple steps for making your own hard cider at home. Looking to save time -- and stress -- this Thanksgiving? Managing Producer Sally Swift discusses a wonderful list of tips, tricks, and Thanksgiving hacks with Julia Collin Davison and Bridget Lancaster, hosts of America’s Test Kitchen. We learn about what the Thanksgiving holiday means for immigrants and cross-cultural families from Amy S. Choi and Rebecca Lehrer; they are the cohosts of The Mash-Up Americans. After all the Thanksgiving leftovers have disappeared, you may still have hungry family members at your house. Doc Willoughby shares with us his family recipe for crowd-pleasing Lazy Sunday Pot Roast. Plus, Francis talks with listeners about menu planning for a small Italian-influenced Thanksgiving dinner and a large Friendsgiving get-together.Broadcast dates for this episode:November 17, 2017 (originally aired)November 9, 2018 (rebroadcast)

Since the holidays are synonymous with entertaining, you may already be thinking about the wine you’ll undoubtedly need to purchase between now and the end of the year. With that in mind, we’ve called in an expert to help you choose unique wines that will impress your guests and hosts without busting your budget. Madeline Puckette is a sommelier, the author of the expansive wine guide Wine Folly: The Master Guide, and creator of the Wine Folly website. She talked with our Managing Producer Sally Swift, and shared her this list of suggestions for unexpected - and affordable - wines from unexpected placesThanks as always to our presenting sponsor Bob’s Red Mill, who are committed to ensuring the highest quality by maintaining a close relationship with their products every step of the way. For more information about all of Bob’s Red Mill products visit their website.Broadcast dates for this episode:November 6, 2018

Francis Lam is in the kitchen with cookbook author and Top Chef judge Gail Simmons to learn about her Key 3, the three go-to dishes she just can't do without - including the perfect fried egg sandwich. Chef, writer and photographer Michael Harlan Turkell traveled the world in search for unique vinegars for his new book, Acid Trip. He talks with Shauna Sever about his experiences, and discusses the equipment needed to make vinegar at home. Sous vide is an easy cooking technique that involves cooking sealed food in a precisely heated water bath. Molly Birnbaum, executive director of science at America’s Test Kitchen, explains the process and tells us about the winner of a recent sous vide equipment test. And The New York Times Magazine writer Tejal Rao opens her heart to love over a well-shucked oyster. Francis takes listener phone calls to talk about braising projects - large and small - cooking zucchini noodles, and he gets a fan's recipe for a ultra-savory umami powder.Broadcast dates for this episode:October 20, 2017 (originally aired)October 26, 2018 (rebroadcast)

Welcome to Splendid Table Selects, our podcast featuring interviews we find particularly interesting or helpful. This episode, we're talking about hard cider. The alcoholic beverage made from fermented apple juice was popular with early Americans because it was easy to make and was safer to drink than water. Over the years, hard cider became less popular as people began to favor beer, wine, and spirits. Today, cider is making a comeback with small batch cider makers popping up all over. Amy Traverso knows a lot about apples and hard cider; she is food editor at Yankee Magazine, co-host of WGBH's Weekends with Yankee, and author of The Apple Lover's Cookbook. She talked with contributor Rebecca Sheir about the current hard cider revival.Thanks to our presenting sponsor Bob’s Red Mill. As we get into the thick of apple season - with all of the delicious pies, crisps, cakes, and buckles - Bob’s Red Mill is a great source or all of your baking needs. Visit their website for more information about all of their products and to check out their recipes.Broadcast dates for this episode:October 23, 2018

Pastry chef Stella Parks, best-selling author of BraveTart: Iconic American Desserts, talks with Francis Lam about the origins of our favorite classic desserts. She shares the history of and her decadent recipe for red velvet cake. (Spoiler alert: there's red wine in it!) SAVEUR writer Leslie Pariseau takes us to India for a grand religious pilgrimage centered around a sweetened rice dish as devotional offering. Biographer Adam Federman shares his thoughts on the life of Patience Gray, one of the most important food writers you have probably never heard of; his book is Fasting and Feasting. America’s Test Kitchen shows us how to perfect a wicked good Boston cream pie at home. And expert halva maker Lisa Mendelson explores modern twists on the traditional treat.Broadcast dates for this episode:October 6, 2017 (originally aired)October 12, 2018 (rebroadcast)

Here's the situation. You’ve got friends coming over for beers after work. You get home, and there it is. Your beer. On the floor of the garage, not in your fridge. And you can’t find your bottle opener. Have no fear; the King of Beer Hacks is here! Ben Robinson is the author of Beer Hacks: 101 Tips, Tricks, and Projects. He shared a handful of his favorite hacks with Managing Producer Sally Swift including three ways of cooling your beer down quickly -- one of which is quite mind-blowing -- creative workarounds for when you can't find a legit bottle opener, and his advice for the best glassware for beers with specific serving temperatures. Robinson also shared his recipes for the beer cocktails Black Velvet and Amaro and Beer Cocktail. And if you're looking for something fun to pair with your beer or beer cocktail, try Andrea Slonecker’s Pennsylvania Dutch Hard Pretzel recipe.Our presenting sponsor is Bob's Red Mill, an employee-owned company that offers organic and stone-ground products. As we jump back into baking season, remember that Bob’s Red Mill is a great source for all of your baking needs, from whole grains and flours to foolproof gluten-free baking mixes. For more information about all of their products, visit the Bob’s Red Mill website.Broadcast dates for this episode:October 9, 2018

In this episode of The Splendid Table, we are looking at food from faraway places with host Francis Lam. Top Chef contender chef Sheldon Simeon talks cooking the home food of Hawaii. Francis recalls a trip to the remote Faroe Islands and the efforts of chef Leif Sørensen to bring fine dining to an area known traditionally for a subsistence diet. Contributor Melissa Clark explores the rise of British food with Aleksandra Crapanzano author of The London Cookbook. And we find unexpected hospitality in a refugee camp in Calais, France with journalist Shane Mitchell, author of Far Afield: Rare Food Encounters from Around the World. Plus, America's Test Kitchen is serving up the perfect poached egg.Broadcast dates for this episode:April 7, 2017 (originally aired)March 23, 2018 (rebroadcast)September 28, 2018 (rebroadcast)

Splendid Table Selects is our sister podcast that features interviews that focus on intriguing topics. This episode, we look at the science behind wine headaches. If you're a person that doesn't get wine headaches, count yourself lucky. For those that do suffer them, some of us at The Splendid Table feel your pain - literally. Dr. Nadia Berenstein is a researcher who writes about science, technology and culture in the context of food for many publications and on her blog Flavor Added. She talked to our friend Russ Parsons about what causes a wine headache, why it only affects some people, and what some people in the wine industry are doing to decrease the effects.Our presenting sponsor is Bob’s Red Mill. They’re an employee-owned company that, for decades, has offered organic, gluten-free, stone-ground products. Check out the Bob's Red Mill recipe page for main dishes, desserts, and snacks.Broadcast dates for this episode:September 25, 2018

This week, we devote our entire show the wonderfully multifaceted food of the Philippines. Amy Besa, author of the award-winning Memories of Philippine Kitchens tells us about the unusual mix of Spanish, Chinese, Mexican, and American influences on Filipino food. Francis Lam goes into the home kitchen of chef King Phojanakong and his mother Emma for a lesson in the delicious seafood sinigang stew. We get an expert list of where to eat great Filipino food across the United States from Joanne Boston of the Filipino Food Movement. We talk to chef Chad Valencia of LASA in Los Angeles about the key ingredients for the Filipino pantry. America's Test Kitchen gives us the recipe and advice for making Filipino-style chicken adobo. And author Jessica Hagedorn reads an excerpt about enjoying the food you love most -- while there's still time -- from her book Dogeaters.Broadcast dates for this episode:September 22, 2017 (originally aired)January 19, 2018 (rebroadcast)September 14, 2018 (rebroadcast)

As the end of summer draws near, we're making our final efforts to savor the flavors of the season from our gardens and farmers market. For some help we turned to Marisa McClellan, the food preservationist extraordinaire who runs the blog Food in Jars and has written three books on preserving. She talked with our contributor Shauna Sever about some simple ways to take last days of summer produce and keep them forever. Marisa also shared her informative starters guide, Quick Introduction to Canning, as well as her recipes for Spicy Pickled Green Beans and Small Batch Spiced Blueberry Jam. Books by Marisa McClellan: Naturally Sweet Food in Jars, Preserving by the Pint, Food in Jars: Preserving in Small Batches Year-Round.Thanks to our presenting sponsor Bob’s Red Mill. With baking season around the corner, they have all of the essential ingredients any home baker needs. Visit the Bob's Red Mill website for more information.Broadcast dates for this episode:September 11, 2018

Francis Lam talks to Caleb Harper, Director of the Open Agriculture Initiative at MIT Media Lab who believes that to feed the world, we need to fully embrace indoor urban farming. Rachel Khong takes us around the world to explore how different cultures prepare and eat eggs. America’s Test Kitchen puts grill tongs to the test. Patrick Comiskey explains the wonderful wines and storied past of the American Rhône. And we head to Miami for the latest in restaurant openings, and guess what? They’re happening in gas stations! Plus, Francis answers listener questions about foods that are fun for group preparation activities, and cooking Indian food with non-wheat flours.Broadcast dates for this episode:September 8, 2017 (originally aired)June 8, 2018 (rebroadcast)August 31, 2018 (rebroadcast)

Welcome to Splendid Table Selects, our mini-podcast where we serve up one interview that’s taught us something new, inspired us, or just made us better cooks. As we near the end of summertime, we have two things on our mind: watermelon and tomatoes. Thankfully, Vivian Howard is right there with us. Vivian is a terrific chef, author of a best-selling cookbook Deep Run Roots, and the star of the PBS show A Chef’s Life. But most importantly, she’s a Southern cook with a lot of ideas for cooking with these summer beauties. She talked with contributor Shauna Sever, and shared her recipes for BLT Dip, Watermelon Salsa and Endive, Stewed Tomatoes and Pork Shoulder Steaks in Red Curry-Braised Watermelon.Thanks to our presenting sponsor Bob's Red Mill. Visit their website for more information about all Bob's Red Mill products.Broadcast dates for this episode:August 28, 2018

Welcome to Splendid Table Selects, our bite-sized podcast and a place where we share conversations that taught us something new, really inspired us, or just made us better cooks. Ilene Rosen has been making salads professionally for decades and recently published her first cookbook on the subject, Saladish. Rosen's theory in the book is that by bringing together a wide range of ingredients that emphasize contrasting textures and flavors you can build a better salad. Contributor Russ Parsons talked with her and got the wondeful recipes for Cucumbers with Black Sesame Seeds and Sweet Lime Vinegar, Couscous with an Allium Mix and Quick Pickled Red Onions. Enjoy many of our other favorite salad recipes from our Splendid Table Pinterest page.Thanks to our presenting sponsor Bob's Red Mill. Our friends at Bob’s Red Mill are all about combining seasonal vegetables with healthy whole grains like amaranth, buckwheat, bulgur, kamut and spelt. Check out their guide for building a better grain bowl – it includes several recipes and there’s even a guide that helps you chose the best grain for your recipe.Broadcast dates for this episode:August 14, 2018

Chef Jenn Louis joins Francis Lam with her latest work, The Book of Greens, to talk about the wide range of flavor and uses for greens in the kitchen. Sally Swift talks with Omar Allibhoy about making Spanish sauces to spice up your meals. Sally also asked Allibhoy about the secret to amazing Spanish paella. He was happy to share some advice, as well as a recipe and instructional video. Francis gets a lesson in harvesting and eating daylilies from writer and forager Hank Shaw, the mind behind the blog Hunter, Angler, Gardener, Cook. America's Test Kitchen teaches us about sonker, a silly-named, but seriously delicious treat made with stewed fruit and/or berries. Francis also talks with listeners about grilling fruit and making French onion soup in a slow cooker.Broadcast dates for this episode:August 25, 2017 (originally aired)August 3, 2018 (rebroadcast)

Welcome to Splendid Table Selects, our mini podcast where we share the interviews that inspired us, or just made us more curious eaters. In this Selects, we look at the global phenomenon of Thai rolled ice cream, also known as stir-fried ice cream. This style of ice cream is not simply pulled from frozen buckets by the scoop, instead its liquid base is poured onto a frozen pan and then chopped, mixed, spread and rolled right in front of you. Our contributor Melissa Clark talked with Pheng Vang, who owns two Thai rolled ice cream parlors called Sota Hot & Cold, to learn more about it. We also stopped by Sota Hot & Cold to capture the fast-paced action of making Thai rolled ice cream in a fun video. Watch the video on our story page.Thanks to our presenting sponsor Bob's Red Mill.Broadcast dates for this episode:July 24, 2018

Host Francis Lam looks at one of the relatively unexplored cuisines -- Ghanaian -- with Zoe Adjonyoh, author of Zoe’s Ghana Kitchen. Doc Willoughby from America’s Test Kitchen shares some new thoughts on charcoal grilling. Contributor Joe Yonan has a guide to homemade ice cream with pastry chef Dana Cree; her new book is Hello, My Name is Ice Cream. Field reporter Daniella Cheslow takes us to a unique small game dinner party, where the dishes includes food and drink made with animals that were caught by trappers in the forests of upstate New York.Broadcast dates for this episode:July 21, 2017 (originally aired)July 20, 2018 (rebroadcast)

In the United States, many people choose ‘happy hour’ as a way to unwind after a hectic day at work. A routine that involves heading to a lively bar with pals, and ordering cheap drinks and food within a small window of time. However, in Italy this end of day ritual is called aperitivo, and no offense to all of the happy hour frolickers, but it tends to be a bit more civilized. Our contributor Shauna Sever spoke with Marisa Huff, the author of Aperitivo: The Cocktail Culture of Italy, to understand the spirit of aperitivo.Our presenting sponsor is Bob's Red Mill, provider of Organic Farro. It's got a great, chewy texture and nutty flavor, and it's perfect in salads, as the base for a dish, or in stews. Find more recipes at the Bob's Red Mill website.Broadcast dates for this episode:July 10, 2018

Host Francis Lam meets up with restaurateur and activist Andy Shallal to talk about how he makes choices, from the decor to the menu, to make a restaurant that appeals to both black and white diners. We meet Jorge Muñoz Zapata, aka The Angel of Queens; since 2004, he has been feeding people on the same corner in Queens every night, funded only by food donations and money from his own pocket. Step inside the glorious Peacock Room with Lee Glazer of the Smithsonian Institution to learn the story behind one of the world's most elegant and adorned dining rooms. And Lisa McManus of America’s Test Kitchen takes on picnic food with a review of the best in pie and cake carriers. Francis talks with listeners about how to cook with the outer leaves and stalks of vegetables like cauliflower and cabbage - and how to use the scraps of lemon - instead of composting them.Broadcast dates for this episode:July 7, 2017 (originally aired)March 30, 2018 (rebroadcast)July 6, 2018 (rebroadcast)

Welcome to Splendid Table Selects, our mini podcast where we share the interviews that inspired us or just made us better cooks. In this Selects, we visit with Steven Raichlen, the master of the grill and smoker, and author of many cookbooks including The Barbecue! Bible and Project Smoke. Most of us think of smokers as being almost exclusively used for cuts of meat like brisket, ribs, and pork shoulder. But, as Raichlen tells contributor Joe Yonan, there is an entire world of meatless uses for them: potatoes, eggs, cheese, even water and ice cream! Enjoy their conversation and try Raichlen's recipe for Double-Smoked Potatoes.Our presenting sponsor is Bob’s Red Mill. So many of our favorite vegetarian recipes (including Joe Yonan's Peasant’s Bowl) call for beans. Bob's Red Mill has one of the finest selections of beans available. From black turtle to heritage orca and cranberry beans, there’s an abundance of choices.Broadcast dates for this episode:June 26, 2018

We have unexpected stories from the South when host Francis Lam talks to historian John T. Edge about the "back to the land" movement and migration of San Francisco hippies to the rural South, where they became farmers in the 1960-1970s. Edge is the author of The Potlikker Papers: A Food History of the Modern South. Hanna Raskin, food editor and critic for The Post and Courier, collaborates with the Southern Foodways Alliance podcast Gravy to present a story about Indian immigrants who have found new lives, homes and kitchens in the increasing number of hotels and motels that they own across the southern U.S., and we get high on the hog with Tucker Shaw from Cook's Country when he tells about the tradition of South Carolina Smoked Fresh Ham.Broadcast dates for this episode:June 16, 2017 (originally aired)June 22, 2018 (rebroadcast)

As the world continues to cope with the emotional shock felt since learning last week of the death of Anthony Bourdain, we at The Splendid Table wanted to offer a tribute to Tony. We produced this special episode in which we hear from both host Francis Lam and retired host Lynne Rossetto Kasper, who'd interviewed Tony many times over the years. The show also features a special interview from our archives, from 2004, when Lynne interviewed Tony Bourdain alongside his friend and colleague Chef Thomas Keller. The show can be heard using the audio player above. See this page for full transcript. Below you'll also find a collection of our interviews with Tony.Broadcast dates for this episode:June 14, 2018

Welcome to Splendid Table Selects, our mini-podcast where we share the interviews that inspired us or just made us better cooks. A lot of people consider Philadelphia home of the cheesesteak. That is obviously not wrong, but there's an impressive vegan scene happening in the city as well in large part because of Kate Jacoby and Rich Landau. They're the owners of three restaurants in the city: Wiz Kid, V Street and Vedge – as well as Fancy Radish in Washington, DC. Host Francis Lam met up with the husband/wife chef team in the kitchen of Vedge where they talked about the ever-expanding world of vegan food.Thanks to our presenting sponsor Bob's Red Mill featuring nutritional yeast, a vegetarian dietary supplement with a pleasantly cheesy flavor. People typically use it in sauces and scramlbes, or just sprinkled over vegetable or popcorn.[Ed. note: Francis Lam also asked Jacoby and Landau about their three essential vegan dishes for the home cook. Hear them discuss recipes for Summer Corn Custard, Shiitake Dashi, and Chickpea "Tuna" Salad in our Key 3 segment.]Broadcast dates for this episode:June 12, 2018

Welcome to Splendid Table Selects, our mini-podcast where we feature great discussions about the joy of making and sharing good food. This episode of Selects features an appetizing conversation with The New York Times food writer and cookbook author Melissa Clark about cooking from the bounty of vegetables and herbs available in the springtime. She talks with Managing Producer Sally Swift about the recipes for three wonderful dishes: Green-Poached Eggs with Spinach and Chives, Crushed New Potatoes and Pea Salad with Mustard Seed Dressing, and Shaved Zucchini and Avocado Salad with Green Goddess Dressing.Thanks to our presenting sponsor Bob's Red Mill featuring both Red and Golden Bulgur. Use their quick-cooking whole grain in Melissa Clark's bonus recipe for Bulgur "Pilaf" with Swiss Chard and Dried Apricots.Broadcast dates for this episode:May 29, 2018

Host Francis Lam pulls apart some common food myths with Doc Willoughby from America’s Test Kitchen. We learn about the Scandinavian idea of hygge and how this concept of coziness influences the region's food with Copenhagen chef and writer Trine Hahnemann. Contributor Melissa Clark talks to Desmond Tan and Kate Leahy about Burmese cuisine and the tea-eating culture of Myanmar. And Ole G. Mouritsen joins us to talk about an often overlooked element of cooking - mouthfeel. Francis also answers listener questions about roasting frozen vegetables and scaling down a recipe for super-sized gooey cinnamon rolls.Broadcast dates for this episode:June 2, 2017 (originally aired)May 25, 2018 (rebroadcast)

Welcome to Splendid Table Selects, our mini-podcast where we feature great discussions about the joy of making and sharing good food. This episode of Selects features a lovely conversation between the legendary Patti LaBelle and our contributor Shauna Sever. We all know Miss LaBelle is an iconic singer, but what you might not know is that she is nearly as passionate about cooking as she is about music. She found the kitchen to be a magical place ever since she was a small child, learning to cook and bake alongside her parents. As a well-traveled superstar, she now shares her culinary experience and knowledge with the world by way of a series of cookbooks and recipes including her world-famous sweet potato pie.Thanks to our presenting sponsor Bob’s Red Mill featuring Organic All-Purpose Flour, premium baking flour freshly milled from organic hard red wheat. You can use it in all kinds of baking goods: yeast breads, quick breads, biscuits, muffins, cookies, cakes and pie crust. Broadcast dates for this episode:May 15, 2018

Host Francis Lam talks to food historian Jessica Harris about her life among African-American icons in 1970s New York City, part of her new memoir My Soul Looks Back. We head into the kitchen of Talde with chef Dale Talde for another in our ongoing segment The Key 3. America’s Test Kitchen’s Jack Bishop brings us the interesting results of a bagged popcorn taste test. And we look at "trash cooking" with Scraps, Wilt + Weeds cookbook authors Mads Refslund and Tama Matsuoka Wong. Plus, Francis answers listener questions about using garden-fresh vegetables to complement homemade pasta, and what it means when a sauce recipe calls for cooking "until the sauce breaks" and whether that's a good or bad thing. Broadcast dates for this episode:May 19, 2017 (originally aired)May 11, 2018 (rebroadcast)

Welcome to Splendid Table Selects, our mini podcast where we share the interviews that inspired us, taught us something new, or just helped make us better cooks. A few shows back we visited the taco historian Gustavo Arellano, author of Taco USA: How Mexican Food Conquered America. And if you didn’t catch it, he came on basically to defend the honor of the flour tortilla. He also clarified that yes, flour tortillas are Mexican in origin. That conversation made us so hungry for authentic flour tortillas that we invited Gustavo back for a follow-up conversation. Think of it as a flour tortilla road trip. Visit our new Selects interview page to see a list of Gustavo’s flour tortilla picks and check our past conversations we’ve had with him. Now that you've got all things tortilla on your mind, check out our Corn Tortilla Recipe & Tutorial from Alex Stupak and Jordana Rothman.Thanks to our presenting sponsor Bob’s Red Mill featuring Organic Masa Harina Corn Flour.Broadcast dates for this episode:May 1, 2018

Welcome to Splendid Table Selects, where we pull together some of our favorite conversations that shine a light on the many cuisines found in the United States and around the world. In this Splendid Table Selects, we learn about a very special food city. In 2015, Tucson, Arizona, became the first U.S. city to be named a City of Gastronomy in the Creative Cities Network by the United Nations Educational, Scientific and Cultural Organization (UNESCO). Contributor Von Diaz wanted to find out what makes Tucson such a unique food city, and what influences shaped the community there. She talked with Gary Nabhan, an educator, agricultural ecologist, and ethnobotanist who lives south of Tucson, near the U.S./Mexico border.Thanks to our presenting sponsor Bob’s Red Mill for their support of this Splendid Table Selects podcast series.Broadcast dates for this episode:April 17, 2018

In this episode of The Splendid Table, host Francis Lam takes a look at what it means to feed your family. Molly Wizenberg and Matthew Amster-Burton, from the podcast Spilled Milk, muse about why we take what our kids will eat so very personally. We talk to Pableaux Johnson, a man who has been cooking red beans and rice in his house for guests every Monday night for more than 15 years. Self-confessed cork dork Bianca Bosker delivers a commentary on the family she found within the deeply-obsessed world of sommeliers. And David Leite joins us to discuss his struggles and triumphs with food and family from his new book, Notes on a Banana: A Memoir of Food, Love and Manic Depression. Francis also answers listener questions about using raw and cooked asparagus in the kitchen, and he gives suggestions on how to use saffron.Broadcast dates for this episode:April 21, 2017 (originally aired)April 13, 2018 (rebroadcast)

Welcome to Splendid Table Selects, where we pull together some of our favorite converations that prove to be especially useful in the kitchen. In this Splendid Table Selects, we're featuring a new interview with Dan Souza, Editor-in-Chief of Cook's Illustrated for America's Test Kitchen. He and our Managing Producer Sally Swift talk about the importance of three sauces that are essential to Asian cuisine: oyster sauce, fish sauce, and hoisin sauce. They discuss how the sauces are made, used in cooking, and the winner of each sauce category in a recent taste test. Dan also shared a recipe with us for a Vegan "Fish Sauce." You can use your favorite oyster, fish or hoisin sauce on one (or more) of the many recipes we've linked below.Thanks to our presenting sponsor Bob’s Red Mill for their support of this Splendid Table Selects podcast series.Broadcast dates for this episode:April 3, 2018

Welcome to Splendid Table Selects, our spin-off podcast that highlights interviews and stories that we find particularly important to our larger discussions about food. This episode, we're focusing on fat. Fat is one of those ingredients that tends to get a pretty bad rap, but it really shouldn't. Fat is essentially responsible for the flavor, appearance and texture of many of the dishes we love to cook and eat. Celebrity chef Andrew Zimmern defends fat. He says it’s not an evil word; it’s a vastly overlooked and underappreciated ingredient. He joined his friend, food writer Michael Ruhlman, for a conversation about their mutual love of fat.Thanks to our presenting sponsor Bob’s Red Mill for their support of this Splendid Table Selects podcast series.Broadcast dates for this episode:March 20, 2018

Chef Amanda Cohen is an outspoken critic of food media and sexism in the food industry. She and Francis Lam discuss the changes that need to be made in the restaurant industry to order to get more women excited about and active long-term in professional kitchens. Food writer and journalist Hanna Raskin introduces the groundbreaking women who made American food writing before anyone called it "food writing," by way of the women's pages in popular newspapers. Correspondent Abigail Leonard takes us inside a Buddhist monastery in Japan to learn how Japanese monks are teaching a new generation of chefs to use seasonal ingredients – and zen principles – to elevate their cooking. 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. Plus, chef Daniel Patterson talks about his relationship with vegetables -- and meat -- in his vegetable-centric restaurant Coi.Broadcast dates for this episode:March 9, 2018

Welcome to Splendid Table Selects, where we pull together some of our favorite interviews -- from the past and present -- to showcase conversations that surprised us, illuminated something new in our world, or have proven to be especially useful in the kitchen. In this Selects, contributor Noelle Carter talks with Col. Chris Hadfield, an astronaut who was the first Canadian commander of the International Space Station and is the author of An Astronaut's Guide to Life on Earth. Hadfield has enjoyed sharing via YouTube, social media and speaking engagements all aspects of life in space, chief among them eating and handling food in zero gravity. Listen to their conversation and see videos of Hadfield cooking in space at his website. Check out dozens of shrimp recipes you can make here on Earth at The Splendid Table's Pinterest page.Thanks to our presenting sponsor Bob’s Red Mill for their support of this Splendid Table Selects podcast series.Broadcast dates for this episode:March 6, 2018

Welcome to Splendid Table Selects. This is where we pull together some of our favorite interviews -- from the past and present -- to showcase conversations that surprised us, illuminated something new in our world, or have proven to be especially useful in the kitchen. The first time that travel writer Tim Neville smelled cheese fondue, he did not even want to try it; he says the aroma was dreadful. But his first taste convinced him otherwise, and converted him into a lifelong fondue fanatic. The Splendid Table contributor David Leite talks with Neville about his early days of fondue discovery, learning from fondue masters in Switzerland, and the formula he believes will yield amazing fondue for anyone that follows the proper steps. Listen to their interview, watch our video, and read more fondue wisdom from Tim Neville by way of The Fondue Manifesto. Then you'll be ready to try Neville's suggested recipe for 007 Fondue.Thanks to our presenting sponsor Bob’s Red Mill for their support of this Splendid Table Selects podcast series. Broadcast dates for this episode:February 20, 2018

Francis Lam celebrates his first full episode as the new host of The Splendid Table with the return of The Key 3 and great guest interviews. Francis visits with historian Adrian Miller, who shares stories of the influence and support that African-Americans have provided throughout American history by way of the White House kitchen. His new book is The President's Kitchen Cabinet. Pho may seem like an ancient or long-standing traditional dish from Vietnam, but that's not the case at all. Pho is actually a fairly recent dish, inspired by the cross-section of both Vietnamese and French cultures. Andrea Nguyen, author of The Pho Cookbook, brings her experience and insight on the dish to the show. For The Key 3, Francis visits chef Amanda Cohen at her NYC restaurant Dirt Candy to learn about her must-make dishes: leftovers sandwich, risotto, and her own Chickpea Tomato and Rosemary Soup. Plus, America's Test Kitchen discovers a treasure trove of premium extra virgin olive oil, and are all too happy to share their findings.Broadcast dates for this episode:March 10, 2017 (originally aired)February 16, 2018 (rebroadcast)

Welcome to Splendid Table Selects. This is where we pull together some of our favorite interviews -- from the past and present -- to showcase conversations that surprised us, illuminated something new in our world, or have proven to be especially useful in the kitchen. In this Selects, we talk with Michael Cimarusti, a chef considered to be the king of Southern California seafood for the last 20-plus years. He is a chef and seafood market proprietor who thinks deeply about fish; he is also willing to share some unusual observations for the home cook. Our contributor Russ Parsons and Chef Cimarusti got together in Los Angeles to talk about techniques for cooking different fish, supporting dock-to-dish sustainability, and the key elements to a perfect clam chowder.Thanks to our presenting sponsor Bob’s Red Mill for their support of this Splendid Table Selects podcast series.Broadcast dates for this episode:February 6, 2018

For almost 30 years, Jimi Yui has designed kitchens for chefs like Eric Ripert and Masaharu Morimoto. He tells Francis Lam about one of the most important tools to successful designing -- knowing how to listen. 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. Contributor Russ Parsons learns more about the famous power couple. Chef Marcus Samuelsson wants you to expand your pantry and palate beyond European-American food, and embrace a larger world of flavors. He has a few suggestions for the home chef. America's Test Kitchen puts stovetop tea kettles to the test. Lisa McManus joins us to talk about what to look for in a good kettle, and the winner of their equipment review. Olia Hercules shares her passion for cooking with the flavors of the Ukraine. Megan Krigbaum, senior wine editor at Food & Wine, talks about training your palate to taste for tannin, sweetness and oak in wine. And The Washington Post's Bonnie Benwick tracks down an authentic recipe for toum, the otherworldly garlic paste from Lebanon.Broadcast dates for this episode:January 26, 2018

Host Francis Lam talks with Azalina Eusope, a fifth-generation street vendor from Malaysia setting the San Francisco food scene on fire. Vegetarian food writer and filmmaker Anna Thomas explains why colorful, nutrient-rich green soups are the perfect antidote for the wintertime blues. Bridget Lancaster, host of America’s Test Kitchen, has been investigating sourdough starters in her kitchen and provides us with a primer. Contributor and New York Times columnist Melissa Clark talks to Elaine Khosrova about her fascinating book, Butter, A Rich History. Ann Taylor Pittman, food editor at Cooking Light magazine, makes the journey her mother's homeland of Korea. And we ask beer expert Greg Engert to break down the main flavor profiles of craft beer.Broadcast dates for this episode:January 5, 2018