The Splendid Table

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 |  Pandora This 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 K...

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 coo...

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...

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 W...

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 E...

Listen on:  Apple Podcasts | Stitcher |  Google Podcasts  | Spotify |  Pandora Why 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...

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 dini...