25 episodi

The Splendid Table has always connected people through the common language of food and eating. Now with award-winning food journalist Francis Lam at the helm, we’re bringing forward even more fresh voices and surprising conversations at the intersection of food, people and culture – covering everything from the global appeal of sesame to the impact of Instagram on everyday eating. It’s a food show where everyone is welcome. Produced by American Public Media.

The Splendid Table American Public Media

    • Arte
    • 5.0 • 1 valutazione

The Splendid Table has always connected people through the common language of food and eating. Now with award-winning food journalist Francis Lam at the helm, we’re bringing forward even more fresh voices and surprising conversations at the intersection of food, people and culture – covering everything from the global appeal of sesame to the impact of Instagram on everyday eating. It’s a food show where everyone is welcome. Produced by American Public Media.

    678: Say Cheese!

    678: Say Cheese!

    We step behind the scenes at The Cheesemonger Invitational, then go deep into the world of cheese with experts Greselda Powell and Tia Keenan.

    • 50 min
    734: Mother’s Day with Melissa Clark, Chef Kwame Onwuachi, & Caroline Shin

    734: Mother’s Day with Melissa Clark, Chef Kwame Onwuachi, & Caroline Shin

    Chef Kwame Onwuachi & his mom on their culinary origins, Melissa Clark & her unusual Mother’s Day tradition plus her thoughts on what to cook this spring & the Korean tradition of birthday soup.

    • 50 min
    664: Project Cooking

    664: Project Cooking

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

    In this episode, we take on serious culinary projects. Beard Award-winning Charleston pitmaster Rodney Scott shares with us the ethos of whole hog barbecue. We learn to make paella on the grill with America’s Test Kitchen. The builder of a community oven in Johnson, Vermont tells us about how oven is becoming a centerpiece for the town. And Francis joins Chef Justin Smillie for a lesson in making one of his most unforgettable dishes, tomato panade, a fresh tomato bread pudding brimming with garlic, fresh herbs and olive oil. Francis talks with listeners about using the fat and rich gelatin left over from shredded pork, and cooking with artichoke leaf pasta.

    Broadcast dates for this episode:


    August 10, 2018 (originally aired)

    July 19, 2019 (rebroadcast)

    April 30, 2021 (rebroadcast)

    • 49 min
    733: Food Beyond Borders With Yasmin Khan and Reem Kassis

    733: Food Beyond Borders With Yasmin Khan and Reem Kassis

    We delve into Eastern Mediterranean border cuisine with Yasmin Khan and talk to Reem Kassis about her work with modern Arab food.

    • 49 min
    663: The Importance of Eating Urchins

    663: The Importance of Eating Urchins

    The aquacultural benefits of eating purple sea urchins. Making rice salad and savory breakfast. America’s Test Kitchen on perfect home-cooked falafel.

    Broadcast dates for this episode:


    July 27, 2018 (originally aired)

    August 2, 2019 (rebroadcast)

    April 16, 2021 (rebroadcast)

    • 49 min
    732: Real world seafood cooking with Genevieve Ko and Jennifer Bushman

    732: Real world seafood cooking with Genevieve Ko and Jennifer Bushman

    This week, we navigate seafood counters and frozen fish aisles with the help of Senior Editor for NYT Cooking, Genevieve Ko and seafood advocate Jennifer Bushman

    • 49 min

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