25 episodes

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

    • Food
    • 5.0 • 1 Rating

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.

    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
    655: The Seeds of Flavor

    655: The Seeds of Flavor

    • 50 min
    647: Mexican Food in America

    647: Mexican Food in America

    Jorge Gaviria on tortillas, Steve Alvarez on Mexington, ATK on chilaquiles, Wesley Avila on tacos, Fany Gerson on flan, the importance of Mitla Cafe

    Broadcast dates for this episode:


    January 12, 2018 (originally aired)

    January 4, 2019 (rebroadcast)

    March 26, 2021 (rebroadcast)

    • 50 min
    731: The Shape of Pasta

    731: The Shape of Pasta

    We are all in on pasta this week!  Francis joins Evan Kleiman, host of Good Food on KCRW, and Dan Pashman of The Sporkful to debate the merits of different pasta shapes in front of a live audience. Then, we talk to Dan about his years-long quest to create his very own pasta shape, cascatelli. And then a true pasta obsessive, Chef Douglass Williams of MIDA in Boston, is in-house to help Francis take your pasta questions.

    • 50 min
    703: Spring Cookbook Picks

    703: Spring Cookbook Picks

    From baking and Cajun cuisine to vegetarian and historically inspired Mughal dishes, we talk with the authors of four wonderful new cookbooks.

    Broadcast dates for this episode:


    March 13, 2020 (originally aired)

    March 12, 2021 (rebroadcast)

    • 49 min

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