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

American Public Media
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The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

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. Part of the Vox Media Podcast Network

  1. 1D AGO

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

    When it comes to seafood, frozen is the new fresh. We talk to seafood industry expert, Jennifer Bushman about how technology has improved the quality of frozen fish and how to make the most of canned seafood from your local grocery store. Her latest project is Sea Pantry, how to keep your pantry stocked up with ingredients from the sea. Then, Senior Editor of New York Times Cooking, Genevieve Ko brings us her best at-home seafood cooking tips and recipes. Broadcast dates for this episode: April 9, 2021 (originally aired)April 8, 2022 (rebroadcast)May 31, 2024 (rebroadcast)May 23, 2025 (rebroadcast) Generous listeners like you make The Splendid Table possible. Donate today to support the show

    50 min

  2. MAY 16

    730: Vegetarian Cooking with Deborah Madison

    This week, we spend the hour with Deborah Madison, one of the trailblazers in popularizing vegetarian cooking in America — even though she’s not a full-time vegetarian herself. We chat with her about how she came to be the founding chef of Greens, likely America's first high-end vegetarian restaurant, at a time when fine dining meant meat at the center of the plate, and her study of Buddhism and the food path it opened up for her. Then she helps us answer your cooking questions. Deborah is the author of the classic Vegetarian Cooking for Everyone, The Greens Cookbook, The Savory Way, and her latest, memoir — An Onion in My Pocket: My Life with Vegetables. Broadcast dates for this episode: March 5, 2021 (originally aired)March 11, 2022 (rebroadcast)May 16, 2025 (rebroadcast)

    50 min

  3. MAY 10

    825: Celebrating 30 Years: Live from Seattle

    We're on the road celebrating our 30th Anniversary and this week, we bring you an eventful night in Seattle in partnership with KUOW. First up, Valerie Segrest, cofounder of Tahoma Peak Solutions, and Jeremy Thunderbird, owner of Native Soul Cuisine, about the diversity of indigenous food, carrying on traditional recipes, and food sovereignty. Then, Tan Vinh, host of KUOW's Seattle Eats podcast, and Melissa Miranda, chef-owner of Musang and Kilig, talk about the rich Asian community food scene and then, Yasuaki Saito, owner of Saint Bread bakery, a semifinalist for the James Beard award for the best bakery in the country, and Janet Becerra, chef and founder of Pancita, and a semifinalist this year for Best Chef: Northwest, talk about how their local eateries reflect and serve their communities. Broadcast dates for this episode: May 9, 2025 (originally aired) Generous listeners like you make The Splendid Table possible. Donate today to support the show

    50 min

  4. MAY 2

    804: Summer Reading with Aimee Nezhukumatathil author of Bite By Bite & Sara B. Franklin author of The Editor

    This week, we’ve got suggestions to start your summer reading list. First, we sit down with bestselling author and poet  Aimee Nezhukumatathil to talk about her upbringing and the nature of her poetry. She writes about her parent’s gardens and their food, and how she carries her childhood experiences with her today.  Her latest book is Bite By Bite: Nourishments and Jamborees. Then, we learn about the life and legacy of the iconic book editor Judith Jones through her biographer Sara B. Franklin. Sara documented Judith’s amazing journey from her first job at a publishing house to transforming the cookbook industry at large. Plus, we hear from Judith herself from an interview we did several years ago with our former host, Lynne Rossetto Kasper. Sara B. Franklin’s book is The Editor: How Publishing Legend Judith Jones Shaped Culture in America. Broadcast dates for this episode: May 24, 2024 (originally aired)May 2, 2025 (rebroadcast) Your support is a special ingredient in helping to make The Splendid Table. Donate today

    50 min

  5. APR 25

    803: Priya Krishna’s Kitchen Adventures and Snacking Bakes with Yossy Arefi

    This week, we’re bringing you two guests that will get you excited about cooking and baking. First, New York Times food desk reporter Priya Krishna tells us about her food writing career, building connections through her stories and travels and her most recent book, Priya’s Kitchen Adventures: A Cookbook for Kids. In her book, she draws recipes from different cuisines worldwide and tells us what working with kids as recipe testers was like. She leaves us with a recipe for Life Changing Udon. Then, Baker Yossy Arefi talks us through what it takes to make delicious and simple baking recipes. She talks about making desserts without occasion and finding freedom in combining flavors in her recipes, like her delicious Pink Cookie Bars with cardamom and almond cream cheese frosting. Plus, she sticks around to answer your baking questions. Yossy Arefi’s latest book is Snacking Bakes, Simple Recipes for Cookies, Bars, Brownies, Cakes, and More.   Broadcast dates for this episode: May 3, 2024 (originally aired)April 25, 2025 (rebroadcast) Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

    50 min
  6. 753: An Homage to the Refrigerator

    APR 18

    753: An Homage to the Refrigerator

    This week, we’re shining a light on the absolutely magical, life-changing, the world-changing thing that you already have in your kitchen. The refrigerator. Maybe nothing in your home has changed the world more. Historian Jonathan Rees author of Refrigeration Nation: A History of Ice, Appliances, and Enterprise in America talks about its origins and influence on cultures worldwide. Then, Editor in Chief of Cooks Illustrated, Dan Souza, teaches us how to get the most out of the fridge we already have - from what to keep in your fridge door to why you might reconsider where you are storing your milk, and then Philadelphia Chef Shola Olunloyo of Studio Kitchen tells us how to think of the fridge as a tool to becoming a better cook. Think crispier chicken and root vegetables so delicious you will have no problem moving them to the center of your plate. Broadcast dates for this episode: March 18 2022 (originally aired)March 24, 2023 (rebroadcast)April 18, 2025 (rebroadcast) Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift

    50 min
  7. 824: The Splendid Tour- Celebrating 30 Years: Live from Los Angeles

    APR 11

    824: The Splendid Tour- Celebrating 30 Years: Live from Los Angeles

    We're back on the road to celebrate our 30th Anniversary! This week, we’re headed to Los Angeles, in partnership with LAist, to talk about the world-influencing food scene in LA and the community that brings it together. First, we dig into how LA dining influenced the country and the world with KCRW's very own Evan Kleiman, Host of Good Food, and Gab Chabrán, Associate Editor of Food and Culture at LAist. Then we talk community and the restaurants that foster those connections with chef-owners Uyên Lê, who makes delicious Vietnamese comfort food at her take-out, Bé Ù, Keith Corbin, executive chef and co-owner of Alta Adams, and bestselling author of his memoir, California Soul and Elvia and Alex Garcia, the James Beard nominated chef-owners of Evil Cooks, one of L.A.’s most lauded taqueria pop-ups now transformed into a full restaurant. Broadcast dates for this episode: April 11, 2025 (originally aired) Your support is a special ingredient in helping to make The Splendid Table. Donate today

    50 min
  8. 802: Chasing Flavor with Carla Hall and Roots, Heart, Soul with Todd Richards

    APR 4

    802: Chasing Flavor with Carla Hall and Roots, Heart, Soul with Todd Richards

    This week, it’s the food journeys of two chefs. First, TV Star and author Carla Hall joins us to talk about her latest show, Chasing Flavor. She brings us stories about her filming and travels and the connection between people and their food. She sticks around to answer some of your cooking questions. Carla Hall hosts the MAX series, Chasing Flavor, and is the author of Carla's Soul Food: Every Day and Celebration. Then, we sat down with Atlanta chef Todd Richards to talk about the interesting and varied influences on soul food. He talks about the foods from West Africa, how they traveled across the Caribbean, and how the dishes have evolved. He left us with his recipe for Haitian Oxtail in Beef Broth with Pikliz. Todd's new book is Roots, Heart and Soul: The Story, Celebration and Recipes of Afro Cuisine in America. Broadcast dates for this episode: April 19, 2024 (originally aired)April 4, 2025 (rebroadcast) When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you!  Generous listeners like you make The Splendid Table possible. Donate today to support the show.

    50 min
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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. Part of the Vox Media Podcast Network

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