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: Conversations & Recipes For Curious Cooks & Eaters American Public Media

    • Arts
    • 4.3 • 2.8K Ratings

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.

    779: Fruits & Veggies with Abra Berens and Sheela Prakash

    779: Fruits & Veggies with Abra Berens and Sheela Prakash

    This week, we promise you will get your recommended dose of fruits and vegetables! Award-winning author Abra Berens takes us on a sweet and savory journey with fruit. From best cooking methods to subtle and exotic pickling methods- think Brined Cherries + Salty Snacks, to advice on picking the best fruit to throw on the grill. She’s the author of three books, Grist, A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes, Ruffage: A Practical Guide to Vegetables, and her latest, Pulp: A Practical Guide to Cooking with Fruit. Then, we turn to vegetables with food editor and author Sheela Prakash. Her new book is Salad Seasons: Vegetable-Forward Dishes All Year. The book is chockfull of imaginative uses for fresh veggies, including an amazing recipe for Spring Carrots with Burnt Butter and Labneh.

    Broadcast dates for this episode:


    April 21, 2023 (originally aired)

    April 12, 2024 (rebroadcast)





    Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift

    • 50 min
    801: Islas: A Celebration of Tropical Cooking with Von Diaz and My Life in Recipes, Food, Family and Memories with Joan Nathan

    801: Islas: A Celebration of Tropical Cooking with Von Diaz and My Life in Recipes, Food, Family and Memories with Joan Nathan

    We are looking at food stories from different cultures this week. First, documentarian and journalist Von Diaz joins us to talk about her latest book, Islas: A Celebration of Tropical Cooking.  She writes about island cuisine from all over the world and talks about her academic field research, the connections she feels when she is on an island, and the unique dishes she cooked and tasted for her book research. She found commonality among the islands in their cooking techniques, from grilling to smoking and marinating, and shares a delicious, iconic island recipe for CHamoru Barbecue Chicken with Juanita’s Fina’denne’. Then, best-selling author and  Jewish food authority Joan Nathan joins us to talk about her latest book, a memoir My Life in Recipes, Food, Family and Memories. Joan chronicles her start in food, the people she met along the way, her passion for elevating the home cook and her devotion to the regular ritual of sitting down together for a meal.  

    Broadcast dates for this episode:


    April 5, 2024 (originally aired)





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    • 50 min
    778: Spring Baking with Natasha Pickowicz, Esteban Castillo, and Chetna Makan

    778: Spring Baking with Natasha Pickowicz, Esteban Castillo, and Chetna Makan

    We’re all about baking today, from New York to Mexico to London by way of India. First, Pastry Chef Natasha Pickowicz talks to us about her favorite recipes and her baking process. Then, she shares her baking techniques, from bringing egg whites back to life to saving overbaked cakes by soaking them in delicious liquid. She is the author of More Than Cake: 100 Baking Recipes for Pleasure and Community, and she left us with her Fennel, Chocolate, and Hazelnut Spears. Then, Chicano Eats Food Blogger Esteban Castillo gives us a rundown of his favorite Mexican pastries and all the goodness Mexican panaderias have to offer, from cakes to jellos and even savory treats. He is the author of Chicano Bakes: Recipes for Mexican Pan Dulce, Tamales, and My Favorite Desserts. He left us with his recipe for Pan de Elote. And you can find more recipes on his site, Chicano Eats. Then, one of the most beloved contestants on the Great British Baking Show, Chetna Makan, talks about her love of baking and the ways she incorporates Indian spices and flavors into her sweets. Her latest book is Chetna’s Easy Baking with a Twist of Spice, and she left us with her recipe for Chocolate and Coconut Spiced 
Self-Saucing Pudding.

    Broadcast dates for this episode:


    April 7, 2023 (originally aired)

    March 29, 2024 (rebroadcast)





    Celebrate kitchen companionship with a gift to The Splendid Table today

    • 49 min
    800: Start Here with Sohla El-Waylly

    800: Start Here with Sohla El-Waylly

    This week, we spend the hour with cooking columnist and internet sensation, Sohla El-Waylly. We talk about her connection to food and how she got her start as a pastry chef, writer, and recipe developer. She talks about her work in restaurants and her passion for teaching people how to cook. And she answers your cooking questions, from the best way to cook rabbit to her favorite ice cream flavor. Her latest book is Start Here, filled with recipes that teach techniques, as shown in her Bisteeya Inspired Phyllo Chicken Pie recipe.

    Broadcast dates for this episode:


    March 22, 2024 (originally aired)





    Donate to The Splendid Table today and we will show our appreciation with a special thank-you gift.

    • 49 min
    777: Chef Robynne Maii Takes On Your Culinary Quandaries & Magic Crispy Things with Nik Sharma

    777: Chef Robynne Maii Takes On Your Culinary Quandaries & Magic Crispy Things with Nik Sharma

    This week, Honolulu chef Robynne Maii teams up with Francis to answer your cooking questions! First, we catch up on her connection to cooking and dancing, what she grew up eating thanks to her mom's love of faithfully following a recipe, and what she loves to eat as a Honolulu local. Then she dives right in with our listener questions, from what to do with leftover roast duck to how to make chili crisp. She leaves us with a recipe for Simple Smoked Fish Dip. After answering that listener's question about chili crisps, we thought it would be perfect to talk to the master of food science, award-winning writer Nik Sharma, about his favorite crispy things. He left us with a great oven technique for crispy shallots and a Chicken Kanji recipe.

    Broadcast dates for this episode:


    March 17, 2023 (originally aired)

    March 15, 2024 (rebroadcast)





    Celebrate kitchen companionship with a gift to The Splendid Table today.

    • 50 min
    799: The Dish with Andrew Friedman and Flavorama with Arielle Johnson

    799: The Dish with Andrew Friedman and Flavorama with Arielle Johnson

    This week, we're all about the world of restaurants and flavor. First, we talked with Andrew Friedman about his career, writing about American food culture, chefs, and the restaurant scene. He talks to us about his latest project, spending time behind the swinging doors of a restaurant and how all the kitchen roles—from the butcher to the delivery drivers to the dishwasher make the dish you sit down to enjoy.  His latest book is The Dish: The Lives and Labor Behind One Plate of Food. Then we sit down with Flavor Scientist Arielle Johnson, who talks about the science behind flavor, from flavor perceptions to aroma and the laws of flavor. Arielle's latest book is Flavorama: A Guide to Unlocking the Art and Science of Flavor, and she leaves us with her recipes for Smoke Oil & Smoke Oil Infused Fish.


    Broadcast dates for this episode:


    March 8, 2024 (originally aired)





    Generous listeners like you make The Splendid Table possible. Donate today to support the show

    • 49 min

Customer Reviews

4.3 out of 5
2.8K Ratings

2.8K Ratings

CraigCode1010 ,

Great show

Very useful and interesting interviews. Had to mark it down though as people in the real midwest consider ohio new england not midwest. Bad reporting

ElanaEda ,

Comforting, charming and informative

Great to listen to while cooking!

ghb59 ,

Love, love!

Love this show! Great recipes, thoughtful conversations, a wonderful accompaniment to cooking Sunday dinner!

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