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

    • Arts
    • 4.3 • 2.3K 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.

    741: Pizza: Origin, Culture and Making It with Nathan Myhrvold

    741: Pizza: Origin, Culture and Making It with Nathan Myhrvold

    It's all about pizza this week with Nathan Myhrvold, founder of Modernist Cuisine and our Family Kitchen Segment with Journalist, Liana Aghajanian

    • 50 min
    719: Back to Baking with Lisa Donovan and Anissa Helou

    719: Back to Baking with Lisa Donovan and Anissa Helou

    Here’s hoping that the heat of summer is behind us as we fire up our ovens with baking experts from the American South and the Middle East 

    • 50 min
    740: Back To The Kitchen with Farideh Sadeghin and Soleil Ho

    740: Back To The Kitchen with Farideh Sadeghin and Soleil Ho

    We’re back in the kitchen and getting cooking inspiration from VICE’s Farideh Sadeghin and we talk to SF Chronicle’s restaurant critic Soleil Ho about the future of restaurants

    • 50 min
    718: Things You’ve Gotta Try

    718: Things You’ve Gotta Try

    From what to really dunk your Oreos in to a West African super-grain, canned wine, and an all-day ratatouille recipe, we talk things you’ve got to try. 

    • 49 min
    739: Chef Martin Yan’s Culinary Journey

    739: Chef Martin Yan’s Culinary Journey

    We’re spending this episode with the iconic Martin Yan, the groundbreaking star of Yan Can Cook.

    • 50 min
    690: Confessions of Culinary Superfans

    690: Confessions of Culinary Superfans

    Who do you admire? Preston Clark on Patrick Clark, Shauna Sever on Maida Heatter, Melissa Clark on Marcella Hazan, and Pati Jinich on Joan Nathan.

    • 50 min

Customer Reviews

4.3 out of 5
2.3K Ratings

2.3K Ratings

Kec009 ,

Francis Lam breathes new life

If you haven’t listened since the days of LRC, it’s time to come home to the new Splendid Table. Francis is such a thoughtful, respectful, and curious host, and such a dear man. Perfect listen with your morning coffee.

colliesrule ,

I’ve really tried

I’ve tried so hard to fall in love with this the way I loved Lynne. Not happening. This is really not a cooking show. It’s a show about chefs and culture, not a show for home cooks looking for ideas and solutions. I think I’m done.

Murderhornet1 ,

More homecooking, less restaurants

This is supposed to be a show for avid home cooks but it is now constantly focused on chefs and restaurateurs. Can there please be more talk of actual recipes or ethnographic food stories rather than cooking professionals? I really liked the show on Persian cooking for example (the 3 dif POVs made it interesting!) Also it’s obvious Francis is uncomfortable giving advice on the fly to callers, maybe just cut the section or bring in a permanent cohost for that, cuz it’s painful for the listener. Milk Street radio and Good Food are now my preferred radio shows, but still hoping ST can step up its game.

Edit: can npr give FL interview lessons? He constantly goes “uh huh, yeah, mhmm” and other stuff like that when the guest is talking, which is distracting. Maybe the editors can just cut it. He’s sooo bad at interviewing ppl he seems really flustered all the time.

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