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

Welcome to Splendid Table Selects. This is where we pull together some of our favorite interviews -- from the past and present -- to showcase conversations that surprised us, illuminated something new in our world, or have proven to be especially useful in the kitchen. The first time that travel writer Tim Neville smelled cheese fondue, he did not even want to try it; he says the aroma was dreadful. But his first taste convinced him otherwise, and converted him into a lifelong fondue fanatic. The Splendid Table contributor David Leite talks with Neville about his early days of fondue discovery, learning from fondue masters in Switzerland, and the formula he believes will yield amazing fondue for anyone that follows the proper steps. Listen to their interview, watch our video, and read more fondue wisdom from Tim Neville by way of The Fondue Manifesto. Then you'll be ready to try Neville's suggested recipe for 007 Fondue.Thanks to our presenting sponsor Bob’s Red Mill for their support of this Splendid Table Selects podcast series. Broadcast dates for this episode:February 20, 2018

Francis Lam celebrates his first full episode as the new host of The Splendid Table with the return of The Key 3 and great guest interviews. Francis visits with historian Adrian Miller, who shares stories of the influence and support that African-Americans have provided throughout American history by way of the White House kitchen. His new book is The President's Kitchen Cabinet. Pho may seem like an ancient or long-standing traditional dish from Vietnam, but that's not the case at all. Pho is actually a fairly recent dish, inspired by the cross-section of both Vietnamese and French cultures. Andrea Nguyen, author of The Pho Cookbook, brings her experience and insight on the dish to the show. For The Key 3, Francis visits chef Amanda Cohen at her NYC restaurant Dirt Candy to learn about her must-make dishes: leftovers sandwich, risotto, and her own Chickpea Tomato and Rosemary Soup. Plus, America's Test Kitchen discovers a treasure trove of premium extra virgin olive oil, and are all too happy to share their findings.Broadcast dates for this episode:March 10, 2017 (originally aired)February 16, 2018 (rebroadcast)

Welcome to Splendid Table Selects. This is where we pull together some of our favorite interviews -- from the past and present -- to showcase conversations that surprised us, illuminated something new in our world, or have proven to be especially useful in the kitchen. In this Selects, we talk with Michael Cimarusti, a chef considered to be the king of Southern California seafood for the last 20-plus years. He is a chef and seafood market proprietor who thinks deeply about fish; he is also willing to share some unusual observations for the home cook.  Our contributor Russ Parsons and Chef Cimarusti got together in Los Angeles to talk about techniques for cooking different fish, supporting dock-to-dish sustainability, and the key elements to a perfect clam chowder.Thanks to our presenting sponsor Bob’s Red Mill for their support of this Splendid Table Selects podcast series.Broadcast dates for this episode:February 6, 2018

For almost 30 years, Jimi Yui has designed kitchens for chefs like Eric Ripert and Masaharu Morimoto. He tells Francis Lam about one of the most important tools to successful designing -- knowing how to listen. Writer and reporter Lisa Napoli has been obsessed with the lives of Ray and Joan Kroc, and how the couple created one of the world's most recognizable restaurant brands. Contributor Russ Parsons learns more about the famous power couple. Chef Marcus Samuelsson wants you to expand your pantry and palate beyond European-American food, and embrace a larger world of flavors. He has a few suggestions for the home chef. America's Test Kitchen puts stovetop tea kettles to the test. Lisa McManus joins us to talk about what to look for in a good kettle, and the winner of their equipment review. Olia Hercules shares her passion for cooking with the flavors of the Ukraine. Megan Krigbaum, senior wine editor at Food & Wine, talks about training your palate to taste for tannin, sweetness and oak in wine. And The Washington Post's Bonnie Benwick tracks down an authentic recipe for toum, the otherworldly garlic paste from Lebanon.Broadcast dates for this episode:January 26, 2018

Host Francis Lam talks with Azalina Eusope, a fifth-generation street vendor from Malaysia setting the San Francisco food scene on fire. Vegetarian food writer and filmmaker Anna Thomas explains why colorful, nutrient-rich green soups are the perfect antidote for the wintertime blues. Bridget Lancaster, host of America’s Test Kitchen, has been investigating sourdough starters in her kitchen and provides us with a primer.  Contributor and New York Times columnist Melissa Clark talks to Elaine Khosrova about her fascinating book, Butter, A Rich History. Ann Taylor Pittman, food editor at Cooking Light magazine, makes the journey her mother's homeland of Korea. And we ask beer expert Greg Engert to break down the main flavor profiles of craft beer.Broadcast dates for this episode:January 5, 2018

It's the end of an era here at The Splendid Table as we say goodbye to our marvelous host and wonderful friend Lynne Rossetto Kasper. Lynne is retiring after more than 22 years hosting our show, and this episode is an homage to her. Recorded during a live farewell event at The Fitzgerald Theater in her hometown of Saint Paul, Minnesota, "Lynne's Goodbye" features Lynne, Francis Lam and Managing Producer Sally Swift. The three take a look back at Lynne's fifty-plus years of curious eating, writing, teaching, traveling, and sharing her life's work and passion with millions of people around the world. You will hear a bit of a roast, some of Lynne's favorite stories from The Splendid Table, and a touching tribute to Lynne from our new host, Francis Lam. Share your favorite Lynne memories, stories, or just say "bon voyage" on social media using #LynneLove.Broadcast dates for this episode:December 29, 2017

The Splendid Table partners with America's Test Kitchen for a holiday special to help with the menu, drink list, and conversation at your party.Broadcast dates for this episode:December 19, 2016 (originally aired)December 22, 2017 (rebroadcast)

J. Kenji López-Alt (Serious Eats, The Food Lab) takes us around the world in search of unique breakfasts. Molly Birnbaum and Dan Souza from America's Test Kitchen look at the science and skill of using bitterness in your cooking. Food journalist and matriarch Betty Fussell shares insight from her illustrious career in Eat, Live, Love, Die. Field reporter Shaina Shealy looks at the tradition and turmoil that comes with olive harvest season in the West Bank. Dan Zigmond finds the middle way to health and happiness by following Buddha's Diet.Broadcast dates for this episode:January 13, 2017 (originally aired)December 15, 2017 (rebroadcast)

This week, we meet Linnea Burnham, a woman who travels for cheese and records her adventures in her blog Journeys of a Cheese Girl. Madeline Puckette of Wine Folly introduces us to the wines of Verona, Italy, which are perfect for holiday sipping. Traditional rye bread is on the rise worldwide; we go deep into the topic with Stanley Ginsberg author of The Rye Baker. And America’s Test Kitchen hosts Bridget Lancaster and Julia Collin Davison bring us some fresh thoughts on what to roast in the oven.Broadcast dates for this episode:December 16, 2016 (originally aired)December 1, 2017 (rebroadcast)

Spice master Lior Lev Sercarz introduces three exotic spices. Molly Birnbaum from America's Test Kitchen explains the secret behind perfect pineapple rolls. Dorie Greenspan promotes world peace through cookies. Fig biologist Mike Shanahan talks about the unique relationship between wasps and figs around the world. And SAVEUR's Leslie Pariseau takes us to Norway for a look at the importance of dried cod.Broadcast dates for this episode:December 2, 2016 (originally aired)November 24, 2017 (rebroadcast)