The Splendid Table

The Splendid Table
American Public Media’s The Splendid Table is public radio’s culinary, culture, and lifestyle program that celebrates food and its ability to touch the lives and feed the souls of everyone. Each week, award-winning host Francis Lam leads listeners on

664: Project Cooking
Jul 19 • 50 min
We’re taking on serious cooking projects: whole hog barbecue, paella on the grill, community ovens, and an unforgettable tomato panade.
Summer Fruit in the Kitchen
Jul 16 • 11 min
Pastry chef Nicole Rucker shares techniques and recipes for using the plethora of summertime fruits and berries in baked goods and beyond.
687: All-Star Summer Cookout
Jul 12 • 49 min
Get outside and enjoy the foods of summer: grilled meats and seafood, no-cook meals, ice cream sandwiches, and alcohol-optional beverages.
662: Pepper Party
Jul 5 • 50 min
Things get spicy when we look at the wide world of chili peppers and how they’re enjoyed raw, cooked, powdered, and blended into sauces.
DIY Summer Liqueurs
Jul 2 • 9 min
Homemade cordials crafted with seasonal produce make the summertime cocktail season all the more delicious. Andy Schloss shares some of his favorites.
661: Summer Cookout
Jun 28 • 50 min
Light up and get your grill on with inspired sauces and sides, and foolproof techniques for both your fire and your food.
636: Peppers, Onions & Butter
Jun 21 • 49 min
Maricel Presilla on chili peppers, America’s Test Kitchen on Colorado Green Chile, Alex Halberstadt on butter, Kate Winslow on Onions
Let Them Eat (Simple) Cake
Jun 18 • 12 min
Keep it simple! Baker Odette Williams shares how to make crowd-pleasing cakes with easy-to-find ingredients and little to no special technique.
686: A Conversation with Madhur Jaffrey
Jun 14 • 49 min
We spend an afternoon with the illustrious and iconic Indian cookbook author and food writer Madhur Jaffrey.
660: Barbacoa, Boniato, and Ceviche
Jun 7 • 50 min
An episode dedicated to pinnacle dishes and ingredients from Peru, the Caribbean, and Mexico.
The Way We Eat Now
Jun 4 • 18 min
Food historian Bee Wilson discusses trendy eating, changes in our global appetite, and how social media has changed food – for better and worse.
685: One Cook’s Trash…
May 31 • 49 min
We dig into the second life of food trash, leftovers and green kitchens with chef Abra Berens, yogurt maker Homa Dashtaki and America’s Test Kitchen.
659: Vegging Out
May 24 • 50 min
The cultural (and family) politics of vegetarianism, new techniques and better planning for cooking veggies, and essential vegan dishes from Vedge.
Cooking with Maple Syrup
May 21 • 11 min
Beth Dooley and Mette Nielson revel in the magic of maple syrup for recipes both sweet and savory.
684: Food & Mental Health
May 17 • 49 min
The impact of food and food culture on mental health with personal stories from David McMillan, Stephanie Covington Armstrong, and Virgie Tovar.
658: Nigella Lawson Defends the Honor of Home Cooking
May 10 • 51 min
Food world superstar Nigella Lawson embraces the pleasure of home cooking, speaks against food elitism, and approaches cookbooks like conversations
At the Intersection of Food and Mental Health
May 7 • 18 min
Psychiatrist Drew Ramsey talks about his research on the connection between food, brain function, and mental health.
683: Mothers & Daughters
May 3 • 49 min
It’s the real-life relationships between mothers and daughters, playing out in the kitchen.
657: The Philly Special
Apr 26 • 50 min
Francis Lam live on stage with three of Philadelphia’s best chefs: Ange Branca, Eli Kulp and Mike Solomonov.
Chetna’s Healthy Indian
Apr 23 • 9 min
Cookbook author Chetna Makan shares a never-ending variety of light and refreshing foods from Indian cuisine.
682: Kwame Onwuachi - Notes from a Young Black Chef
Apr 19 • 49 min
Francis Lam spends the hour with chef Kwame Onwuachi to talk about his lifelong love of food and challenges he’s faced in the culinary world.
656: The Opposite of Locavore
Apr 12 • 49 min
What does it mean to be a food pilgrim versus food tourist? We consider the cultural ramifications of food travel and foods with multinational roots.
Cooking with Scraps
Apr 9 • 8 min
Mads Refslund and Tama Matsuoka Wong encourage ‘trash cooking,’ where food waste is given new life as ingredients for innovative dishes.
681: Burrito Royalty, Kitchens in Palestine & the Food of Nigeria
Apr 5 • 49 min
We go inside the kitchens of Palestine, look at the diversity of Nigerian cuisine, meet frozen burrito royalty, and find out what’s up with bowl food.
655: The Seeds of Flavor
Mar 29 • 50 min
Celebrate spring with seeds that create new flavors — and change lives. Plus, one-bottle cocktails and unexpected ways to cook spring vegetables.
Essential Chinese Cooking Techniques
Mar 26 • 8 min
Self-described tech geek turned chef/food writer Kian Lam Kho discusses Chinese cooking methods: stir-frying, red cooking, braising, and smoking.