The Splendid Table

26 EpisodesProduced by American Public Media

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 a journey of the senses and hosts discussions wit… read more

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684: Food & Mental Health

May 17th, 2019


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 10th, 2019


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 7th, 2019


Psychiatrist Drew Ramsey talks about his research on the connection between food, brain function, and mental health.

683: Mothers & Daughters

May 3rd, 2019


It’s the real-life relationships between mothers and daughters, playing out in the kitchen.

657: The Philly Special

April 26th, 2019


Francis Lam live on stage with three of Philadelphia’s best chefs: Ange Branca, Eli Kulp and Mike Solomonov.

Chetna's Healthy Indian

April 23rd, 2019


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

April 19th, 2019


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

April 12th, 2019


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

April 9th, 2019


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

April 5th, 2019


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

March 29th, 2019


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

March 26th, 2019


Self-described tech geek turned chef/food writer Kian Lam Kho discusses Chinese cooking methods: stir-frying, red cooking, braising, and smoking.

680: The Sharpest Tools

March 22nd, 2019


This week, it’s all about surprising stories behind the little tools in your kitchen.

654: The Oyster King and the Seagull Test

March 15th, 2019


Let’s dive into oysters: we’ll talk about how they’re grown, the history of a surprising oyster king, shucking with a pro, and grief in a half shell.

Cooking Scallops

March 12th, 2019


Molly Birnbaum (America's Test Kitchen) explains that sourcing the right scallop is as important as how you cook it.

679: Four Persian Cooks

March 8th, 2019


It’s the food of Persia with conversations about fresh herbs, tahdig, a classic fish stew, modern Iranian cuisine, and the Persian pantry.

652: Good News for Chicken & Post-Wildfire Foraging

March 1st, 2019


Maryn McKenna on Big Chicken, Pascal Baudar on foraging, Barton Seaver on fish, ATK on charred beet salad, Alpana Singh on Master Sommelier exam

Vietnamese Food Any Day

February 26th, 2019


Best-selling cookbook author Andrea Nguyen weighs in on some surprising ingredients you might not associate with Vietnamese food.

678: Say Cheese!

February 22nd, 2019


We step behind the scenes at The Cheesemonger Invitational, then go deep into the world of cheese with experts Greselda Powell and Tia Keenan.

651: Eating in the Instagram Era

February 15th, 2019


We look at food and identity through the lenses of social media, Instant Pot/multicookers, social protest, rediscovered roots, and shopping behavior

The Power of Scent

February 12th, 2019


Artisan perfumer Mandy Aftel uses her deep knowledge of essential oils to reveal the secret life of scent in creative cooking.

677: Do We All Eat the Same?

February 8th, 2019


We look at foods that connect us, the loss of lunchtime, the culture of insect eating, and a burger that is not served your way.

650: The Art of the Sandwich

February 1st, 2019


Turning the sandwich, a workday workhorse, into a work of art

History of Sauces

January 29th, 2019


Food historian Maryann Tebben discusses the past, present and future of sauces.

676: Daily Bread

January 25th, 2019


From biscuits to bagels, Ethiopian injera to Nordic flatbreads, we explore some of the great breads baked worldwide.

649: Behind the Restaurant

January 18th, 2019


The complicated community of restaurants and their people.

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