Splendid Table

Saturdays 2-3 p.m.
  • Hosted by Francis Lam

More than just talking about recipes, Splendid Table explores everything about food: the culture, the science, the history, the back stories and the deeper meanings that come together every time people sit down to enjoy a meal.


Ways to Connect

As the author of Dining In and the soon-to-be-published Nothing Fancy, Alison Roman is the queen of recipes that are both delicious and designed for maximum ease with fewer steps than you think, a philosophy that applies to all four seasons.

Homemade ice cream sandwiches are a cool summer treat

Jul 12, 2019

Making a homemade ice cream sandwich sounds easy, right? What could be so difficult about putting a scoop of ice cream between two cookies and smashing them into the form of a sandwich? Turns out there's a lot of small things to consider in order to get the perfect firmness of ice cream with the toothsome texture of cookie (read: not rock solid). Luckily for us, Cook's Illustrated Senior Editor Lan Lam spent a lot of time in the test kitchen at America's Test Kitchen perfecting a cookie recipe that lays the foundation for the most wonderful homemade ice cream sandwich.

Maura Judkis Photo: The Washington Post

Sheela Prakash Photo: Emily Delameter

Summertime means evenings and weekends spent at the grill, where everything is fair game for the menu: meat, veggies, fruit, and seafood. However, for even the most experienced grillers fish and seafood can often be difficult to work with, resulting in a less-than-ideal meal. Andy Baraghani wants to help.

Enter to win Pok Pok Noodles by Andy Ricker

Jul 1, 2019

July 2019 Giveaway

Every month, The Splendid Table helps listeners equip their kitchens, stock their pantries, and fill their bookshelves. This month, three winners will receive one (1) copy of Pok Pok Noodles by Andy Ricker. The retail value of the book is $35.00 Enter before July 31, 2019, at 11:59 p.m. Central Daylight Time, by submitting the form below.

Keep it simple! Easy-to-bake cakes for everyday eating

Jun 17, 2019

Ahh, cake! That sweet four-lettered word that conjures images of comfort and celebration. But for non-bakers, the thought of making a cake usually ends up with a trip to the bakery or supermarket to pick up a store-bought version. That’s where Odette Williams comes in. She has written a book called Simple Cake. Its premise is that cake making doesn’t have to be a laborious, complicated and overly fussy thing – in fact, it can be quite simple. Contributor Melissa Clark recently met up with Odette Williams talk cake.

For over 45 years, Madhur Jaffrey has been one of the great ambassadors of Indian cuisine. She's written 30 cookbooks, and is an icon in the food world. We had the pleasure of spending an afternoon with her at her home in New York, an apartment she’s had for 50 years, where she used to throw the dinner parties that became the basis for her first book, An Invitation to Indian Cooking.

Recently, Francis Lam sat down for a long visit with Madhur Jaffrey at her home. During their conversation, Madhur told Francis how much the new generation of Indian food writers excites her. We decided that we'd like to hear from one of those writers about how Madhur inspired them. Priya Krishna is a writer for the New York Times, Bon Appetit, and author, with her mother Ritu, of the cookbook Indian-ish.

Do you scroll through your Instagram feed, looking all of these gorgeous, perfect food photos, and instead of feeling inspired, you start to feel bad? You are not alone. The British food writer, journalist and historian Bee Wilson says one of life’s greatest joys –- food and eating -- have become fraught with anxiety and confusion. She has a new book called, The Way We Eat Now: How the Food Revolution Has Transformed Our Lives, Our Bodies and our World.

In our episode One Cook's Trash... we talked a lot about food wasted at home. The other thing that a lot of cooks think about is how much plastic we trash in our kitchens. Managing Producer Sally Swift went to Lisa McManus, America’s Test Kitchen’s director of product testings, to see how to replace plastic wrap and baggies with reusables. Listen to their coversation with the audio player above. Lisa also gave us lists of and more information about America's Test Kitchen's recommended reusable kitchen tools. Find them below.

France has a complex relationship with le doggie bag

May 31, 2019

Restaurant food waste is a worldwide problem that’s led to economic, environmental, and social woes. In many countries, the problem is reduced by allowing diners to take their unfinished food home. But one country resists this trend. Field reporter Judith Kogan brings us this story from Paris.



Photo: Chef Abra Berens looks through Francis Lam's refrigerator for food that can be salvaged before it becomes trash.


About ten years ago, Homa Dashtaki was laid off from her dream job, and was not in a good place. Her father was dealing with the death of his brother. And to keep themselves preoccupied so they couldn’t dwell on their sadness, they started making yogurt together. They strained it, so it was thick and rich, and that yogurt became the basis for Homa’s company, The White Moustache. It’s become a cult favorite, with magazines like Bon Appetit singing its praises.

Food Waste and Trash Cooking Collection

May 31, 2019

In recent years, food waste has become an increasingly serious problem for which we need to work as individuals, a society, and an international community to find solutions.

To learn more about some of the things that are being done -- and how you can help -- we encourage our fans to listen to Just Eat It: Why Food Waste Matters, a special food waste show produced by our partners at The Water Main, a water-focused content and awareness initiative at America Public Media.

Photo (from left): Bloody Bull, Fiery Ginger and Apple Boost, Pomegranate Negroni

Maple syrup is not just for pancakes and French toast. More and more people turn to it when they want to sweeten something without using refined white sugar. Beth Dooley and Mette Nielsen cowrote the book, Sweet Nature: A Cook’s Guide to Using Honey and Maple Syrupin which they revel in maple syrup’s magical way of completely transforming a dish. Our contributor Shauna Sever talked with them about simple ways we can all get a little bit of that magic.

Virgie Tovar is a body image activist and author of the book, You Have the Right to Remain Fat. She says her advocacy for being healthy at any size and against fat discrimination and fatphobia isn't about food, but about human rights. She talked with Franic Lam about what that means for our mental health as individuals and as a society.

Issues concerning substance use disorder and anxiety affect many people in the restaurant and hospitality industry. David McMillan, is chef and co-owner of Joe Beef restaurant in Montreal, a legendary palace of food and drink. Dave realized, after years of running a restaurant known for excess, that he was dealing with something serious in himself. He joined Francis Lam to talk about coming to grips with alcohol use disorder, how his restaurant community responded to his sobriety, and the challenges of supporting mental health in the industry.

Eating disorders can be hard to deal with. For people who experience them, eating disorders can take over their lives, and the pain is compounded by the fact that, all the while, people often feel judged or shamed for having them. The BBC’s show The Food Chain had a powerful episode on eating disorders, specifically on how they affect people in black communities.

So often, conversations regarding healthy eating go straight to health matters below the neck - things like weight management, heart health, managing cholesterol and diabetes.  But some doctors believe that we should be focused on feeding what’s above the neck – our brains.  Dr. Drew Ramsey calls himself a nutritional psychiatrist. He’s an avid researcher of the connection between food, brain function, and mental health at Columbia University – and, he’s a farmer. Contributor Shauna Sever spoke to Dr. Ramsey about his work and how we can work more brain-boosting foods into our diet.

May is Mental Health Awareness Month, a monthlong effort to increase awareness and education about the importance of recognizing mental illness and providing the support needed to those affected. As part of Mental Health Awareness Month, The Splendid Table is producing two shows focused on the connection of food to mental health. This content is presented in partnership with Call to Mind, a new mental health initiative from American Public Media to foster open conversations about mental health.

Do you remember how old you were when you first showed interest in food or cooking? Do you have fond memories of spending time in the kitchen with parents, grandparents and other family members? According to the KidsHealth website, cooking helps kids learn basic math concepts, build language skills, boost confidence, explore their senses, and encourage an adventerous palate. The folks at America’s Test Kitchen are also big fans of getting kids into the kitchen.

Kachka: A Return to Russian Cooking
by Bonnie Frumkin Morales with Deena Prichep

Priya Krishna is a young star of a food writer. Her mother Ritu Krishna runs software development teams, is a terrific home cook and a self-taught sommelier. Together they wrote the book Indian(-ish): Recipes and Antics from a Modern American Family to document Ritu's recipes and tell the story of their family. Francis Lam sat down with the mother and daughter at Priya's apartment in New York City to talk about cooking and writing together.

For our episode Mothers & Daughters, Francis Lam visited with Priya and Ritu Krishna, the daughter/mother team behind the wonderful new cookbook, Indian(-ish): Recipes and Antics from a Modern American Family.

Enter to Win Indian-ish by Priya Krishna

Apr 30, 2019

May 2019 Giveaway

Every month, The Splendid Table helps listeners equip their kitchens, stock their pantries, and fill their bookshelves. This month, one winner will receive one (1) copy of Indian-ish by Priya Krishna with Ritu Krishna. The retail value of the book is $28.00. Enter before May 31, 2019, at 11:59 p.m. Central Daylight Time, by submitting the form below.

A Turkish Menu for Ramadan

Apr 30, 2019


Photo (clockwise from top left): Mung Bean and Onion Salad, Strained Lentil Soup,
Festive Meatball and Chickpea Stew, Stuffed Bread



Photo (clockwise from top left): Mango & Mint Salad,
Spicy Chicken & Chickpea Curry Bake, Marsala Black Chickpeas