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The Splendid Table

American Public Media

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 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.

Location:

Saint Paul, MN

Description:

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.

Language:

English

Contact:

480 Cedar Street St. Paul, MN 55101 1-800 537 5252


Episodes

687: All-Star Summer Cookout

7/30/2021
Enjoy the foods of summer: grilled meats and seafood, no-cook meals, ice cream sandwiches, and alcohol-optional beverages.

Duration:00:53:42

738: Legendary Food Writer Claudia Roden

7/23/2021
This week, we spend an hour with the legendary food writer Claudia Roden and check in with one of her biggest fans, Yotam Ottolenghi.

Duration:00:51:57

715: Tasting the Nation with Padma Lakshmi

7/16/2021
Padma Lakshmi of Top Chef & Hulu’s Taste the Nation, talks about meeting cooks across our land, raising bicultural kids, and growing up in Queens.

Duration:00:53:13

737: Eating Greek

7/9/2021
Diane Kochilas talks about regional Greek cooking, Tara Q. Thomas explains Greek wine, and we visit a Greek-American family as part of our Family Kitchen Series.

Duration:00:55:08

714: A Carla Hall 4th of July

7/2/2021
Who better to bring us fresh ideas for cooking through the long weekend than the delightful Carla Hall?

Duration:00:54:13

736: Summer Cooking with Carla Lalli Music

6/25/2021
Carla Lalli Music takes on your summer cooking questions, and Khushbu Shah talks about the cold Asian treats that will keep you cool all summer.

Duration:00:54:32

713: Light Up Your Grill

6/18/2021
Get grilling with Hmong Chef Yia Vang, vegetable whisperer Chef Ashley Christensen and best-selling grilling author John "Doc" Willoughby.

Duration:00:54:10

Episode 735: 3 Junes

6/11/2021
This week, it’s June in 3 corners of the country, Coastal Georgia with Chef-Farmer Matthew Raiford, Alaska with Melanie Brown, and Appalachia with Ronni Lundy.

Duration:00:53:54

686: A Conversation with Madhur Jaffrey

6/4/2021
We spend an afternoon with the illustrious and iconic Indian cookbook author and food writer Madhur Jaffrey.

Duration:00:54:34

680: The Sharpest Tools

5/28/2021
This week, it’s all about surprising stories behind the little tools in your kitchen.

Duration:00:53:41

679: Four Persian Cooks

5/21/2021
It’s the food of Persia with conversations about fresh herbs, tahdig, a classic fish stew, modern Iranian cuisine, and the Persian pantry.

Duration:00:53:40

678: Say Cheese!

5/14/2021
We step behind the scenes at The Cheesemonger Invitational, then go deep into the world of cheese with experts Greselda Powell and Tia Keenan.

Duration:00:54:35

734: Mother’s Day with Melissa Clark, Chef Kwame Onwuachi, & Caroline Shin

5/7/2021
Chef Kwame Onwuachi & his mom on their culinary origins, Melissa Clark & her unusual Mother’s Day tradition plus her thoughts on what to cook this spring & the Korean tradition of birthday soup.

Duration:00:54:15

664: Project Cooking

4/30/2021
Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | Pandora In this episode, we take on serious culinary projects. Beard Award-winning Charleston pitmaster Rodney Scott shares with us the ethos of whole hog barbecue. We learn to make paella on the grill with America’s Test Kitchen. The builder of a community oven in Johnson, Vermont tells us about how oven is becoming a centerpiece for the town. And Francis joins Chef Justin Smillie for a lesson in making one of his most...

Duration:00:52:43

733: Food Beyond Borders With Yasmin Khan and Reem Kassis

4/23/2021
We delve into Eastern Mediterranean border cuisine with Yasmin Khan and talk to Reem Kassis about her work with modern Arab food.

Duration:00:52:34

663: The Importance of Eating Urchins

4/16/2021
The aquacultural benefits of eating purple sea urchins. Making rice salad and savory breakfast. America’s Test Kitchen on perfect home-cooked falafel. Broadcast dates for this episode: July 27, 2018 (originally aired) August 2, 2019 (rebroadcast) April 16, 2021 (rebroadcast)

Duration:00:51:40

732: Real world seafood cooking with Genevieve Ko and Jennifer Bushman

4/9/2021
This week, we navigate seafood counters and frozen fish aisles with the help of Senior Editor for NYT Cooking, Genevieve Ko and seafood advocate Jennifer Bushman

Duration:00:52:53

647: Mexican Food in America

3/26/2021
Jorge Gaviria on tortillas, Steve Alvarez on Mexington, ATK on chilaquiles, Wesley Avila on tacos, Fany Gerson on flan, the importance of Mitla Cafe Broadcast dates for this episode: January 12, 2018 (originally aired) January 4, 2019 (rebroadcast) March 26, 2021 (rebroadcast)

Duration:00:52:55

731: The Shape of Pasta

3/19/2021
We are all in on pasta this week! Francis joins Evan Kleiman, host of Good Food on KCRW, and Dan Pashman of The Sporkful to debate the merits of different pasta shapes in front of a live audience. Then, we talk to Dan about his years-long quest to create his very own pasta shape, cascatelli. And then a true pasta obsessive, Chef Douglass Williams of MIDA in Boston, is in-house to help Francis take your pasta questions.

Duration:00:54:02