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The Splendid Table

 

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.

Schedule

Sunday, 7 p.m. – 8 p.m.
on News Station

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LATEST SHOW | Thursday, November 26, 2020

Splendid Table

Turkey Confidential 2020

Thanksgiving will look different this year for all of us. But we will still have our annual Turkey Confidential.

   

The Splendid Table, hosted by award-winning food writer Francis Lam, has been an original weekend companion, celebrating the intersection of food and life for more than two decades. A culinary, culture and lifestyle program, it has hosted our nation's conversations about cooking, sustainability and food culture and has introduced us to generations of food dignitaries.

Francis Lam took over the program from long-time host Lynne Rossetto Kasper in January 2018.

Under Francis, listeners can expect a modern, multicultural weekly snapshot of the food world –  exploring different cultures, cuisines and ideas, as well as the small personal stories that come out of the expansive world of the table. As a former restaurant cook and culinary school graduate, Francis can handle virtually any food query and loves taking listener’s calls.  He is keenly interested in people and their stories and believes that one of the keys to understanding people better is to learn what they cook and how they eat.

The Splendid Table frequently visits with the test cooks at America's Test Kitchen to discuss a wide range of topics including recipes, ingredients, techniques and kitchen equipment.

The Splendid Table Podcast Feed

702: Food and Marriage

February 26, 2021

Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | Pandora

This episode is all about food... and marriage. We’ve an international love story built around Bosnian food with the couple behind Balkan Treat Box. We get dumpling and relationship advice from a long-married Uzbek couple, Damira Inatullaeva and Sahib Aminov. We’ve a story from writer Michaele Weissman about discovering that the key to understanding her husband is in the rye bread he loves. And, we sit down with Washington Post Food and Dining Editor Joe Yonan (author of Cool Beans) and his husband Carl Mason to get the real story behind what it’s like to be married to a cookbook author.

Broadcast dates for this episode:

  • February 28, 2020 (originally aired)

  • February 26, 2021 (rebroadcast)


When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you

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729: Saving Chinatown with Grace Young

February 19, 2021

This week we sit down with Grace Young, one of the greatest culinary historians of Chinese American food to talk about her career and her mission to save Chinese restaurants in the age of Covid.

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701: The Culture of Drinking

February 12, 2021

We look at the world of drinking with a secret barrel room, the spiritual side of mezcal, the language of wine, and the trend of being sober curious.

Broadcast dates for this episode:

  • February 14, 2020 (originally aired)

  • February 12, 2021 (rebroadcast)

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728: Coffee & Toast with Cheryl Day and Nick Cho

February 5, 2021

Award-winning baker, Cheryl Day brings us advice on breakfast baking and Nick Cho of Wrecking Ball Coffee & Your Korean Dad fame gives us the lowdown on brewing a perfect cup

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700: Eating Canadian - Live from Hot Docs Podcast Festival

January 29, 2021

This week’s show was recorded live at the Hot Docs Podcast Festival in Toronto. Francis and his team of intrepid eaters tackle a tantalizing question: what makes Canada so delicious? Guests include Matty “The Flavor Lord” Matheson (Just a Dash); Greater Toronto Area food, drink and travel writer Suresh Doss; and New York Times food columnist and host of our Weeknight Kitchen podcast Melissa Clark, who impresses everyone with her quick thinking in a game of Stump the Cook.

Broadcast dates for this episode:

  • January 24, 2020 (originally aired)

  • January 29, 2021 (rebroadcast)

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