21 JUN 2024 · This week, we look at modern food and culture from two popular cuisines. First, we sit down with acclaimed food writer Khushbu Shah to talk about her debut cookbook, which is all about Indian home-cooked dishes. She shares ingenious hacks and delicious Indian-inspired recipes that can come together in a pinch using everyday pantry items, and teaches Francis how to make her https://www.splendidtable.org/story/2024/06/21/chili-cheese-toast.  Khushbu Shah is the author of Amrikan: 125 Recipes from the Indian American Diaspora. Then, we are off to Korea with Deuki Hong and Matt Rodbard. We talk about why Korean cuisine has taken the world by storm, their travels to Korea to document modern Korean cooking, and how regional Korean dishes are showing up in many parts of Korea. Deuki Hong and Matt Rodbard’s latest book is Koreaworld: A Cookbook. They left us with their recipe for https://www.splendidtable.org/story/2024/06/21/sauteed-rice-cakes-with-gochujang-and-cream Broadcast dates for this episode: - - June 21, 2024 (originally aired) 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!  https://support.americanpublicmedia.org/ST-POD

7 JUN 2024 · This week, we spend an hour with one of Francis’ heroes, Chef Martin Yan. He talks about growing up in China, the time he spent working in the legendary wet markets, and how helping his mom in the kitchen gave him a lifelong lesson in seasonal cooking. From his journey to Hong Kong where he famously learned how to bone-out a chicken in 18 seconds, to his move to attend college in the US, to becoming a trailblazing culinary food show host of Yan Can Cook, his is a story full of determination, achievement, and his trademark humor. He is the author of over twenty cookbooks and is currently the host of Martin Yan, Quick and Easy Broadcast dates for this episode: - - August 27, 2021 (originally aired) - September 2, 2022 (rebroadcast) - June 7, 2024 (rebroadcast) Celebrate kitchen companionship https://support.americanpublicmedia.org/ST-POD

31 MAY 2024 · When it comes to seafood, frozen is the new fresh. We talk to seafood industry expert, Jennifer Bushman about how technology has improved the quality of frozen fish and how to make the most of canned seafood from your local grocery store. Her latest project is Sea Pantry, how to keep your pantry stocked up with ingredients from the sea. Then, Senior Editor of New York Times Cooking, Genevieve Ko brings us her best at-home seafood cooking tips and recipes. Broadcast dates for this episode: - - April 9, 2021 (originally aired) - April 8, 2022 (rebroadcast) - May 31, 2024 (rebroadcast) Generous listeners like you make The Splendid Table possible. https://support.americanpublicmedia.org/ST-POD

24 MAY 2024 · This week, we’ve got suggestions to start your summer reading list. First, we sit down with bestselling author and poet  Aimee Nezhukumatathil to talk about her upbringing and the nature of her poetry. She writes about her parent’s gardens and their food, and how she carries her childhood experiences with her today.  Her latest book is Bite By Bite: Nourishments and Jamborees. Then, we learn about the life and legacy of the iconic book editor Judith Jones through her biographer Sara B. Franklin. Sara documented Judith’s amazing journey from her first job at a publishing house to transforming the cookbook industry at large. Plus, we hear from Judith herself from an interview we did several years ago with our former host, Lynne Rossetto Kasper. Sara B. Franklin’s book is The Editor: How Publishing Legend Judith Jones Shaped Culture in America. Broadcast dates for this episode: - - May 24, 2024 (originally aired) Your support is a special ingredient in helping to make The Splendid Table. https://support.americanpublicmedia.org/ST-POD

3 MAY 2024 · This week, we’re bringing you two guests that will get you excited about cooking and baking. First, New York Times food desk reporter Priya Krishna tells us about her food writing career, building connections through her stories and travels and her most recent book, Priya’s Kitchen Adventures: A Cookbook for Kids. In her book, she draws recipes from different cuisines worldwide and tells us what working with kids as recipe testers was like. She leaves us with a recipe for https://www.splendidtable.org/story/2024/05/03/lifechanging-udon-with-softboiled-egg-hot-soy-sauce-and-black-pepper. Then, Baker Yossy Arefi talks us through what it takes to make delicious and simple baking recipes. She talks about making desserts without occasion and finding freedom in combining flavors in her recipes, like her delicious https://www.splendidtable.org/story/2024/05/03/pink-cookie-bars with cardamom and almond cream cheese frosting. Plus, she sticks around to answer your baking questions. Yossy Arefi’s latest book is Snacking Bakes, Simple Recipes for Cookies, Bars, Brownies, Cakes, and More.   Broadcast dates for this episode: - - May 3, 2024 (originally aired) https://support.americanpublicmedia.org/ST-POD

30 APR 2024 · In each episode of Be My Guest, Ina does what she does best - welcomes a different friend at her home to talk about life, love, and career, all while cooking an amazing meal or two. Before she was a culinary icon, Ina was an iconic host - making her guests feel comfortable just as easily as she makes a four-course meal. Who wouldn’t want to spend an evening with her? In this episode, actress Jennifer Garner joins her very own “queen” and “kitchen fairy,” Ina. As they revamp Jennifer’s grandmother’s cornbread recipe and make pizzas, they talk about Jennifer’s childhood in West Virginia, what it was like to move to Manhattan, and what she ate on repeat while filming 13 Going on 30. If you like the episode, be sure to follow Be My Guest with Ina Garten wherever you get your podcasts. And so, without further ado, here’s an episode of Be My Guest with Ina Garten. 

19 APR 2024 · Listen on: https://itunes.apple.com/us/podcast/the-splendid-table/id86997870?mt=2 | https://www.stitcher.com/podcast/american-public-media/the-splendid-table | https://www.google.com/podcasts?feed=aHR0cHM6Ly93d3cuc3BsZW5kaWR0YWJsZS5vcmcvZmVlZHMvcG9kY2FzdC9pdHVuZXM | https://open.spotify.com/show/3DgIWbgSloSKZ1Tr929oeq | https://www.pandora.com/station/play/3971804663010935122 This week, it’s the food journeys of two chefs. First, TV Star and author Carla Hall joins us to talk about her latest show, Chasing Flavor. She brings us stories about her filming and travels and the connection between people and their food. She sticks around to answer some of your cooking questions. Carla Hall hosts the MAX series, https://www.max.com/shows/chasing-flavor/b668a897-1ec4-4341-93aa-bb903442cb9fhttps://www.max.com/shows/chasing-flavor/b668a897-1ec4-4341-93aa-bb903442cb9fand is the author of Carla's Soul Food: Every Day and Celebration. Then, we sat down with Atlanta chef Todd Richards to talk about the interesting and varied influences on soul food. He talks about the foods from West Africa, how they traveled across the Caribbean, and how the dishes have evolved. He left us with his recipe for https://www.splendidtable.org/story/2024/04/19/haitian-oxtail-in-beef-broth-with-pikliz Todd's new book is https://www.amazon.com/Roots-Heart-Soul-Celebration-Americas-ebook/dp/B0BQMWDFPR/?tag=tsplent-20 Broadcast dates for this episode: - - April 19, 2024 (originally aired) 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!  Generous listeners like you make The Splendid Table possible. https://support.americanpublicmedia.org/ST-POD.  

5 APR 2024 · We are looking at food stories from different cultures this week. First, documentarian and journalist Von Diaz joins us to talk about her latest book, Islas: A Celebration of Tropical Cooking.  She writes about island cuisine from all over the world and talks about her academic field research, the connections she feels when she is on an island, and the unique dishes she cooked and tasted for her book research. She found commonality among the islands in their cooking techniques, from grilling to smoking and marinating, and shares a delicious, iconic island recipe for https://www.splendidtable.org/story/2024/04/05/chamoru-barbecue-chicken-with-juanitas-finadenne. Then, best-selling author and  Jewish food authority Joan Nathan joins us to talk about her latest book, a memoir My Life in Recipes, Food, Family and Memories. Joan chronicles her start in food, the people she met along the way, her passion for elevating the home cook and her devotion to the regular ritual of sitting down together for a meal.   Broadcast dates for this episode: - - April 5, 2024 (originally aired) Your support is a special ingredient in helping to make The Splendid Table. https://support.americanpublicmedia.org/ST-POD

22 MAR 2024 · This week, we spend the hour with cooking columnist and internet sensation, Sohla El-Waylly. We talk about her connection to food and how she got her start as a pastry chef, writer, and recipe developer. She talks about her work in restaurants and her passion for teaching people how to cook. And she answers your cooking questions, from the best way to cook rabbit to her favorite ice cream flavor. Her latest book is Start Here, filled with recipes that teach techniques, as shown in her https://www.splendidtable.org/story/2024/03/22/bisteeyainspired-phyllo-chicken-pie recipe. Broadcast dates for this episode: - - March 22, 2024 (originally aired) https://support.americanpublicmedia.org/ST-POD

8 MAR 2024 · This week, we're all about the world of restaurants and flavor. First, we talked with Andrew Friedman about his career, writing about American food culture, chefs, and the restaurant scene. He talks to us about his latest project, spending time behind the swinging doors of a restaurant and how all the kitchen roles—from the butcher to the delivery drivers to the dishwasher make the dish you sit down to enjoy.  His latest book is The Dish: The Lives and Labor Behind One Plate of Food. Then we sit down with Flavor Scientist Arielle Johnson, who talks about the science behind flavor, from flavor perceptions to aroma and the laws of flavor. Arielle's latest book is Flavorama: A Guide to Unlocking the Art and Science of Flavor, and she leaves us with her recipes for https://www.splendidtable.org/story/2024/03/08/smoke-oil-with-lapsang-souchong-tea-smoke-oilpoached-fish Broadcast dates for this episode: - - March 8, 2024 (originally aired) Generous listeners like you make The Splendid Table possible. https://support.americanpublicmedia.org/ST-POD