The Splendid Table: Episodes

This week, we're looking at the resurgence of lard with chef Sean Brock. Susan Feniger joins us with her new book, Street Food, and The New York Times wine columnist Eric Asimov joins us with his observations from the wine world. His new book is How To Love Wine.
It's the appetites of insects with Marlene Zuk, author of Sex on Six Legs. The Sterns have found the pinnacle of cafe coffee in Iowa, and Melissa Clark brings us new ideas for fall vegetables.
This week, chef John Besh teaches us how to fry an egg in The Key 3, we take an adventure in sustainable eating with the duo from The Perennial Plate, and we look at the spread of Japanese food in America with Daisuke Utagawa of Washington D.C.'s oldest sushi restaurant.
Legendary chef Jacque Pepin joins us with his book, Essential Pepin. We learn how to pack a bento box, talk to Indian chef Vikas Khanna, and Jane and Michael Stern look at what happens when great road food restaurants multiply.
This week is a road trip to New Orleans. Guests include Leah Chase of the legendary Dooky Chase Restaurant; journalist Lolis Eric Elie; WWNO's Poppy Tooker, host of Louisiana Eats!; and mixologist Chris McMillian. Plus, Jane and Michael Stern escort us around the annual Roadfood Festival.
We examine our relationship with hunting this week with Chef Jesse Griffiths, author of Afield. Southern chef Bill Smith, of Crook's Corner in Chapel Hill, joins us for the next installment of The Key 3, and we take a look at an unusual find in the wine world: orange wine.
Dorie Greenspan teaches us the French way with beef stews. Jane and Michael Stern are eating the infamous Rhode Island chicken dinners. We learn to make homemade cheese with Janet Hurst. And we turn to pasta with Domenica Marchetti.
This week, we meet British celebrity chef Silvena Rowe. Jane and Michael Stern have uncovered the West Indies Salad. Richard Mabey, author of Weeds, joins us with some unusual culinary tales. And fashion designer Isaac Mizrahi plays Stump the Cook.
Jay McInerney joins us with his new wine book, The Juice. Tracie McMillan has gone undercover in the American food industry, and we look at the vegetarian traditions in Morocco with Jeff Koehler.
This week, we are re-introduced to one of America's greatest taste makers, Mark Twain, with Andrew Beahrs. Jane and Michael Stern have found freshly shucked clam pizza at Zuppardi's Apizza in West Haven, Conn. We look at toxic office refrigerators and hear the story of a home grown tomato festival in NYC.
We celebrate Julia Child's birthday this week, listening to some early interviews with the grand lady. Ted Allen joins us as our celebrity stumpmaster in another round of Stump the Cook, and David Leite returns with a fresh look at a European favorite, Nutella. Chinese chef and scholar Ken Hom gives ...
We look at the surprising politics of Florida's winter tomatoes with investigative journalist Barry Estabrook. Jane and Michael Stern take on pimento cheese, and Francis Lam talks about doing great things with what we usually throw out.
We're back with another episode of our Key 3 series. This week: Sally Schneider of The Improvised Life. The Sterns are in Michigan eating boozy cakes made by monks at The Jampot, and John Schlimm has some recipes for the vegan griller.
This week, we cool off with homemade ice cream from Columbus ice cream maven Jeni Britton Bauer, author of Jeni's Splendid Ice Creams at Home. Jane and Michael Stern are at Nick's Kitchen in Huntington, Ind., and we look at the ways in which food is used as a political tool with Susan Glasser, editor ...
This week, it's Japanese grilling with Tadashi Ono and Harris Salat. Ray Isle has some suggestions for summer wine sipping, we're looking at home brewing with William Bostwick, and we go into the world of a flavor scientist.
We look at the rebirth of Spanish food post-Franco with culinary historian Claudia Roden. Jane and Michael Stern are in San Antonio, and restaurateur Andy Ricker introduces us to Asian drinking vinegars.
We're hunting and gathering at water's edge with Hank Shaw, author of Hunt, Gather, Cook. Also, wine entrepreneur Joshua Wesson brings us his favorite bottles to sip with hot dogs, and Sally Schneider of The Improvised Life tells us how to get the most from the season's fresh cherries.
We're going into the kitchen of Daniel in NYC for another installment of The Key 3, with legendary chef Daniel Boulud. And we play Stump the Cook with Frank DeCaro, author of The Dead Celebrity Cookbook.
Singer Sheryl Crow joins us with her book, If It Makes You Healthy. Jane and Michael Stern are tracking the rise of Fluffernutter, and we check in with the minds behind The Dinner Party.
We learn some unconventional grilling techniques from Adam Perry Lang, author of Charred and Scruffed. Peter Jon Lindberg reports on the affordable food scene in Hawaii, and food scientist Harold McGee brings us some surprising news about the best way to thaw frozen meat.
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