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The Splendid Table: Episodes

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.
This week, Lynne plays Stump the Cook with chef Mario Batali. Authors Mike Faverman and Pat Mac take on dining in the great outdoors with their book Ultimate Camp Cooking. And Jane and Michael Stern have tracked down the very best in corned beef hash.
Chef Roberto Santibanez, author of Truly Mexican, introduces us to the Mexican world of pipianes. Sally Schneider discusses her short list of favorite blogs, and Jane and Michael Stern have found first-rate Mexican food at a gas station in Dallas.
In The Key 3, chef Andrea Reusing makes overnight braised short ribs, turnip soup and a tomato salad. Jane and Michael Stern are at The Blue Bonnet Cafe in Marble Falls, Texas, and we hear about the Vietnamese tradition of monthly rice from journalist Claudia Kolker.
Lynne is out of the studio and into the world of honey bees with researcher Marla Spivak. Peter Jon Lindberg has unearthed good food in unlikely places, and British horticulturalist Jekka McVicar brings her pick of unusual culinary herbs for your back yard.
Mexican chef Pati Jinich joins us for Cinco de Mayo. Jane and Michael Stern are at Eckl's Beef and Weck, and we talk to MacArthur Genius Will Allen about The Good Food Revolution.
Britain's latest culinary phenomenon is Yotam Ottolenghi, author of a vegetarian best-seller. Jane and Michael Stern are at a Door County fish boil, and Ray Isle explains the beauty of wine blends.
We meet up with JJ Goode, a culinary ghost writer, Jane and Michael Stern are back from New Orleans with fresh finds, and we talk to Wine & Spirits columnist Tara Thomas about Greek wines.
Lidia Bastianich is featured in our latest installment of The Key 3. Jane and Michael Stern are at The Red Truck Bakery in Warrenton, Va., and Hank Shaw teaches us to harvest spring trees.
This week we look at the burgeoning world of culinary apps with John Moe, host of the Marketplace Tech Report, we go into the kitchen of Somali chef Jamal Hashi, and Jane and Michael Stern take us to New Jersey for pork rolls.
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