We get a master lesson in pie crust from chef Thomas Keller and pastry genius Sebastian Rouxel, authors of Bouchon Bakery, Jane and Michael Stern bring us the very best in extremely hot road food and Mexican chef Roberto Santibañez looks at the Middle Eastern influences on modern day Mexican food.<br />Broadcast dates for this episode:<br /><ul><li>July 13, 2013 (originally aired)</li><li>July 4, 2014 (rebroadcast)</li></ul>

We get a master lesson in pie crust from chef Thomas Keller and pastry genius Sebastian Rouxel, authors of Bouchon Bakery, Jane and Michael Stern bring us the very best in extremely hot road food and Mexican chef Roberto Santibañez looks at the Middle Eastern influences on modern day Mexican food.Broadcast dates for this episode:July 13, 2013 (originally aired)July 4, 2014 (rebroadcast)

We get a master lesson in pie crust from chef Thomas Keller and pastry genius Sebastian Rouxel, authors of Bouchon Bakery, Jane and Michael Stern bring us the very best in extremely hot road food and Mexican chef Roberto Santibañez looks at the Middle Eastern influences on modern day Mexican food.<br>Broadcast dates for this episode:<br><ul><li>July 13, 2013 (originally aired)</li><li>July 4, 2014 (rebroadcast)</li></ul>

Bouchon Bakery

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.

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Bouchon Bakery

Bouchon Bakery