We learn some unconventional grilling techniques this week from Adam Perry Lang, author of Charred and Scruffed. Travel + Leisure magazine's 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.<br />Broadcast dates for this episode:<br /><ul><li>June 9, 2012 (originally aired)</li><li>June 1, 2013 (rebroadcast)</li><li>June 12, 2015 (rebroadcast)</li></ul>

We learn some unconventional grilling techniques this week from Adam Perry Lang, author of Charred and Scruffed. Travel + Leisure magazine's 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.Broadcast dates for this episode:June 9, 2012 (originally aired)June 1, 2013 (rebroadcast)June 12, 2015 (rebroadcast)

We learn some unconventional grilling techniques this week from Adam Perry Lang, author of Charred and Scruffed. Travel + Leisure magazine's 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.<br>Broadcast dates for this episode:<br><ul><li>June 9, 2012 (originally aired)</li><li>June 1, 2013 (rebroadcast)</li><li>June 12, 2015 (rebroadcast)</li></ul>

Charred and Scruffed

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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Charred and Scruffed

Charred and Scruffed