We're in the New York City kitchen of legendary chef Daniel Boulud for another installment of <a href="https://www.splendidtable.org/features/key3/" target="_blank" rel="noreferrer noopener">The Key 3</a>. David Tanis tries to convince us to eat seaweed, and we play Stump the Cook with Frank DeCaro, author of The Dead Celebrity Cookbook.<br />Broadcast dates for this episode:<br /><ul><li>June 23, 2012 (originally aired)</li><li>June 15, 2013 (rebroadcast)</li><li>July 1, 2016 (rebroadcast)</li></ul>

We're in the New York City kitchen of legendary chef Daniel Boulud for another installment of The Key 3. David Tanis tries to convince us to eat seaweed, and we play Stump the Cook with Frank DeCaro, author of The Dead Celebrity Cookbook.Broadcast dates for this episode:June 23, 2012 (originally aired)June 15, 2013 (rebroadcast)July 1, 2016 (rebroadcast)

We're in the New York City kitchen of legendary chef Daniel Boulud for another installment of <a href="https://www.splendidtable.org/features/key3/" rel="noopener noreferrer">The Key 3</a>. David Tanis tries to convince us to eat seaweed, and we play Stump the Cook with Frank DeCaro, author of The Dead Celebrity Cookbook.<br>Broadcast dates for this episode:<br><ul><li>June 23, 2012 (originally aired)</li><li>June 15, 2013 (rebroadcast)</li><li>July 1, 2016 (rebroadcast)</li></ul>

Daniel's Aioli

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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Daniel's Aioli

Daniel's Aioli