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 Sushiko.<br />Broadcast dates for this episode:<br /><ul><li>October 6, 2012 (originally aired)</li><li>October 11, 2013 (rebroadcast)</li><li>November 27, 2015 (rebroadcast)</li></ul>

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 Sushiko.Broadcast dates for this episode:October 6, 2012 (originally aired)October 11, 2013 (rebroadcast)November 27, 2015 (rebroadcast)

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 Sushiko.<br>Broadcast dates for this episode:<br><ul><li>October 6, 2012 (originally aired)</li><li>October 11, 2013 (rebroadcast)</li><li>November 27, 2015 (rebroadcast)</li></ul>

John's Fried Eggs

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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John's Fried Eggs

John's Fried Eggs