This week, we’re all about discovering the secret of cooking—and exploring an iconic French Dish. First, Award-winning food historian Bee Wilson talks to us about her latest book, The Secret of Cooking: Recipes for an Easier Life in the Kitchen. She talks about how to find the joy in cooking with real-world advice, from embracing your favorite kitchen tool to considering cooking as a remedy. She left us with her recipe for Magic Pasta with Mushrooms, Garlic Cream, and Wine. Then, food writer Sylvie Bigar takes us through an amazing culinary journey, exploring the history and culture of cassoulet and why she became so obsessed with the iconic French dish. Her book is Cassoulet Confessions: Food, France, Family and the Stew That Saved My Soul, and she left us with her recipe for Gateway Cassoulet.

Broadcast dates for this episode:

• December 8, 2023 (originally aired)
• December 13, 2024 (rebroadcast)

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It’s the holiday season, and we’re kicking it off this week with some sweet treats. First, food editor and recipe developer Ben Mims joins us with his latest project, covering over 300 cookie recipes from Asia to the Levant to Scandinavia to the Caribbean. The varieties are astonishing.  We get into cookie styles, the fascinating ingredients in regional cookies, and the hundreds of flavor combinations. Ben is the author of Crumbs: Cookies and Sweets from Around the World. And he left us with a recipe for Guava-Filled Butter Cookies from Brazil. Then, we step into the world of wild chocolate with Rowan Jacobsen. We hear about the new breed of cacao farmers and the amazing flavor profiles found in wild chocolate and meet some of the farmers who are making it. Rowan is the author of Wild Chocolate: Across the Americas in Search of Cacao’s Soul.

Broadcast dates for this episode:

• December 6, 2024 (originally aired)

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It’s our favorite time of year – Fall Cookbook season! We’re joined by baker Samantha Seneviratne, author of Bake Smart, who tells us about her favorite baking techniques, including a butter trick that creates the creamy texture in her Gooey Cranberry Crumb Cake. Then, chef and content creator Jon Kung talks about his debut cookbook, Kung Food: Chinese American Recipes from a Third-Culture Kitchen. He tells us about his cultural identity as a “third-culture kid,” how he experienced multiple cultures at once while growing up, and how he applies that experience to his fusion cooking. He shares a recipe for reimagined Hong Kong Style Chicken and Waffles. Then, Rose Previte, author of the new book Maydan: Recipes from Lebanon and Beyond, talks about travels and her cultural background that influenced her award-winning restaurant and her interest in dishes cooked over fire like Omani Grilled Shrimp Kebabs.

Broadcast dates for this episode:

• November 3, 2023 (originally aired)
• November 29, 2024 (rebroadcast)

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Join us for Turkey Confidential, our must-listen-to annual Thanksgiving Day broadcast! This year’s guests are Andrea Nguyen author of Ever Green Vietnamese, Super Fresh Recipes Starring Plants from Land and Sea, Dallas-based chef Tiffany Derry of  Roots Southern Table and The Great American Recipe on PBS, Washington Post Food Editor and author of Mastering the Art of Plant-Based Cooking, Joe Yonan and pastry chef Paola Velez author of Bodega Bakes, Recipes for Sweets and Treats Inspired by My Corner Store. And, of course, our charming Francis! 

Broadcast dates for this episode:

• November 28, 2024

We are a week away from Thanksgiving, and this week, Award-winning authors J. Kenji Lopez-Alt and Deb Perelman give us the best advice on making the perfect Thanksgiving spread. From gravy hot takes to best brining practices and the ideal way to cook a perfect turkey we have you covered. J. Kenji López-Alt and Deb Perelman are co-hosts of "The Recipe with Kenji and Deb" podcast. Deb left us her recipe for delicious dinner rolls, Sour Cream & Chive Fantails. Then, we move on to delicious Indian-inspired desserts with cookbook author Hetal Vasavada. Her flavor combinations will transform your typical bars, cookies, and pies into deliciously nutty and sometimes spicy desserts. Hetal is the author of Desi Bakes, and she left us her recipe for Pistachio & Cardamom Muddy Buddies.

Broadcast dates for this episode:

• November 22, 2024 (originally aired)

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This week, we are all about getting you ready for your Thanksgiving feast! First, cookbook author Amy Thielen sets us up with tips on keeping the holiday stress-free and enjoyable. She shares her remarkable thinking around “turkey secrets,” talks us through some of her favorite techniques for stuffing and starters, and leaves us with her amazing alternative to mashed potatoes, Fun House Baked Potatoes. Her latest book is Company: The Radically Casual Art of Cooking for Others. Then, Chef Eric Ripert talks us through simple seafood dishes to stand -in or accompany your turkey, like his Salmon Rillettes, a signature dish from Le Bernardin. His latest book is Seafood Simple. Then Chef Pierre Thiam brings West African flavors to the table with reimagined sidedish options like his Coconut Collard Greens with Butternut Squash. His latest book is Simply West African, Easy Joyful Recipes for Every Kitchen.  

Broadcast dates for this episode:

• November 17, 2023 (originally aired)
• November 15, 2024 (rebroadcast)

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This week, we talk about comfort food around the world. First, Yotam Ottolenghi tells us about his latest book, which is filled with recipes for his favorite comfort foods. He talks about what it is about specific dishes that evoke emotional reactions, from taste to texture to memory like his recipe for “Thousand” Hole Pancake. Yotam’s latest book is Ottolenghi Comfort written with his collaborators Helen Goh, Verena Lochmuller, and Tara Wigley. Then, Luisa Weiss joins us to talk about her deep connection to German food. Growing up between Berlin and the US, she tells us about her favorite hot school lunches, (which are famous in German culture!), “low key dinners” known as abendbrot, and the influences German dishes have gleaned from other countries. Luisa is the author of Classic German Cooking, and she leaves us with her recipe for Käsespätzle, Swabian Noodles with Mountain Cheese and Caramelized Onions.

Broadcast dates for this episode:

• November 8, 2024 (originally aired)

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When it comes to cooking, do you follow a recipe to a T, or do you do a little improv? This week, we learn a lot about cooking by feel with the star of the Peabody and Emmy-award-winning show A Chef’s Life, Vivian Howard. She talks to Francis about how she “deprogrammed’ herself from precision cooking and started thinking outside of a written recipe. Plus, she sticks around to help answer your cooking questions. Vivian’s latest book is This Will Make It Taste Good. Then, we take advice from the scientist-turned-cook Nik Sharma, author of The Flavor Equation, on how to be intuitive with our food.  

Broadcast dates for this episode:

• January 22, 2021 (originally aired)
• January 28, 2022 (rebroadcast)
• November 1, 2024 (rebroadcast)

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Celebrate kitchen companionship with a gift to The Splendid Table today.

When it comes to cooking, do you follow a recipe to a T, or do you do a little improv? This week, we learn a lot about cooking by feel with the star of the Peabody and Emmy-award-winning show A Chef’s Life, Vivian Howard. She talks to Francis about how she “deprogrammed’ herself from precision cooking and started thinking outside of a written recipe. Plus, she sticks around to help answer your cooking questions. Vivian’s latest book is This Will Make It Taste Good. Then, we take advice from the scientist-turned-cook Nik Sharma, author of The Flavor Equation, on how to be intuitive with our food.  

Broadcast dates for this episode:

• January 22, 2021 (originally aired)




• January 28, 2022 (rebroadcast)




• November 1, 2024 (rebroadcast)

When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you!

Celebrate kitchen companionship with a gift to The Splendid Table today.

This week, we dedicate the hour to the fabulous Dorie Greenspan. We talk about her start in food, from burning her kitchen down when she was a pre-teen to her love for project baking early in her career and becoming the iconic writer and cookbook author we know today. She shares stories about meeting Julia Child, working alongside high-level pastry chefs, including France’s Pierre Hermé, and her highly- creative process for writing recipes. Dorie is the author of 14 Cookbooks, including the best-selling Baking with Dorie, Everyday Dorie, Dorie’s Cookies, and Around My French Table. Check out our collection of Dorie interviews and recipes here.

Broadcast dates for this episode:

• October 20, 2023 (originally aired)
• October 18, 2024 (rebroadcast)

Your support is a special ingredient in helping to make The Splendid Table. Donate today