The Splendid Table

654: The Oyster King and the Seagull Test

Let’s dive into oysters: we’ll talk about how they’re grown, the history of a surprising oyster king, shucking with a pro, and grief in a half shell.

679: Four Persian Cooks

It’s the food of Persia with conversations about fresh herbs, tahdig, a classic fish stew, modern Iranian cuisine, and the Persian pantry.

Vietnamese Food Any Day

Best-selling cookbook author Andrea Nguyen weighs in on some surprising ingredients you might not associate with Vietnamese food.

651: Eating in the Instagram Era

We look at food and identity through the lenses of social media, Instant Pot/multicookers, social protest, rediscovered roots, and shopping behavior

677: Do We All Eat the Same?

We look at foods that connect us, the loss of lunchtime, the culture of insect eating, and a burger that is not served your way.

History of Sauces

Food historian Maryann Tebben discusses the past, present and future of sauces.

649: Behind the Restaurant

The complicated community of restaurants and their people.

675: The Food of Thailand

Explore the regional flavors of Thailand and learn why there are so many Thai restaurants in the U.S. Plus, lessons on curry paste and coconut milk.

Chefs, Drugs & Rock ‘n’ Roll

Food writer Andrew Friedman celebrates the free spirits and misfits who started the the American restaurant revolution.

644: The Power of Invitation

Carla Capalbo on Georgian supra, Justin Spring on pot au feu, America's Test Kitchen's favorite kitchen tools, and the positive power of invitation

673: How Chefs Holiday at Home

Bring on the holidays with dishes from chefs Matty Matheson, Christina Tosi and Victor Albisu. Plus, the story of the ultimate golden gift.

Best in Show Cookies

As a food writer and cookie contest coordinator Rick Nelson has seen and tasted thousands of cookie recipes. He shares some of his favorites with us.

642: The Sioux Chef

Sean Sherman on indigenous kitchens, Dorie Greenspan on butter, America's Test Kitchen on pumpkin pie spice, Liz O'Keefe on mushrooms

Lynne's Twists on Thanksgiving Side Dishes

Lynne Rossetto Kasper shares many wonderful ideas for adding new flavors to traditional Thanksgiving sides.

643: Thanksgiving 2017

Indian-spiced Thanksgiving, Emma Christensen on hard cider, ATK's Thanksgiving hacks, The Mash-Up Americans, Doc Willoughby's heirloom pot roast

670: René Redzepi – Fermentation, Inspiration and the Balance of Life

Chef René Redzepi on how fermentation is the future of great cooking, Noma's global influence, and his work/life balance.

Hard Cider Revival

Apple expert Amy Traverso discusses hard cider's history and current popularity in America, and gives suggestions for pairing hard ciders with food.

640: Iconic Desserts

Stella Parks on desserts, Leslie Pariseau on goddess pilgrimage, Adam Federman on Patience Gray, ATK on Boston cream pie, and Lisa Mendelson on halva

668: Edna Lewis, an American Original

We honor chef, writer, and activist Edna Lewis, who was born in a village of freed slaves and helped change the course of American cuisine.

Wine Headaches

Food science writer Dr. Nadia Berenstein looks at the chemical compounds that could cause you to have a wicked headache when drinking wine.

639: Filipino Food

Inside the food of the Philippines with Amy Besa, King & Emma Phojanakong, Chad Valencia, Jessica Hagedorn, Joanne Boston, and America's Test Kitchen

666: In Jacques Pépin's Kitchen

Francis meets up with Chef Jacques Pépin in his home kitchen to talk career, life, and the magic of instant-cured gravlax.

Eating Summer: Tomatoes and Watermelon

As summer comes to an end, Southern chef Vivian Howard shares some of her favorite ways to cook and preserve watermelon and tomatoes.

636: Peppers, Onions & Butter

Maricel Presilla on chili peppers, America's Test Kitchen on Colorado Green Chile, Alex Halberstadt on butter, Kate Winslow on Onions

664: Project Cooking

We're taking on serious cooking projects: whole hog barbecue, paella on the grill, community ovens, and an unforgettable tomato panade.