The Splendid Table

Best-selling author Alison Roman and James Beard award-winning chef Kwame Onwuachi join Francis Lam to take your calls.

Baking expert Christina Tosi (Milk Bar) and veggie whisperer Bryant Terry (Vegetable Kingdom) join Francis Lam to take your calls.

Melissa Clark (The New York Times) and Pati Jinich (Pati's Mexican Table) join Francis Lam to consider your quarantine cooking questions.

Samin Nosrat (Salt Fat Acid Heat) joins Francis Lam to answer some of your self-isolation cooking questions.

Slow cookers aren't just for large cuts of meat and chili. Faith Durand uses hers to cook all sorts of vegetarian dishes, from breakfast to dessert.

Food science writer J. Kenji López-Alt on safe grocery shopping and how to handle take-out in the time of the coronavirus.

In this podcast extra we revisit making a sourdough starter with a couple of ingredients and the power of fermentation.

In this podcast extra it’s inspired salad thinking with vegetable genius Eileen Rosen, author of Saladish.

Truly caramelized onions take patience, and are a great thing to get lost in right now. Especially since they can make mealtime faster later.

During this difficult and confusing time, we want you to know that all of us are right there with you. We're social distancing, juggling kids and jobs, doing a lot of hand-washing, and worrying about friends and family all across the world. Just like you, we’re also doing a lot more cooking. With that in mind, we are hard at work getting you interviews, recipes, and ideas that you will find useful. You’ll hear our regular show as usual, but we’re also digging around our archives and will be posting content regularly. Stay tuned and come back often to our podcast feed and website. Please, stay in touch and let us know what you need from us because we really want to help. Share your questions and ideas with us on Facebook, Twitter and Instagram. You can also call 800-537-5252 and leave a short voice message or email us a voice recording from your phone. Be well, everyone.