Chef Daniel Boulud talks to Dorie Greenspan about his book Daniel: My French Cuisine, we look at the basics of cooking with coconut oil with culinary nutritionist Tricia Williams, and Jane and Michael Stern bring us the best in non-chain steak houses.<br />Broadcast dates for this episode:<br /><ul><li>October 18, 2013 (originally aired)</li><li>October 24, 2014 (rebroadcast)</li></ul>

Chef Daniel Boulud talks to Dorie Greenspan about his book Daniel: My French Cuisine, we look at the basics of cooking with coconut oil with culinary nutritionist Tricia Williams, and Jane and Michael Stern bring us the best in non-chain steak houses.Broadcast dates for this episode:October 18, 2013 (originally aired)October 24, 2014 (rebroadcast)

Chef Daniel Boulud talks to Dorie Greenspan about his book&nbsp;Daniel: My French Cuisine, we look at the basics of cooking with coconut oil with culinary nutritionist Tricia Williams, and Jane and Michael Stern bring us the best in non-chain steak houses.<br>Broadcast dates for this episode:<br><ul><li>October 18, 2013 (originally aired)</li><li>October 24, 2014 (rebroadcast)</li></ul>

Turbot Soufflé

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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Turbot Soufflé

Turbot Soufflé